Beef Hot-Pocket

Time: ~ 1hr 30min
Yield: 10

Dough:
Ingredients: 
1/2 cup warm water
1 cup warm milk
4 1/2 tsp yeast
2 TBSP sugar
4 cups bread flour
1 tsp salt
8 TBSP butter, room temperature

Method:

1. Combine milk, water, and yeast, and sugar. Let the yeast proof for 5 minutes
2. Add in flour, salt, and butter. Mix together then kneed for a couple minutes
3. Let rise until double size (~45) - While rising work on beef filling
4. Roll out on clean counter to about 1/8" thick

Beef Filling
Ingredients:
1 lb ground beef
8oz of green chilies
salt / pepper to taste
2 large green onions, diced
1 medium onion, chooped
2 cloves garlic, diced
2 pinches red pepper flakes
2 tsp oregano
2 tsp basil
8oz. colby jack cheese

Method:
As ground beef is browning season will all ingredients but the cheese. The cheese is for later


Hot-Pocket
Method:

1. Preheat over to 375 degrees Fahrenheit. 
2. Cut the dough into ~ 10 rectangles. This is best done with a pizza cutter. The rectangles need to be big enough to have filling, folded over and sealed. (~ 3" x 5").
3. Place an amount of filling on the rectangle and top with cheese. 
4. Fold the rectangle in half, over the filling and seal the sides by pushing the sides together.
5. Place the hot pocket on a cookie sheet. (You will need two)
6. Repeat steps 4 - 5 until material is gone. 
7. Place the filled cookie sheet in the oven for 8-10min or until golden brown.