Corn Pocket Rolls Recipe
Ingredients
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Egg | 1 , beaten | |
| Sour cream | 3/4 Cup (16 tbs) | |
| Butter margarine | 1 Tablespoon, softened |
Directions
Heat oven to 375°.
Mix flour, cornmeal, baking powder, salt and sugar.
Mix egg and sour cream; stir into flour mixture.
Place on lightly floured surface and roll 1/4 inch thick.
Cut into 3-inch rounds; brush with margarine and fold in half.
Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until rolls are golden brown.
Mix flour, cornmeal, baking powder, salt and sugar.
Mix egg and sour cream; stir into flour mixture.
Place on lightly floured surface and roll 1/4 inch thick.
Cut into 3-inch rounds; brush with margarine and fold in half.
Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until rolls are golden brown.
Chef
