Best 3 Cheese Zombie Sandwiches Recipes

CHEESE ZOMBIES

Steps:

• Line two baking sheets with parchment paper. Set aside.
• In a large bowl, combine water, yeast, and 1 teaspoon sugar. Stir to dissolve and set aside until foamy, 5-10 minutes.
• Add milk, softened butter, salt, remaining 1/3 cup sugar, egg, and 2 cups of the flour. Mix until well combined, and then add remaining flour, 1/2 cup at a time, until dough just starts to clear the sides of the bowl (you may not need it all.)
• Transfer to a lightly floured surface and knead until a soft, elastic dough forms.
• Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for about 15 minutes.
• Turn the dough out into a rectangle and divide into 16 equal pieces. Shape pieces into rounds, then flatten slightly. Tuck a cube of cheese into the center of each round and pinch the dough around the cheese, tightly together at the bottom, working to shape each one into a round, tight ball.
• Place rolls, pinched-side down on the prepared baking sheets, spacing them about 2 inches apart. Cover with plastic wrap and let rise again in a warm place for about 30 minutes.
• Preheat oven to 375° F.
• Brush the tops of the rolls with melted butter. Bake for 15 minutes, switching baking sheets halfway through baking time. Brush the tops with remaining butter and bake for 5 more minutes or until golden brown.
• Remove from the oven and cool slightly before serving, but still hot enough that you get that awesome gooey cheese when you break them open!
• NOTE: Do not substitute the Velveeta for real cheddar cheese. It won't melt properly and will make them greasy. For helpful tips refer to the full article and be sure to watch the video for visual help.

CHEESE ZOMBIE SANDWICHES

Steps:

• n a large mixing bowl, mix yeast with water, let sit five minutes until it begins to get bubbly. Add the sugar, oil and powdered milk and mix on low with a paddle attachment.
• Change to a dough hook and add the flour and salt and knead about 8 minutes until dough is smooth and elastic.
• Divide into 2 equal parts, form each into a ball. Place each in a bowl sprayed with cooking spray or coated with oil, smooth side down, turning the smooth side back up (so it is covered with a light coating of the oil). Cover the bowl with plastic wrap and let rise in warm place for an hour or so until doubled in size. When risen, save the plastic wrap to cover the tray of Zombies while it rises.
• On a lightly sprayed or oiled half sheet pan (17 x 12 x 1), stretch one ball of dough evenly to the edges and slightly above. Top with sliced cheese and any other filling if using. Take the second ball and stretch it out on a counter next to the tray so it is a rectangle several inches smaller than the tray.
• Pick it up (it will hopefully just stretch to about the size of the tray as you do so) and place over the top of the cheese. Gently, trying not to disturb the cheese, stretch and pinch the edges of the top layer to the bottom, sealing well.
• Cover lightly with plastic wrap and let rest until doubled in size, about 30 minutes to an hour. Bake 18-20 minutes at 400 degrees until the top is golden brown, rotating the tray about 3/4's way through.
• Remove from oven and brush with butter, let cool several minutes, slice and serve.
• NOTES:.
• Butter - the easiest way to brush with butter is to open a stick of cold butter and rub the end across the top of the hot dough.
• This seems like a lot of cheese, but don't skimp or they're really not as good.
• All kinds of add-ins or changeups can be made to the original filling. Just be sure to use a good melty cheese.
• Zombies may be reheated in the microwave. Wrap in a napkin or paper towel, heat on 70 percent power for one minute, then turn and cook on high for 30 seconds.
• Zombies may be frozen, then wrapped, for later. Reheat from frozen, as above, on 70 percent power for one minute, then turn and cook on high for 45 seconds.

CHEESE ZOMBIES

Steps:

• Thaw bread dough and divide in half. Using whatever means you feel is necessary, spread dough in a 13x18 inch jelly roll pan, or any pan with low sides.
• Shred your cheese and reserve 4 ounces. Spread 12 ounces of cheese over bread dough. Roll second half of dough into a 13x18 inch square and place on top of the cheese. Press down the edges a bit to keep the top and the bottom the same size during baking.
• Bake at 350° for 45 minutes Sprinkle remaining 4 ounces of cheese on the top of the bread and bake another 5 minutes
• Let this cool for about 20 mins before cutting into 12 squares. Serve with soup or steamed veggies.
• Variations: add fun things to the cheese in the middle like chopped red pepper, chopped mushrooms, sliced green onion, or chopped black olives. I do NOT recommend spinach as a potential add-in since it's so water-filled. I know, I know, so are mushrooms, but not as much.