Ingredients
2 packages (1/4 ounce each) active dry yeast2/3 cup warm water (110° to 115°)2/3 cup warm 2% milk (110° to 115°)1/4 cup sugar1/4 cup shortening2 large eggs, room temperature2 teaspoons salt4-1/2 to 5 cups all-purpose flourFILLING:1 pound sliced bacon, diced2 pounds ground beef1 small onion, chopped1-1/2 teaspoons salt1/2 teaspoon pepper1 pound Velveeta, cubed3 to 4 tablespoons butter, meltedOptional: Sesame seeds and ketchup or barbecue sauce
Preparation
In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.
Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into 6 squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.
Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds and serve with ketchup.
