Filled Sandwich Ring



  • 1 package Fleischmann's Rapid Rise Yeast

  • 1/2 teaspoon salt

  • 1-1/2 cups warm water

  • 1 cup flour

  • 1/2 cup vegetable oil

  • 1/4 cup sugar

  • 1 egg, beaten

  • 3-3/4 to 4 cups flour

Dissolve Fleischmann's yeast and salt in warm water. Add 1 cup of flour and stir together well and set aside.

Cream together oil, sugar and egg. Mix into yeast mixture and beat until light. Add 3-3/4 to 4 cups flour to make smooth dough that doesn't stick to your fingers. Knead into a ball and let rise until double in size (about 45 to 60 minutes).

On a lightly floured surface, roll dough into a long strip about 14-inches wide by 24-inches long by 1/4-inch thick. Cut the strip in half lengthwise to make two 7-inches by 24-inches strips. This allows for two sandwich rings.

Spread filling down the center of each strip. Bring sides of dough over the filling and pinch together.

Move to baking stone or baking sheet, seam side down. Bring ends together and shape into a ring. This makes two rings. Let rise for 45 to 60 minutes. Bake in a preheated 350 degree oven for 25 to 28 minutes or until golden brown. While warm, brush top with melted butter or margarine. Cut in wedges and serve.

Hamburger-Cabbage Filling:

  • 1-1/2 pounds ground beef

  • 1/2 cup chopped onion

  • 1 package cole slaw mix (shredded cabbage)

  • Salt & pepper to taste

In a large pan, brown ground beef with onion. Drain. Add cole slaw mix and cook until cabbage is cooked through, about 10 minutes. Add seasoning to taste. Use half of mixture for each sandwich ring.

Ham and Cheese Filling:

  • 16 ounces smoked deli ham, chopped

  • 2 cups grated cheese (Swiss, cheddar or your choice)

  • 4 tablespoons salad dressing

  • 4 teaspoons Dijon mustard

  • 1/2 cup chopped onion

Mix chopped ham, cheese, salad dressing, mustard and onion together. Use half of mixture for each ring.