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Beef 'n' Bean Pockets

"These tasty pockets are whole meal wrapped up in one," says field editor Arlene Zerbst of Newcastle, Wyoming.

16 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1 can (16 ounces) refried beans
1 can (8 ounces) tomato sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash cayenne pepper
2 loaves (1 pound each) frozen white bread dough, thawed
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Add the next eight ingredients; bring to a
boil. Reduce heat; cover and simmer for 15 minutes. Cool.
Roll each loaf of dough into a 16-in. x 8-in. rectangle, about 1/4
in. thick. Cut each into eight 4-in. 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 at 350° for 20-25 minutes or until browned. Serve

2 of 2

Beef 'n' Bean Pockets (continued)

Directions (continued)

immediately, or freeze and reheat in microwave at 50% power for
1-1/2 minutes each. Yield: 16 servings.

Nutrition Facts: 1 serving (1 each) equals 248 calories, 11 g fat (4 g saturated fat), 47 mg cholesterol, 528 mg sodium, 21 g carbohydrate, 3 g fiber, 18 g protein.