If I Have to Explain, You Wouldn't Understand
Cheese Zombies
2 cups warm water
1/4 cup sugar
4 1/2 to 5 tbs. yeast
6 cups flour
1 tbs. salt
1/4 cup shortening
1. Dissolve sugar and yeast in warm water. Add remaining ingrdients and mix with a dough hook for about 10 minutes, until dough is soft and pliable. Let dough rest a few minutes, then divide it into 1-pound portions. Roll the portions into logs. Cut each log into five equal pieces.
2. Place your favorite filling (cheese, barbecue chicken or pork with sauce, ham, sausage, ground beef, pepperoni, Sloppy Joe, scrambled eggs) on top of each dough slice, then pull dough up from the sides to cover filling. Pinch closed. Place zombies pinched-side down on a greased pan. If desired, brush with egg wash.3. Bake in a 350-degree oven until zombies turn light golden brown on top, about 15 to 20 minutes.
2 cups warm water
1/4 cup sugar
4 1/2 to 5 tbs. yeast
6 cups flour
1 tbs. salt
1/4 cup shortening
1. Dissolve sugar and yeast in warm water. Add remaining ingrdients and mix with a dough hook for about 10 minutes, until dough is soft and pliable. Let dough rest a few minutes, then divide it into 1-pound portions. Roll the portions into logs. Cut each log into five equal pieces.
2. Place your favorite filling (cheese, barbecue chicken or pork with sauce, ham, sausage, ground beef, pepperoni, Sloppy Joe, scrambled eggs) on top of each dough slice, then pull dough up from the sides to cover filling. Pinch closed. Place zombies pinched-side down on a greased pan. If desired, brush with egg wash.3. Bake in a 350-degree oven until zombies turn light golden brown on top, about 15 to 20 minutes.
posted by Chris at
7:53 PM
4 Comments:
HO-ley shneikees, these sound delicious. Best break fast food ever.
You have no idea how excited this makes me! I have been trying to tell people about this for YEARS. Where did you get the recipe?!
Also, how much cheese are you using? I've said it before, and I'll say it again... You rock!!!
We call them meat pies! We love them!! I use half 1/2 sausage, equal part cooked lentils, 1/2 can black olives chopped, 1 small carrot grated, 1/4 lb cheese, and pasta sauce (just enough to make yummy, but not runny.) S prefers me to skip the lentils, but they stretch the meat. I actually do the whole pound of sausage, double everything in the recipe, spit in half and freeze half for next week!
What a response! As Ann knows, Cheese Zombies were a delicacy served by cafeterias and snack shacks in East Bay high schools. A friend of mine from Clayton Valley found the recipe posted on an Ygnacio Valley website. Ann has indicated they served them at Campolindo, and I can verify that they were popular at Mt. Diablo. However, ours always had a COLD CHUNK of cheese in the middle. So I was not a fan. But I'm told that done properly they were warm all the way through with gooey warm Velveeta-like goodness in the middle. Quite by coincidence, as all this Cheese Zombie hullabaloo transpired last night (WHY were they called "zombies"?) . . . AK made us "Pepperoni Rolls" for dinner. Basically the above with turkey pepperoni & mozzarella. And (before I mentioned zombies) she said the sweet dough actually reminded her of zombies!
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