First, I absolutely LOVED the filling for this! I'm sure that I am going to make it alot - I can think of many different ways to eat it: over a half baked potato, stuffed in a pita pocket, on crispy toasted french bread... I made it with Jimmy Dean's Sage Sausage, 1/2lb ground lamb instead of beef, and I added a few tbsp lime juice.
However... the bread recipe was trouble from the start for me. It was hard to get the shortening mixed in well, my electric beater and hands both became a sticky, goopy mess. I started adding flour, kept adding and adding - close to 2c of extra flour so that the dough was workable. I let it sit 40 minutes, but it didn't rise much, so I let it sit a second time after kneading (still didn't rise).
I was so proud when I saw these after 20 minutes in the oven that it all seemed worth it. I called my boyfriend over and let them cool off. But when we took big bites, the dough was waaay underdone on the bottom half. My spakin' new pan would NOT cook the bottoms, even after an extra 20 minutes. I had to cook them on my tried and true smaller pan in batches to get the bottoms done. 2 hours 45 minutes later... I did have a good time, though. =) Pat's Bierock recipe on this site looks like it has a better dough recipe.
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First, I absolutely LOVED the filling for this! I'm sure that I am going to make it alot - I...