Hamburger Stuffed Buns

Hamburgers with everything on the inside and only bread on the outside.

Preheat the oven to 350 F.

Take some bread dough, of any kind you like, after it has mostly risen. For every bun you'll need a large handful of dough, like the size of a grapefruit. With wet hands, grab a piece of dough and put it on a well-floured surface. Dig out a little hollow in the middle, not making the bottom too thin. Fill the hollow with whatever you like on hamburgers. I did beef, mushrooms, onions, cheese, and green bell peppers (all chopped up). I got pineapple, pickles and tomatoes specifically for this, but forgot to use them.



Then, with hands still wet, fold up the edges of the dough to cover all the inside food, forming it into a ball. Roll the ball around to coat all the wet surfaces with flour. Place on a greased baking sheet or stone. Cut shallow slashes in the top of the buns.



Put the buns in the oven along with a small dish of hot water. Bake until the crust is quite browned, almost an hour.



Clearly, this concept can be taken very far. These "hamburgers" are merely a step away from being calzones, pasties or turnovers. Or, imagine using sugar cookie dough and filling it with fruit. The possibilities are restricted only by your imagination and palate.