KANGAROO POCKET BREAD

"Fill pockets with your favorite sandwich fillings."

2 tablespoons butter or margarine
1 cup water
1 teaspoon salt
1/2 teaspoon sugar
1 package active dry yeast
2 1/4 to 2 1/2 cups all-purpose flour, divided use
1 1/2 cups Wheat Chex cereal crushed to 1/2 cup

In small saucepan melt butter in water over low heat. Stir in salt and sugar to dissolve. Pour into large mixer bowl. Cool to warm (105-115 degrees F).

Add yeast. Stir to dissolve. Stir in 1 1/2 cups flour. Beat 3-4 minutes at medium-high speed on electric mixer. Scrape bowl occasionally. Mix in 3/4 cup flour. Add Wheat Chex crumbs. Stir to combine.

Turn out onto lightly floured surface. Knead in additional flour until smooth and elastic, about 10 minutes. Put dough in bowl. Cover. Let rise in warm place, free from draft, until doubled in bulk, 45-60 minutes.

Punch dough down. Divide into 8 equal pieces. Form each piece into a smooth round ball. Flatten with rolling pin or hands to precisely 3/16-inch thickness, about 5 inches in diameter. Place on ungreased baking sheet 1 inch apart. Cover. Let rise in warm place, free from draft, until light and puffy, about 45 minutes.

Bake in preheated 500 degree F oven 5-6 minutes or until puffed and lightly browned. Remove from baking sheet. Cool.

Cut each bun in half. Fill pockets with desired sandwich fillings. If larger pocket is desired, cut with knife.

Makes about 8
From: Recipelink.com
Source: Marylou Brown, Spokane, WA - Recipe booklet: Chex Create-A-Recipe Book, Ralson Purina Company