Not quite a calzone, not a philly cheesesteak either

It’s kind of something in between…

A “Sam” original one might say. Check out these mouth watering stuffed cheese buns made with leftover roast beef. Hmmm…bread…good, onions…good, mushrooms…good, beef…good.

Start by sauteing garlic, onions and mushrooms. Cook until soft. Add roast beef, gravy and Dijon mustard and mayo to taste. Set filling aside and allow to cool to room temperature. Meanwhile, prepare the dough for the buns.

Cheese Bun Dough Recipe

• 4 1/2 cups all purpose flour
• 2 1/2 tsp of instant yeast
• 3 tbs sugar
• 1 tsp salt
• 1 egg
• 1 cup of warm water
• 1/2 cup of warm milk
• 1/4 vegetable, canola or safflower oil

I used my bread machine to prepare the dough. The dough can also be prepared by hand or with the help of a stand mixer and dough hook attachment. See my previous post on how to prepare bread dough.

When dough is ready, divide into 18 even size pieces. Roll each piece into a flat circle. Add a slice of cheese in the middle of the dough. I used cheddar even though I was wishing I had provolone handy. Scoop a fair amount of the roast beef filling on top of the cheese. Pinch edges of dough together to form a ball. Place the bun seam side down on a parchment lined cookie sheet.

Cover buns with clean tea towels and allow them to rise in a warm, draft free place, approximately 1-1 1/2 hours or until buns have doubled in bulk. When buns have risen, brush the tops with egg wash and sprinkle grated cheese and green onions on top.

Bake in a preheated 400 degree oven for 15-20 minutes or until buns are golden brown. Remove from heat and serve buns warm.

Yum, yum! These were a great success at the dinner table. My husband ate four of them! The kids liked them too, although Madeline picked out all the onions! Next time I will try making the buns with provolone or even just good old mozzarella.

Tagged as: Baking, Bread Machine, Bread Recipes, In The Kitchen, Recipes