Corn Pocket Rolls
|All purpose flour/Unbleached flour||1 1⁄3 Cup (21.33 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||3 Teaspoon|
|Egg||1 , beaten|
|Sour cream||3⁄4 Cup (12 tbs)|
|Margarine/Butter||1 Tablespoon, softened|
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.