"Little Sandwiches": Recipe of the Week

Recipe-OTW.jpg

"Little Sandwiches"

I think every mom has their signature “mom” meals. You know, recipes you do well and make so often your kids will forever remember you by them. One of my own mother’s “mom” meals has become a tradition for my own family and is a fall comfort food for me. 

little_sandwiches.jpg

My parents were both in the military as Russian linguists and spent significant time abroad. Most of my mother’s go-to dishes were Americanized recipes from other countries. My mother always told me this recipe was like a pierogi, but since my brother and I could never remember that, we called them little sandwiches. Since we spent most of our childhood in Michigan, I think they are really more akin to pasties. Either way, they are tasty. I have experimented with my choice of dough over the years, and I think I like this recipe from Half Baked Harvest best, but it is time consuming so you could just stick to my mother’s shortcut – Pillsbury crescent roll sheets. Pizza or pie dough works, too. These can be a very easy weeknight meal, especially for picky eaters (like my husband). If you don’t have a picky eater, you can easily add vegetables.

Prep:

15 min (if not making your own dough)

Cook:

10-15 min

 

Ingredients:

One batch of dough or one can of crescent roll dough

1 lb ground meat (I usually use turkey or beef)

2 cups of shredded mozzarella or cheese of choice

½ of an onion, diced

1 clove of garlic, minced

Seasoning of choice, I used salt, pepper and Herbs de Provence

 

Serves 4-6

 

Instructions: 

  1. Preheat oven to 400 degrees. Grease a cookie sheet.
  2. Brown the meat and onions. Add garlic for 30 seconds at end.
  3. Transfer to a bowl and add the cheese. Stir.
  4. Roll out your choice of dough and cut into eight squares.
  5. Place two to three spoonfuls of the meat mixture in the center of each dough square.
  6. Pinch together the four corners of dough in the center.
  7. Flip and place each one on your baking sheet.
  8. Bake for 8-15 minutes, until the bottoms are golden brown. (crescent rolls will bake faster than other choices of dough).
 


Meet The Author

Contributing Writer

Joli Heavin is a professional fundraiser and grant writer who works for Children's Bureau. In her spare time, Joli enjoys running, reading, and cooking. She is a lover of all things art and was once a classically trained singer and actress, but now primarily enjoys her roles as Clare's mom and Matt's wife.

→ Follow her on   Instagram   Pinterest   Her Blog


Comments

Meet Our Bloggers

  • Megan


  • Amanda


  • Heather


  • Elana


  • Jennifer


  • Jo


  • Stephanie


  • Dorothy


  • Desta


  • Mary


  • Kara


  • Joli


  • Cheryl


  • Danielle


  • Abigail


  • Megan


  • Michelle



Find it on theBLOG

advertisement