Meat Buns-KidsCook Style

Make 1 recipe of KidsCook Whole Wheat Rolls (makes 12)

If you choose to refrigerate the dough overnight, remove it from the refrigerator an hour before pinching into 18 rolls.

Prepare meat/vegetable filling:

• 2 lbs. Italian bulk sausage or hamburger
• 2 large onions – diced
• 4 cloves garlic-minced
• 2 bunches of kale, chard, collard, spinach or other fresh greens when they're available.   Prepare in chiffonade style.
• ½ head of cabbage, more if you’re not using greens (kale, collard or chard or beet greens)
• 2 cups julienned carrots
• Salt & pepper to taste

Cook the meat in a heavy frying pan.  Drain off the fat from the meat and hold meat in a separate bowl.

In the same frying pan, sauté the diced onion until sweet.

Add:

• 2 bunches of prepared kale or collards cut chiffonade style-stems removed
• ½ head cabbage-sliced thinly

AND/OR depending on the season

• 4 cups of summer squash-peeled, center removed, julienned

Regardless of season add:

• 2 cups carrots-julienned

• 4 cloves garlic-minced

Braise for 5 minutes with a lid over the frying pan.

Remove the lid and stir veggie mixture together.

Cook until the mixture is soft and the liquid has evaporated.

Stir meat into the cooked veggie mixture.

Cool filling before making meat buns.

Fill Meat Buns

Flatten each roll of bread into a fairly thin 6-inch circle.  It’s best if the center is thicker than the edges.

Place 1/3 cup meat/vegetable mixture in the center of each circle.

Gather the edge of the dough together in the center.  Pinch the dough closed and place roll seam side down on greased cookie sheet.

Bake for 25 minutes @ 350 degrees.

If you want to freeze the buns for later, bake meat buns, cool and then freeze.

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