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
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