Beef ‘N’ Bean Pockets

Name: Beef ‘N’ Bean Pockets
Ingredients: 2 pounds ground beef; 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 shredded cheddar cheese

12 ingredients

4 steps

Ingredients

2 pounds ground beef
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 shredded cheddar cheese

Directions

1

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.
2

Roll each loaf of dough into a 16x8-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.
3

Place on greased
4

. 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.