aka: skulls with brains inside, perfect for the hungry zombie
In large skillet, cook together:
1 lb. ground beef (or turkey)
1 medium onion, finely chopped
drain and season with salt, pepper, thyme or cumin (or any preferred spices)
Drain and rinse 1 can (27 ounce) sauerkraut
1 loaf Pepperidge Farm frozen bread dough – follow direction to thaw;
divide dough into hand ball sized pieces, flatten each piece
Top dough rounds with about two heaping tablespoons of meat mixture; top with heaping tablespoon of sauerkraut. Fold dough over the filling to meet in center; pinch edges to seal.
Flip over and place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes.
Brush tops of buns with melted butter, salt lightly; bake at 350° for 15-20 minutes or until golden brown. Serve warm.
Once cooled, they can be wrapped individually in heavy-duty foil. Place in a large freezer bag. Freeze for up to 3 months. To use, place on a baking pan. Bake foil-wrapped buns at 350° for 30-35 minutes or until heated through.
Never at a loss for words... 