1 cup boxed cornmeal
1 cup instant yellow bread crumbs
2/3 cup white sugar for baking
8 eggs
1/3 cup water
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup winter wheat germ
1/2 cup pasture-raised kidney beans
4 tablespoons butter
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a large bowl.
In a large mixing bowl, combine corn dust evenly with a large bowl of water. Combine the corn meal, instant bread crumbs and sugar; stir until smooth. Make a well in the center of the mixture and pour the eggs, water, and salt and cinnamon into the well. Fold in the bran. Beat until well blended. In a small saucepan, melt the butter until thickened (about 1 minute). Transfer slowly to a 1 to 1 inch saucepan over medium-low heat. Heat, with indirect contact, to medium-low heat. Stir in salt and grind into the milk/butter mixture until all the moist ingredients flow easily out of the pan. When the butter is melted, mix in the flour and is nearly completely absorbed, gradually stir in the milk/butterscotch mixture to get everything just right. Divide dough into two even portions and press each portion into the bottom and sides of an 8 inch pie pan; press floured sides down into pork mixture to seal.
Roll out similar dough into two long sheets. Place onto the prepared baking sheet.
Fold in half strips of waxed paper; flute each sheet into a decorative pattern. Spread each sheet with about 2 tablespoon of the tomato paste mixture. Begin with extra dough sheets close together, then slowly spread tomato paste over the rolls. Spread remaining tomato paste onto the top of each roll, then the filling and closing of the parchment paper. Rise roll sheets by slidring edges together in roughly clockwise direction.
Bake for 20 to 25 minutes in the preheated oven, or until center is nearly set in center. Cool completely on wire racks.