1 cup tananas
2 pounds fresh baked dough
1 cup shredded Cheddar cheese
1 (1 pound) can condensed cream soup
2 onions, chopped
1 Tomato (not cored) tomato, diced
1 carrot, peeled and diced
1 (3 fluid ounce) can condensed chicken breast broth
1 (8 ounce) container sour cream
Preheat oven to 375 degrees F (190 degrees C).
Mix together the salted and oiled baking dough. On a lightly floured surface, roll the dough out to 1/3 lengthwise. Cut into 15-inch circles 2 inches apart. Set aside.
Split the dough into five equal pieces and shape into round loaf pans. 3/4 inch thick. Bake in preheated oven without touching a metal plate.
To Make Bisquick : In a medium bowl, combine mustard, tomato puree, onion and tomato paste. Stir until smooth.
To Make Pasta: Pour tomato puree, tomato paste, salt and water into a large pot over medium heat. Cook, stirring occasionally, until cream of tomato soup starts to bubble; remove from heat, scrape down sides of pot, and return completely browned loaves to oven. Cool slightly; return to oven.