Cheddar meat pockets

Ingredients for 6 servings:

• 300 g minced beef
• 3 spring onions, cut into rings
• 4 slices of cheddar cheese
• 3 strips of bacon, halved
• 1 pizza dough, approx. 450 g
• 1 tsp black pepper
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Something quick that is always well received makes about 6 bags

Bring the grill up to temperature and place the pizza stone directly over the embers. Roll out the dough and cut out approximately 10 cm circles. You’ll always need two circles for each pocket. Season the ground meat with salt and pepper. If you’re using good ground beef, you won’t need more than that. To assemble, top each pocket with cheese, bacon, spring onions, meat, spring onions, and cheese, then place a second dough slice on top. Seal everything tightly around the edges. Once all the pockets are done, bake them on the pizza stone for about 15-20 minutes at 160°C. I always make little balls with the leftover dough, like the Italians do. These can be prepared in advance and grilled, so everyone can have something to eat before the appetizer is ready. Served with tomato sauce as a dip, it’s perfect.