If you ever attended Garden City, Michigan schools you know exactly what I'm talking about here. Think of it as your own personal freshly baked bundle of goodness, with a cheesy meat filling. Our schools sold them like hot cakes, as one of the most popular cafeteria items.
For anyone else, they are just plain delicious. And handy, good hot or cold, with or without condiments. We found out they make great picnic food as we munched on them on a boat between Harbor Springs and Petoskey in Lake Michigan.
Like green eggs and ham, you can eat them anywhere.
Disclosure: These are not the original school recipe.
Promise: They are better than what you'd remember. These are made from a recipe I have perfected over the years, and now published on the blog, they will officially be under the Sasstown copyright.
Problem: I cook quite well, but often I don't use a recipe. Which is sometimes a bummer when I can't remember exactly what I used in a recipes that I don't make all of the time. This probably explains why I don't have my own tv show.
So a few days ago I took my cooking notes and put together a recipe for my daughter in Chicago, who is a pastry chef. She was having a gathering at home, that including some Chicago chefs.
Of course they all fell in love with them.
So I just want to lay claim to these portable goodies before Anthony Bourdain is visiting some Chicago restaurateur who is selling these as their own creation.
CHEESEBURGER TURNOVERS
Package of frozen bread loaves (usually 3 or 4 per package)
3 pounds ground beef
1 large onion - diced
3 cloves garlic- minced
1 can Cream of Mushroom Soup
1/2 cup low fat milk
4 cups shredded cheese (4 cheese mix or Colby jack)
Salt and pepper to taste (remember soup is salty)
2 teaspoons red pepper flakes
1 teaspoon Worcestershire sauce
Thaw dough and let rise according to package directions. I usually use the overnight method but you can use the quick thaw and rise if needed.
You will also need a bowl of egg wash (1 egg beat with 1/4 cup milk)
Wax paper and parchment paper (optional)
FILLING

In a large skillet, saute the onions in a tablespoon of olive oil over medium heat just until they are softened up, about 5 minutes. Add the minced garlic and continue to saute another 2 minutes.
I am not talking about browning the onions and if you brown the garlic it can get bitter. You just want to heat it up to release it’s magic.
Now you can add the soup to the pan, and about 1/2 cup and mix it together until it’s smooth. Set this aside.
Brown your ground beef, crumbling it up as it cooks. I always throw in a little salt and pepper when browning ground beef so it's not naked. Once it’s browned, and crumbled I pour it into a strainer to let any fat drain off of it.
Return the drained ground beef into your pan with the onions and soup. Add red pepper flakes, Worcestershire sauce. Let that heat up again and then gradually stir in 2 cups of shredded cheese, stirring until it’s all melted.
Now taste your concoction. Add pepper (I’m generous with ground pepper, maybe 3 teaspoons), salt if needed.
DOUGH
Risen and ready to use
Make an egg wash in a small bowl. Beat up one egg with 1/4 cup milk or water.
Preheat your oven to 350.
Line a cookie sheet with parchment paper. This avoids a lot of mess on your cookware. If you don’t have it, give the cookie sheet a quick spray with cooking spray.
Lining cookie sheet
Separate your first loaf and place on a large piece of wax paper. It’s going to stretch out a bit as you do this.

Using kitchen scissors I cut the dough in half.

Then cut each segment in half again so there are 4 portions.

Using your fingers flatten each portion out and fill with about a 1/2 cup of meat filling. I like to sprinkle a bit more cheese on top.

Fold up the dough.

Pinch the seams together and place seam down on the cookie sheet (I line mine with parchment paper).

Brush a little egg wash on top of each turnover. Don’t soak it, just a little shine.

Now bake in a 350 degree oven for 30-40 minutes, until golden brown.

Remove from oven and brush with a tiny bit of butter if desired. There you have it. This recipe makes 12 cheeseburger turnovers.You are going to want leftovers.
Bon Appetite!