My friend Teresa made these tasty little suckers for our gigantic annual camping/boating weekend, and they were a hit! We served them with several salads and some fruit, and later in the night, when it was way more morning than night, we polished off the leftovers.
For the number of instructions they have, they are really quite simple, and are great for feeding a crowd, for a quick weeknight dinner, or for camping, which was why I made them for the first time. This recipe makes a whole bunch, so you may want to half the recipe if you don’t plan on freezing some or feeding the neighborhood.
These easy meat pies are great right out of the oven, but can be wrapped in foil and frozen for later, or tossed in a Ziploc bag and refrigerated. Pop them in the oven to reheat, and enjoy!
Easy Meat Pies
- 2 package Rhodes traditional frozen dinner rolls
- 3 lbs Jimmy Dean sage sausage
- 1 lb hamburger
- 6 tablespoons dried minced onions or two medium onions, diced
- 6-8 crushed garlic cloves
- salt, pepper, garlic, onion salt to taste
- Place dough balls on tinfoil for about three hours, covered loosely with a towel.
- Add meat, onion, and garlic to a pan. Cook until meat is browned and the onions are soft.
- Drain fat, and season with salt, pepper, and garlic or onion salt to taste.
- Let the meat mixture cool while the dough finishes rising. Add some parsley for color.
- When dough balls have risen sufficiently, squish them out with your hand. They should be flat, and big enough to place about two tablespoons meat mixture to the middle.
- Fold the dough to form a pocket, and pinch the edges closed. The shape really doesn't matter, but the easiest is probably a crescent shape.
- Brush the pockets with melted butter, and bake at 350 degrees for 15 minutes, or until the dough is cooked and light brown.