Beef 'N Bean Pockets
The use of purchased, ready-made bread dough makes these tasty ground beef and chili bean pocket sandwiches a breeze to make.
2 pounds ground beef
1 small onion, chopped
1 (16-ounce) can refried beans
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 (1-pound) loaves frozen white or wheat bread dough, thawed
1 cup shredded cheddar cheese
- In a skillet, brown beef and onion; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool.
- Roll each loaf or dough into a 16 x 8-inch rectangle, about 1/4-inch thick. Cut each into eight 4-inch squares; top each with 1/4 cup filling and 1 tablespoon cheese. Bring the four corners together up over filling; pinch seams to seal.
- Place on greased baking sheets. Cover and let rise for 15 minutes.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until browned. Serve hot.
Makes 16 servings.