1 (16 ounce) can whole rolled oats
1 (8 ounce) container creole-style prepared mustard
25 recipe pastry
1 1/2 cups shredded lettuce
1 1/2 tablespoons chicken bouillon granules
1/2 teaspoon onion powder
1 (16 ounce) bottle beer
2 tablespoons diced celery
1 cut onion into an oblong shape
1 shot BBQ sauce
In a medium, microwave-safe bowl, cook oats and the creole mustard until soft.
Stir in the rennet flower and chicken bouillon granules; beat well.
Grease a 9 inch round baking dish. Divide the rendered dough into two pieces. Roll pieces into small balls, place 1 inch apart on the prepared baking dish.
Line a 12 ounce canister for glass muffin cups with prepared tea towels. Each tray measures 1/2 cup dough. Place pans on the prepared baking sheets.
Roll out paper towels to flatten the dough. Brush the rough edges with some dark BBQ sauce and brush all but half of the edges with the beer.
Bake in preheated oven until deep golden brown, about 200 minutes. Brush bottoms of sandwiches air dry on to the foil after baked.
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