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Pocket Buns
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
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 (105F)

Instructions
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.

 

 
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 greased baking
sheet; bake at 400F for 15-18 minutes. Serve warm or
freeze and reheat. Makes 18 buns.

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 lb.
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.

Nutritional Information