Bacon Cheeseburger Pockets

inspired by Taste of Home

Ok, here's the latest new food that I have tried to make. These were inspired by a recipe I found here on Taste of Home while looking for "kid friendly" meals. I have adapted the recipe to fit my needs/taste, etc....so it's not a complete review since I didn't make it exactly like the recipe. I cut it in half, replaced the shortening with oil (I am used to oil in my doughs...can't help it), omitted the butter, and added garlic.

Ingredients

DOUGH:
1 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup warm milk (110° to 115°)
2 Tbsp sugar
2 Tbsp oil

1 egg

1 teaspoons salt
2-1/2 to 3 cups all-purpose flour

FILLING:
1/2 pound sliced bacon, diced
1 pound ground beef
1/2 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

1-2 cloves minced garlic
1/3 pound VELVEETA Pasteurized Prepared Cheese Product, cubed
Ketchup or barbecue sauce, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and half of the flour; beat in the mixer (if you have one). Continue adding flour until the dough isn't tacky, then form dough into a ball. Place in a lightly oiled bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Chop the bacon and cube the cheese.

In a Dutch oven, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into two pieces. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares.

Place 1/4 cup meat mixture in the center of each square.

Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Serve warm with ketchup if desired. Yield: 1 dozen.

Review:

These were actually pretty good...SS even tried them, so that's a plus in my book. I think I liked the bread part most of all, and I see many future possibilities. (i.e. ham and cheese pockets, cheesesteak pockets...etc etc) I like that it did not taste like pizza dough...like most "hot pocket-like" recipes I have tried. If you had to make pizza everyday for an Autistic child, you too would want things to taste like something else, lol. These were even better on the second day, which is always a bonus.

For those that don't like or are nervous about yeast breads, I am sure you could try a similar approach using crescent rolls....or even (gasp) refrigerated pizza dough.

I think this would work fine with real cheese as well...which is what I will use next time.