MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Baked Sandwiches
  Categories: Diabetic, Sandwiches, Low fat
       Yield: 12 servings
   1 1/4 c  Water at 110 to 115 F
   2 1/4 ts Quick-rise yeast (1 pkg)
       2 c  All-purpose flour
       1 ts Salt
       1    Egg
       2 tb Vegetable oil
   1 1/2 c  Graham flour
   1 1/2 lb Lean ground beef
     1/2 c  Chopped onions
       1 c  Tomato sauce
     1/4 c  Catsup
       1 ts Garlic salt
     1/2 ts Leaf oregano
       1 pn Pepper
   May be frozen.  Defrost in the fridge, on the way to a picnic or in
   the microwave if you want them in a hurry.
   Combine water and yeast in mixer bowl and let stand 5 minutes.  Add
   all purpose flour and mix at medium speed for another 4 minutes. Turn
   the dough out onto a lightly floured board and knead a few times,
   form into a ball and place in a well-greased mixing bowl. Turn the
   ball over to grease the top, cover with a cloth and let stand at room
   temperature to rise until doubled in volume.
   While the dough is rising, cook the meat and onions over medium heat,
   stirring frequently, until the onions are soft and the meat is
   browned. Drain.  Discard fat and juice, return meat and onions to the
   pan. Add tomato sauce, catsup, seasoning and cook over medium heat
   until the meat is dry with no noticeable liquid.  Set meat mixture
   aside to cool until dough is ready.
   After the dough has doubled in volume, transfer it to a lightly
   floured working surface.  Knead lightly.  Form into a roll and cut
   into 12 equal portions.  Form each portion into a little ball, cover
   with a cloth and let rest for 10 minutes.
   Roll each ball out to form a circle 5 to 6 inches across.  Put about
   1/4 cup of the meat mixture in the center of the circle.  Pull the
   dough up around the filling and press together at the top.  Place on
   a well greased cookie sheet, cover with a cloth and let stand about
   30 to 40 minutes at room temperature or until doubled in volume. Bake
   at 350 F for 40 to 45 minutes or until lightly browned and firm.
   Serve hot, using 1 sandwich per serving, or refrigerate or freeze to
   be used later.
   1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams
   carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.
   Low-sodium diets:  Omit salt & garlic salt.  Use low-sodium tomato
   sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
   Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.
   Source:  The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
   Shared but not tested by Elizabeth Rodier, Dec 93