| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sandwiches | 12 | Servings | |
INGREDIENTS
| 1/2 | lb | Lean ground pork |
| 1/2 | lb | Lean ground beef |
| 1/2 | t | Salt |
| 1/2 | t | Onion powder |
| 1/4 | t | Ground pepper |
| 16 | oz | Frozen bread dough, thawed |
INSTRUCTIONS
In a mixing bowl, stir together the pork, beef, salt, onion powder and pepper; divide into 12 portions. Form each portion into a sausage shaped, 3-inch long piece. Divide the bread dough into 12 equal portions. Flatten each portion into a 4 x 3-inch rectangle. Place a portion of meat lengthwise on each piece of dough. Fold in the sides of the dough; roll up. Moisten and pinch the seams closed. Arrange the dough-wrapped meat, seam side down, in a greased 13 x 9 x 2-inch baking pan. Cover and let the dough rise in a warm place for 30 to 45 minutes until the doubled. Bake at 350 degrees for about 35 minutes, or until the bread is golden brown and the meat is done inside. Serve warm. To reheat baked, chilled Worstebroodjes, cover loosely with foil and bake at 350 degrees for 10 to 15 minutes, or until heated through. Or place on a microwave-safe plate and heat on medium power for 1 1/4 to 1 3/4 minutes for 1 piece. Penny Halsey (ATBN65B). Recipe by: Midwest Living, June 1995 Posted to MC-Recipe Digest by Nancy Berry <[email protected]> on Apr 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 53
Total Fat: 5.8g
Cholesterol: 24.6mg
Sodium: 633mg
Potassium: 163.6mg
Carbohydrates: 23.5g
Fiber: 1.2g
Sugar: 1.4g
Protein: 13g