Baked Sandwiches

Baked Sandwiches I recommend sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. You can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich! 1 lb ground beef, browned and drained 1 can cream of mushroom soup (or other cream soup) 1 loaf of thawed yeast bread dough On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose. Spoon down the center of your rectangle of dough. Fold over sides and ends and pinch closed. Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours. Remove cling wrap and brush with well beaten egg. Taking a sharp knife, cut several angled slits along the top. Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.