WonderMix Bread Dough Mixer

Ball Park Sandwiches

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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                cup  warm water
1              whole  egg
1/4           cup  butter -- melted and cooled
1/2           cup  sugar
1/2      teaspoon  salt
3 1/2           cups  flour
2 1/2      teaspoons  instant yeast
1                can  sauerkraut -- drained, * See notes
2                     onions -- finely chopped
1              pound  lean ground beef
2             cloves  garlic -- minced
1/4      teaspoon  pepper
2               cups  monterey jack cheese -- shredded
1/4           cup  parsley -- finely chopped


Place all ingredients in your bread machines fully assembled pan and in
the order specified by your machines manufacturer. Select the dough or
manual cycle and press start. You may need to adjust the dough by adding a
tablespoon or water or flour at a time until the dough is tacky to the
touch. However, no dough should stick to your finger when you pull it


Place onions, hamburger and garlic in skillet. Cook until hamburger is
done, about 10 minutes. Drain excess grease from mixture and stir in
sauerkraut. Cook mixture until all moisture is gone. Remove from heat and
cool slightly, then add pepper, cheese and parsley to mixture, Mix well
and cool.


Punch down dough and knead lightly. Roll out on a floured board into 13" x
25" sheet. Cut dough into 10-5" x 6-1/2" sections. Place 1/2 cup filling
down center of the dough, fold dough over and pinch to seal seams. Place
buns seam side down about 2" apart on lightly greased baking sheet, cut 2
slashes in top. Cover lightly and let rise in a warm place until puffy,
about 30 minutes. Bake in a 375 degree oven until golden brown, about
15-20 minutes.

"Robert Barnett, The Bread Machine Digest -
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 467 Calories; 22g Fat (42.3%
calories from fat); 20g Protein; 47g Carbohydrate; 3g Dietary Fiber; 85mg
Cholesterol; 471mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 3 Fat; 1/2 Other Carbohydrates.

NOTES : While I am sure a lot of you are thinking. Yuck!!!
Sauerkraut, but don't let that stop you from making this
recipe. The sauerkraut when cooked mellows out a lot and
then flavor from the onions, garlic and cheese as well as
them hamburger really blends well with what is left of the
saurekraut taste. Ass to that the slightly sweet dough
that encases the filling and you have a pocket sandwich
that is flavor and tasty and will no sauerkraut taste.


If you don't use the jack cheese you want to use a strong
flavored soft melting cheese. Jack is really the best for
this recipe.

Ground Beef

Use a moderately lean ground beef. You don't want it
really fatty but you need some fat for flavor. I do not
recommend using ground sirloin it has too little fat. If
you don't want to use meat you can use Yves Veggie Ground
Round which is a wonderful all vegetable fat free ground
meat substitute. You can find more information about this
product at:
http://www.yvesveggie.com/usa/grndround/index.html It also
freezes very well.


The size of the can called for in the recipe is a standard
size can of kraut. I would guess that to be about 14 or 15
oz. However, you can use what you like. When using
homemade kraut I use 2 to 3 cups depending on my mood. Do
your self a favor and use a good quality kraut. I make my
own, however any naturally fermented kraut will do. Check
you local health food store or your local Trader Joes
(they have their own brand in the cooler section that is
very good). Otherwise the kraut in the plastic bags sold
in the hot dog section of your supermarket is good. Canned
kraut should only be used as a last resort.


  • I have been searching for this recipe which was featured in Sunset Magazine back in the 1970s. That article also included another filling recipe that included chopped frozen spinach. Do you have that recipe as well?

    Theresa Gunn

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