Original Cheese Zombie Sandwiches

Original Cheese Zombie Sandwiches

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  • 3 packets of active dry yeast or 2 and 3/4 tablespoons (just guestimate that 3/4 tablespoon)
  • 2 1/4 cup warm (110 degrees) water
  • scant 1/2 cup granulated sugar
  • scant 1/2 cup vegetable oil
  • 3/4 cup instant non-fat powdered milk
  • 6 1/2 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/4 lb American Cheese or Velveeta
  • Other add-ins if desired
  • oil or spray for rising bowls and sheet tray
  • a little butter (brush on after baking – see note)


In a large mixing bowl, mix yeast with water, let sit five minutes until it begins to get bubbly. Add the sugar, oil and powdered milk and mix on low with a paddle attachment.

Change to a dough hook and add the flour and salt and knead about 8 minutes until dough is smooth and elastic

Divide into 2 equal parts, form each into a ball. Place each in a bowl sprayed with cooking spray or coated with oil, smooth side down, turning the smooth side back up (so it is covered with a light coating of the oil). Cover the bowl with plastic wrap and let rise in warm place for an hour or so until doubled in size. When risen, save the plastic wrap to cover the tray of Zombies while it rises.

On a lightly sprayed or oiled half sheet pan (17 x 12 x 1), stretch one ball of dough evenly to the edges and slightly above. Top with sliced cheese and any other filling if using. Take the second ball and stretch it out on a counter next to the tray so it is a rectangle several inches smaller than the tray.

Pick it up (it will hopefully just stretch to about the size of the tray as you do so) and place over the top of the cheese. Gently, trying not to disturb the cheese, stretch and pinch the edges of the top layer to the bottom, sealing well.

Cover lightly with plastic wrap and let rest until doubled in size, about 30 minutes to an hour. Bake 18-20 minutes at 400 degrees until the top is golden brown, rotating the tray about 3/4’s way through.

Remove from oven and brush with butter, let cool several minutes, slice and serve.


  • Scant 1/2 cup – just short the measurements by about a tablespoon.
  • Butter – the easiest way to brush with butter is to open a stick of cold butter and rub the end across the top of the hot dough.
  • Yeast  – 2 3/4 tablespoon is slightly more than three packets, but is the measurement I use. If you’re using packets, it isn’t worth opening a 4th packet for the little bit of extra yeast.
  • This seems like a lot of cheese, but don’t skimp or they’re really not as good.
  • All kinds of add-ins or changeups can be made to the original filling. Just be sure to use a good melty cheese.
  • Zombies may be reheated in the microwave. Wrap in a napkin or paper towel, heat on 70 percent power for one minute, then turn and cook on high for 30 seconds.
  • Zombies may be frozen, then wrapped, for later. Reheat from frozen, as above, on 70 percent power for one minute, then turn and cook on high for 45 seconds.