|Warm water||3⁄4 Cup (12 tbs) (115Â°F To 120Â°F)|
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Lean ground beef||1⁄2 Pound|
|Chili sauce||1 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Hard-cooked eggs||4 , chopped|
|Liederkranz cheese||8 Ounce, diced (2 Packages, 4 Ounce Each)|
|Egg||1 , slightly beaten|
Place warm water in large bowl.
Sprinkle yeast from hot roll mix over water.
Stir till yeast is dissolved.
Beat in the first egg.
Blend in flour mixture from package.
Cover; let rise in warm place till double (30 to 45 minutes).
Meanwhile, brown meat in skillet.
Stir in chili sauce, mustard, and pepper; mix well.
Fold in hard-cooked eggs and cheese.
Divide risen dough in half.
On lightly floured surface roll half of the dough to a 13-inch circle.
Spread half of the meat mixture over half of the circle of dough, leaving 1/2 inch border around edges.
Moisten edges of dough with water.
Fold dough over filling to form a turnover; press edges together and seal using fingers or tines of fork.
Repeat with remaining dough and filling.
Place on an ungreased baking sheet.
Brush tops with remaining beaten egg.
Bake in a 375°F oven for 20 to 25 minutes or till browned.
Remove from baking sheet to cutting board.
Garnish with fresh onion rings, if desired.
To serve, slice into 1/2 inch portions.