1 pkg. active dry yeast
1/4 c. warm water
10 1/2 oz. can condensed onion soup
1 tbsp. sugar
2 tbsp. cooking oil
1/2 tsp. salt
1 egg
1 1/2 - 1 3/4 c. flour
Celery seed

FILLING:

1 lb. lean ground beef
1/2 lb. hot dogs
1/4 c. barbecue sauce
1/4 c. water
1 tbsp. sugar

Add yeast to warm water in small mixer bowl; measure 1/4 cup liquid from can of onion soup. Blend into yeast along with sugar, cooking oil, salt and egg. Add 1 cup flour; beat at medium speed 1 minute. Gradually stir in remaining flour to make a soft dough. Cover; let rise in warm place 45 minutes. While dough is rising, prepare filling by breaking ground beef into small pieces in 9" square pan. Bake at 375 degrees for 30 minutes.

Remove from oven and drain off excess fat. Cut hot dogs into 1/4" diagonal slices and add to ground beef. Add barbeque sauce, water, sugar, and remainder of onion soup. Mix well and return to oven until yeast dough is ready.

After yeast dough has risen, beat down. Drop tablespoons on top of hot meat mixture. Sprinkle with celery seed. Let rise for 15 minutes. Bake at 375 degrees for 15 to 20 minutes or until golden.