Mexican Sandwich Christmas Tree Recipe

Mexican Sandwich Christmas Tree Recipe
Having family over for a trim-the-tree party, or a small informal holiday get-together? Of course you want to serve something good, and since it's usually cold weather, depending on where you live, something warm. The following Mexican Sandwich Christmas Tree can be made ahead and reheated, and is fabulous with warm soup and/or salad. It's easy to shape, and although I've included a recipe for yummy Mexican rolls made in the automatic bread machine, depending on your time schedule, you can substitute thawed frozen dinner rolls. I've also used frozen browned ground beef from the Ground Beef Module, but if you don't have any in your freezer and don't have time to make it, you can simply brown a pound of ground beef with a few onions and salt and pepper.
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If you have a small oven or don't have a baking sheet large enough, you can make two smaller trees. Either way, you'll have yummy warm stuffed, cheese topped sandwiches and most likely there will be no leftovers. You can decorate this tree any way you like. I like to use a small round cookie cutter to cut ornaments from a red bell pepper, and a star cookie cutter to cut the star from a yellow bell pepper. Halved grape tomatoes also make nice ornaments.

24 small sandwiches

Dough:
1 1/2 cups water
1 1/2 teaspoons salt
2 tablespoons sugar
1 egg
3 tablespoons butter
1/4 cup powdered milk
1 4 oz. can mild green chilies
1 cup cornmeal
3 1/2 to 4 1/2 cups flour
1 cup shredded cheddar jack cheese
1 tablespoon yeast

Filling:
2 cups ground beef mixture from the Ground Beef Module, (or 1 pound ground beef browned with onion and salt and pepper)
1 4 oz. can diced green chilies
3 tablespoons chili powder
1 cup shredded cheddar jack cheese

Topping:
1 cup salsa verde (tomatillo salsa)
1 1/2 cups shredded mozzarella cheese

1 red bell pepper, cut into small circles or halved cherry tomatoes
1 yellow bell pepper, cut into a star
  1. Dough:Place the dough ingredients in the order given into the pan of an automatic bread machine.
  2. Turn to the dough cycle and start. After 10 minutes, check to make sure the dough has formed a ball; if it's too soft, add more flour. If it's too stiff, add a little more water and start the cycle over.
  3. When the cycle is finished, transfer the dough to a lightly floured surface.
  4. Divide the dough into 24 pieces.
  5. Filling: Mix all ingredients.
  6. Assembly: Flatten each piece of dough into a 4-5" circle.
  7. Place a heaping tablespoon of filling in the center and fold the sides over the filling, completely covering it; pinch well.
  8. Place each filled piece of dough on a parchment-lined baking sheet: one in the center for the stem; six across, then five across in between the first row. Continue with four, then three, then two, then one. There will be two extra; place them on an empty place on the baking sheet.
  9. Preheat oven to 350°.
  10. Let the sandwiches rise while the oven heats.
  11. Brush the salsa verde over the tree (not on the trunk), and sprinkle with the cheese.
  12. Bake 20-25 minutes or until golden brown and bubbly.
  13. Garnish with the pepper circles to resemble ornaments; serve warm.

Note#1: if you're in a hurry, simply thaw some frozen dinner rolls and use them instead of the dough. You can sprinkle some green chilies over the tree before sprinkling on the cheese.

Note#2: If making ahead, bake as directed. 15 minutes before ready to serve, place in a preheated oven and reheat.

Amount Per Serving
Calories 218 Calories from Fat 85
Percent Total Calories From: Fat 39% Protein 20% Carb. 41%

Nutrient Amount per
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 42 mg
Sodium 381 mg
Total Carbohydrate 23 g
Dietary Fiber 0 g
Sugars 1 g
Protein 11 g

Vitamin A 18% Vitamin C 24% Calcium 0% Iron 3%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.