Recipe: Pocket Buns with Tostado Filling or Pizza Filling

POCKET BUNS

4 cups bread flour, divided
2 tablespoons sugar
1 teaspoon salt
2 packages active dry yeast
1/4 cup vegetable oil
1 1/2 cups warm milk (105 degrees F)

Mix together, 2 cups flour, sugar, salt and yeast. Add oil and milk; stir until well blended. Add remaining 2 cups flour, stirring until mixed. Turn out on floured board; knead until smooth. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 400 degrees F. Grease a baking sheet.

Roll out on floured board until 1/4-inch thick, about 12x24 inches. Cut into 18 squares that are about 4 inches square.

Onto each square spoon about 2 tablespoons of filling. Pick up corners of each square and pinch together. Then pinch each diagonal seam so the square is well sealed. Turn each square seam-side down onto prepared baking sheet.

Bake at 400 degrees F for 15-18 minutes. Serve warm or freeze and reheat.

TOSTADO FILLING:
1 lb. lean ground beef, browned and drained thoroughly
1 package taco seasoning mix
1 tablespoon minced onion
1/2 cup tomato sauce
1 cup grated cheddar cheese

Mix seasoning and onion into browned beef. Stir in sauce and cheese. Portion onto dough squares and seal. Bake as directed.

PIZZA FILLING:
1 pound lean ground beef, browned and drained thoroughly
1/2 cup pizza sauce
1 tablespoon minced onion
1 cup grated mozzarella cheese

Mix beef, pizza sauce and onion. Stir in cheese. Portion onto dough squares and seal. Bake as directed.

Makes 18 buns
Source: North Dakota Wheat Commission