Beef and Bean Pockets

Beef And Bean Pockets Recipe

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Beth Ellefson




★★★★★ 1 vote



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2 lb
ground beef
small onion, chopped
1 can(s)
(16 oz) refried beans
1 can(s)
(8 oz) tomato sauce
2 tsp
chili powder
1 tsp
garlic powder
1 tsp
1/2 tsp
1/2 tsp
1 dash(es)
cayenne pepper
loaves (1 lb each) frozen white bread dough, thawed
1 c
(4 oz) shredded cheddar cheese

How to Make Beef and Bean Pockets


  • 1In 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.
  • 2Roll each loaf of dough into a 16x8 inch rectangle about 1/4 inch thick. Cut each into eight 4 inch squares; top each with 1/4 cup of filling and 1 tablespoon of 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 at 350 for 20-25 minutes or until browned. Serve immediately, or freeze and reheat in microwave at 50% power for 1 1/2 minutes each.

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About Beef and Bean Pockets

Course/Dish: Beef

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