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Homemade Hot Pockets! These "taco pockets" are perfect to make for a portable lunch. Bake a batch of hot pockets and freeze or refrigerate to reheat later.
Ingredients:
Dough:
1/4 ounce yeast
1 1/4 cups warm water (100-110ºF)
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
few drops oil
Filling:
1 teaspoon oil
1 cup diced onion
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup salsa
1 cup refried beans
4 ounces cheese, cut into 8 slices
