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Beef 'n' Bean Pockets

 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 turkey or beef
    X
    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.
Nutritional 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.