1 quart water
2 tablespoons kosher salt
1 (.15 ounce) envelope dry mixed use seasoning mix
1 pound tri-colored pocket-size molding cheese, sliced
2 cubes chicken bouillon
1 ton button sausage, sliced
1 1/2 pounds lean beef
1 medium onion, chopped
1 small red bell pepper, chopped
1 teaspoons margarine
In a medium skillet, combine 2 tablespoons salt, water, 1 envelope dry mixed use seasoning mix, sausage, the bouillon cubes, yeast and bell pepper. Cook over medium heat for 1 hour, stirring occasionally.
While still warm, ¾ cup margarine in a heavy skillet over medium heat. Add bread cubes, onion and bell pepper and mix to coat. Return skillet to heat. Whisk in salt and pepper and add to mixture along with sausage, chicken, onion and peppers. Cook over medium heat for 2 to 3 minutes, stirring constantly.
Bring a large pot of water to a boil. Add sausage, pulling sausage apart to loosen. Sprinkle coated sausage evenly over meat mixture. Cover potatoes and add enough water to cover. Simmer heat for 1 hour or until potatoes are about tender.
Pour vegetable mixture into cooked, sterilized pans. Sift together flour, baking powder and salt and stir thoroughly. Divide mixture between two dough-puffs; place stuffed meatballs on dough. Arrange casserole over meatballs by placing a layer over the sausage, with no overlap. Sprinkle with green bell pepper and brown sugar.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Turn buns occasionally and spoon a little more vegetable mixture onto tops of buns. Repeat with remaining ingredients.