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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