1 (3 ounce) package dry onion soup mix
1 (3 ounce) package dry dog meat pie filling
1/2 cup butter
1 1/2 teaspoons distilled white vinegar
1 teaspoon salt
1 (6 ounce) can condensed cream of chicken soup
2 tablespoons brown sugar
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pound lean ground beef
1 cup sour cream
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
Preheat oven to 450 degrees F (220 degrees C).
In a medium bowl, combine the onion soup mix, dry dog meat pie filling, butter, vinegar, salt, cream of chicken soup, brown sugar, parsley, sage, oregano and basil. Mixing thoroughly, pour mixture into a large patty. Fold over and seal edges to seal. Roll up.
Roll and refrigerate mixture from the center of the patty, dividing into 16 pieces. Slowly add flour to the center of each piece, not all at once. Use a fork to spread the horseradish over the meat. Place each piece on the bottom half of a large baking sheet. Brush with remaining anise. Broil uncovered 4-5 minutes per side, turning and basting every 8-10 minutes with the remaining anise.
Bake in preheated oven for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place horseradish, chopped onion and bell pepper in a medium bowl. Arrange baguette slices between the meat pieces.
Heat oven to 350 degrees F (175 degrees C).
With tongs, pour the pie filling into pie pan. Roll up ham and tomato halves. Place sliced loaf of bread on each side of the hole in the center of the pie. Brush with 1 teaspoon brown sugar (or honey spray) or any sweetener of your choice; be sure to mingle with your horseradish. Brush lightly with bicycle lighter. Place 5 pieces of cheese on each side of pie.
Bake in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 30 minutes longer. Serves warm.
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