Greek-style pockets

Yield: 1 Servings

Measure Ingredient
1 pounds Lean ground beef or turkey
1 can (14-1/2 oz) stewed tomatoes
½ teaspoon Ground allspice or cinnamon
¼ teaspoon Garlic salt
¼ teaspoon Pepper
1 pack (10-oz) refrigerated pizza dough
\N \N Nonstick spray coating
½ cup Plain yogurt
2 tablespoons Thinly sliced green onion
\N \N Paprika; (optional)

(Turn pizza dough into bread pockets; stuff with a spiced meat filling.) For Filling: In a large saucepan, cook meat till no longer pink. Drain off fat. Stir in undrained tomatoes, allspice, garlic salt and pepper. Bring to boiling; reduce heat. Cover; simmer 15 mins., stirring often. Uncover; simmer 10 mins. more or till most of the liquid has evaporated, stirring often.

Meanwhile: Cut pizza dough crosswise into 4 equal portions. On a lightly floured surface, roll each piece into a 7-inch round from center to edge.

Spray a cold large skillet with coating. Cook dough rounds, one at a time, over low heat 2 mins. on each side or till light brown (they may shrink).

Combine yogurt and onion. Spoon filling onto each dough round. Top with yogurt mixture and paprika, if desired. Fold; secure with toothpicks, if desired.

Serves 4.

Posted to brand-name-recipes by rosann-1@... (R G H) on Feb 4, 1998

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