Cheese tucked in hamburger, sealed in refrigerated
rolls and topped with sour cream. Eatable in about an
hour. A Pillsbury recipe - 1968.


1 pound lean ground beef
1 egg
1/2 cup soda cracker crumbs
1 teaspoon salt
1/2 teaspoon onion salt
1/4 teaspoon pepper
1 to 2 teaspoons prepared mustard
6 sticks Cheddar cheese (3-inches long and 1/4-inch thick)
1 can Pillsbury Refrigerated Quick Parker House Dinner Rolls
1/4 cup dairy sour cream
Garlic Salt

Preheat oven to 350 degrees F.

Combine ground beef, egg, cracker crumbs, salt,
onion salt and pepper in mixing bowl. Shape into 6 equal
pieces, 4-inches long.

Make deep indentation down center of each. Spread
with a little mustard. Place cheese stick in each. Bring
meat around to seal cheese.

Open can; separate dough into 12 rolls. Press
1 unfolded Parker House roll buttered side up into an
oblong shape 5 inches long. Place cheeseburger on roll.
Press another unfolded roll to a 4-inch length. Place on
cheeseburger butter side down. Moisten edges with
water. Stretch and press to seal top of each roll to bottom
crust. Repeat with remainder of meat and rolls.

Place in ungreased 13 x 9-inch pan, 2 inches apart.
Spread with sour cream; sprinkle with garlic salt and
paprika. Bake at 350 degrees F for 30 to 35 minutes until
golden brown. Remove from pan immediately. Serve hot.

Serves 6

B-man :wink: