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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too. Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter. -Kathy Wells, Brodhead, Wisconsin Ingredients:
2 tablespoons butter |
4 eggs, lightly beaten |
2 packages (2 ounces each) thinly sliced smoked beef |
1/3 cup mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (16 ounces) hot roll mix |
1 tablespoon milk |
Directions:
1. In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Stir in the beef, mayonnaise, salt and pepper. Chill.
2. Prepare roll mix according to package directions. Divide dough into six portions; roll each portion into an 8-in. x 3-in. rectangle. Spoon 1/3 cup of egg mixture on half of each rectangle. Fold over and seal edges. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Brush tops with milk. Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.
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