Tomato Meatball Buns
1 can Heinz Big Red Condensed Tomato Soup
½ teaspoon pepper
2½ teaspoon salt
½ teaspoon garlic powder
1 pound pre-cooked meatballs 5 cups flour
½ cup sugar
2 tablespoons melted butter
2 beaten eggs
2 teaspoons quick yeast
2 cups warm milk
½ tablespoon olive oil
2 cups shredded cheese
1. Combine Heinz Big Red Condensed Tomato Soup, salt, pepper, and garlic powder. Mix with the pre-cooked meatballs.
2. Place yeast into about ¼ cup of the milk that is slightly warmed. It should become foamy. Combine flour, sugar, salt, remaining milk (room temp), 1 egg and melted butter, then yeast mixture. Combine well, pour ½ tablespoon olive oil around the outside of the dough and cover with plastic wrap. Place in a warm spot and allow to rise until doubled in size (about 60-90 minutes).
3. Punch down the bun dough and portion into around 12-15 small (3-ounce) balls. Carefully flatten each ball and place about 1 teaspoon of shredded cheese and 1 meatball. Bring all the dough carefully around the meat and tuck the ends under (bottom). Brush lightly with remaining beaten egg and sprinkle with more shredded cheese.
4. Bake at 400°F/200°C for 20 minutes or until browned. Serve immediately.