Re: [frozen-assets] "pocket" dough

 

Pizza dough is what I use. A nice lean, semi-salty, yeast dough. Works
great for calzones/pocket sandwiches. When I'm making beerocks I do use a
slightly fatted and sweeter dough.

On Tue, Feb 22, 2011 at 7:20 PM, Meg Justus <megj@nwlink.com> wrote:

>
>
> I like Lean Pockets. I would like to find a "crust" recipe that makes a
> similar texture/thickness so I can make my own. I've tried both rolled out
> biscuit dough and pie crust, but neither are like that.
>
> Any suggestions?
>
> Meg
>
> [Non-text portions of this message have been removed]
>
>
>

[Non-text portions of this message have been removed]

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