Mitten Sandwiches

• 1 boneless beef chuck roast (about 2 pounds)
• 1 loaf (1 pound) frozen bread dough, thawed
• Red liquid food coloring
• 1 egg
• 1 tablespoon water
• 1 cup barbecue sauce
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1/2 cup grape jelly

1. Place the roast in a 3-qt. slow cooker. Cover and cook on low for 8 hours or until the meat is tender.
2. Meanwhile, divide bread dough into eighths. Tint two portions with red food coloring; divide red portions into thirds. Roll each into a 3-in. rope; set aside. For each mitten, flatten one white portion into a 4-in. oval. Place on a greased
3. . With a sharp knife or kitchen shears, make a 1-1/2-in. diagonal cut into side of oval toward the center for the thumb. Tuck tip under to form a round thumb; spread thumb and mitten apart.
4. For cuff, place a colored rope below each mitten; pinch edges together and flatten slightly. In a small bowl, beat egg and water; brush over dough (dough does not need to rise). Bake at 350u0b0 for 15-20 minutes or until golden brown. Cool on a wire rack.
5. Remove roast from slow cooker; discard juices. Shred beef with a fork and return to slow cooker. Add the barbecue sauce, brown sugar, ketchup and jelly; heat through. Split mitten rolls; fill with shredded beef.

chuck roast, bread, red liquid food coloring, egg, water, barbecue sauce, brown sugar, ketchup, grape jelly

Taken from www.tasteofhome.com/recipes/mitten-sandwiches/ (may not work)