Beef ‘N’ Bean Pockets

• 2 pounds ground beef
• 1 small onion, chopped
• 1 can (16 ounces) refried beans
• 1 can (8 ounces) tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash cayenne pepper
• 2 loaves (1 pound each) frozen white bread dough, thawed
• 1 cup shredded cheddar cheese

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool.
2. Roll each loaf of dough into a 16x8-in. rectangle, about 1/4 in. thick. Cut each into eight 4-in. squares; top each with 1/4 cup filling and 1 tablespoon cheese. Bring the four corners together up over filling; pinch seams to seal.
3. Place on greased
4. . Cover and let rise for 15 minutes. Bake at 350u0b0 for 20-25 minutes or until browned. Serve immediately, or freeze and reheat in microwave at 50% power for 1-1/2 minutes each.

ground beef, onion, beans, tomato sauce, chili powder, garlic, salt, pepper, paprika, cayenne pepper, loaves, cheddar cheese

Taken from www.tasteofhome.com/recipes/beef-n-bean-pockets/ (may not work)