1 lb. ground beef
1 c. chopped onion
1/2 c. catsup
1 tbsp. vinegar
1 tsp. celery seed
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 tsp. MSG
1 pkg. hot roll mix (Pillsbury)
Crisco (for deep frying)

Brown beef and onion together. Add remaining ingredients, except hot roll mix and Crisco. Bring to a boil. Simmer about 20 to 30 minutes. Mix roll mix according to package directions. Divide dough into 24 equal parts (small balls). Flatten each dough ball and place 1 spoonful of mixture in center. Form dough around meat mixture, sealing seams so juice stays inside. Allow dough to rise again. Deep-fry in hot Crisco at 360°F for about 5 minutes or until golden brown. Drain on absorbent paper. Best when eaten immediately, but also good to warm up leftovers in microwave.