1 package (¼ oz.) active dry yeast
¾ cup warm water
2 Tbs. Butter, melted
1 Tbs. Sugar
½ tsp. Salt
2 cups all-purpose flour
1 pound ground beef
1 medium onion, chopped
1 tsp. Garlic salt
1 can (16 oz.) Kidney beans, rinsed and drained
2/3 cup water
2 Tbs. Chili powder
¼ tsp. Ground cumin
¼ tsp. Cayenne pepper
1 ½ cups (6 oz.) shredded cheddar cheese
1 egg, lightly beaten
In a large mixing bowl, dissolve yeast in warm water. Add butter, sugar, salt, egg and 1 ½ cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain. Stir in the beans, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 11-in. rectangle. Transfer to a greased 15-in x 10-in. baking sheet. Spread beef mixture down center of dough; sprinkle with cheese.
On each long side, cut 1-in. wide strips about ½ in. from filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, 30 minutes.
Brush egg over dough. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack. Let stand for 5 minutes before slicing.