beef and bean pockets

Name: Beef and Bean Pockets
Ingredients: 2 pound(s) ground beef; 1 - small onion, chopped; 1 can(s) (16 oz) refried beans; 1 can(s) (8 oz) tomato sauce; 2 teaspoon(s) chili powder; 1 teaspoon(s) garlic powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) paprika; 1 dash(es) cayenne pepper; 2 - loaves (1 lb each) frozen white bread dough, thawed; 1 cup(s) (4 oz) shredded cheddar cheese

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18 Pinches

Beth Ellefson

Shelbyville, IN

Updated on Dec 18, 2011

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Ingredients

2 pounds ground beef
1 - small onion, chopped
1 can (16 oz) refried beans
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash cayenne pepper
2 - loaves (1 lb each) frozen white bread dough, thawed
1 cup (4 oz) shredded cheddar cheese

How To Make beef and bean pockets

Step 1

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.

Step 2

Roll 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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