Not sure exactly what traditional is but I know it’s not velvetta. My grandparents used sautéed onions potatoes farmers cheese (crumbly kind) and salt and pepper. They also made ones with sauer kraut and mushrooms. Those are the kind we make. You can also freeze pie filling then scoop it out and pinch the dough around those. I know that’s not traditional but a lot of folks do it.
I had to cook it a little more done than my wife or I would’ve liked, I took it to 145 degree center temp so my mom wouldn’t bitch about it still mooing.
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