| Cajun Turkey Pockets
1 1/4 cups of warm water (105º to 115ºF)
2 packages of Fleischmann's® Active Dry Yeast
1 tablespoon of butter or margarine, softened
1 tablespoon of sugar
1 teaspoon of salt
3 1/2 cups of all-purpose flour (3 1/2 to 4 cups)
FILLING
1 tablespoon of butter
1 teaspoon of garlic chips
2 tablespoons of flour
one 14 1/2-ounce can of stewed tomatoes
one 4-ounce jar of sliced pimientos, well drained
1 tablespoon of green bell pepper
1/2 teaspoon of thyme
1/2 teaspoon of celery salt
1/4 teaspoon of cayenne pepper
1 1/2 pounds of cooked turkey or chicken, cubed |
|
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add butter, sugar, salt and 1 cup all-purpose flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes.
While dough rises, prepare filling; In large skillet over medium heat, melt butter with garlic chips. Stir in flour, stewed tomatoes, sliced pimientos, green bell peppers, thyme, celery salt and cayenne pepper; simmer 5 to 7 minutes. Stir in cubed, cooked turkey or chicken. Remove from heat. Reserve.
Punch dough down. On generously floured surface, roll dough to 18 × 12-inch rectangle; cut into 6 (6-inch) squares. Place about 2/3 cup filling on center of each square. Bring points together over filling; pinch and twist to seal points, then pinch corners. Place on greased baking sheet; cover. Place large shallow pan on counter; half-filled with boiling water. Place baking sheet over pan; let dough rise 15 minutes.
Punch dough down. On generously floured surface, roll dough to 18 × 12-inch rectangle; cut into 6 (6-inch) squares. Place about 2/3 cup filling on center of each square. Bring points together over filling; pinch and twist to seal points, then pinch corners. Place on greased baking sheet; cover. Place large shallow pan on counter; half-filled with boiling water. Place baking sheet over pan; let dough rise 15 minutes.
Bake at 375ºF. for 25 minutes or until lightly browned. Cool slightly; serve warm.
Source: Fleischmann's Yeast |
