Homemade Bread Pocket With Pizza Filling (Oamc) - cooking recipe

Ingredients

400 ml 1% low-fat milk
4 teaspoons yeast
2 teaspoons sugar
2 teaspoons salt
1 1/2 tablespoons oil
200 g whole wheat flour
400 g all-purpose flour
500 g extra lean ground beef
1 onion, finely diced
1 green bell pepper, finely diced
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oregano
2 cups crushed tomatoes (or use pizza sauce)
2 cups part-skim mozzarella cheese, shredded
1 egg, whisked

Preparation

Bread dough:
Heat the milk until luke warm, stir in yeast until absorbed.
Add sugar, salt and oil.
Add whole wheat and all purpose flour (reserve 3/4 cup of all purpose flour).
Knead until smooth and not sticky.
Let rise for 30 min in a bowl under a dishtowel.
Filling:
Brown the meat and pour off juices.
Add bell pepper and onion.
Season with salt, pepper, oregano and any spice of your liking, put aside.
After the dough has risen punch it back down and knead for a couple of minutes.
Divide the dough in 20 small balls. I usually divide the dough in half, then in quarters and then each quarter into 5 balls, to get even sizes.
Each ball is rolled out thinly with a rolling pin to approx a dessert plate size. Use the reserved flour to help non sticking.
Brush the rim with egg.
Smear the middle with 1 tbsp of tomato, add 1-2 tbsp meat filling to the middle and top with cheese.
Fold over and pinch the rim with a fork - you should now have a half moon shaped bread with filling. The filling should not be visible or falling out.
Let rise for 10 minutes.
Bake at 350 for 10-12 minutes until golden.