- 6
Ingredients
- FILLING:
- 3/4 cup water (70° to 80°)
- 1 tablespoon canola oil
- 1 tablespoon nonfat dry milk powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2-1/4 cups bread flour
- 1/4 cup yellow cornmeal
- 1 teaspoon active dry yeast
- 1 small onion, finely chopped
- 1 small sweet yellow pepper, finely chopped
- 1 tablespoon canola oil
- 1-1/2 cups shredded cooked chicken breast
- 3/4 cup salsa
- 2/3 cup shredded Mexican cheese blend
- 1/2 cup refried beans
- 3/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- EGG WASH:
- 1 egg white, beaten
- 1 tablespoon water
- Sour cream, optional
Preparation
Step 1
In bread machine pan, place first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Meanwhile, for filling, in large skillet, saute onion and pepper in oil until crisp-tender. Stir in chicken, salsa, cheese, beans and seasonings; heat through. Remove from heat; set aside.
When cycle is completed, turn dough onto lightly floured surface. Roll dough to 14x12-in. rectangle. Spread filling over half of dough to within 1/2 in. of edges. Fold dough over filling; pinch seams to seal and tuck ends under. Combine egg white and water; brush over dough. Cut slits in top.
Place on ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with sour cream if desired.