Bacon and Delaco cheese wallets

Name: Bacon and Delaco cheese wallets - Lioara C.
Ingredients: 1 kg flour; 650 ml warm water; 1 cube yeast (50 g); 1 teaspoon salt; 1 teaspoon sugar; 4 tablespoons olive oil

Pasta/Pizza - Bacon and Delaco cheese wallets by Lioara C. - Recipia

Bacon and cheese pockets are one of the things I make quite often when I'm craving something hearty, especially when I have leftover dough from rolls or bread. You don't need much precision, and it's the kind of snack where the main ingredients really bring all the charm. If you have good cheese and bacon, you're in for a treat. I prefer to make them when the kitchen is quiet because the dough needs patience to rise and shape, but it's not complicated at all. Quick info Total time: about 2 hours Preparation time: 20 minutes Rising time: 1 hour Baking time: 25-30 minutes (depends on the oven) Servings: 12-16 pockets, depending on size Difficulty: easy to medium Recipe type: hearty snack, appetizer Ingredients 1 kg white flour 650 ml lukewarm water 1 cube of fresh yeast (50 g) 1 teaspoon salt 1 teaspoon sugar 4 tablespoons olive oil Bacon (cut into strips, enough for each pocket) Delaco cheese or another type, sliced/coarsely for each pocket Preparation method 1. In a large bowl, put the flour. Make a well in the middle and add the yeast, salt, and sugar. Gradually pour in the lukewarm water and start mixing with your hand or a wooden spoon until the yeast dissolves. 2. Add the oil and start kneading until you get an elastic, slightly sticky dough. If it feels too soft, sprinkle a little more flour on the surface. 3. Cover the bowl with a clean towel and let it rise for about an hour in a warm place until it doubles in volume. Meanwhile, prepare the bacon and cheese – cut them into suitable pieces for quick filling. 4. When the dough has risen, break off pieces about the size of a small tennis ball (or as you prefer). Knead each piece a little and roll it out with a rolling pin into an oval or round shape, thin enough to bake well but not so thin that it tears. 5. On one half of the dough, place a slice of bacon and one of cheese. Cover the filling with the other half of the dough, like a pocket, and seal the edges by pressing gently with your fingers. 6. From the remaining dough, you can make simple rolls: shape round pieces and place them on a tray. 7. Place the pockets and rolls on a baking tray lined with parchment paper or directly on a greased tray. Bake in a preheated oven at 170 degrees Celsius. 8. Bake until they turn golden brown (it takes about 25-30 minutes for me, but it depends on the oven). The pockets should be golden, smell like bread, and you should see melted cheese on the edges. 9. They are served warm or at room temperature, with a cup of sour or sweet milk, according to preference. Why I make the recipe often I find it practical when I crave something hearty without much effort. I combine bacon with cheese in bread dough, and they turn out to be filling snacks, good both warm and cold. The leftovers keep well for a day or two and pack quickly. Tips and variations Tips If you have patience while kneading and don't rush the rising, the dough will come out fluffy. The edges of the pockets can be pressed with a fork, but most of the time, just sealing them with slightly damp fingers is enough. Don't put too much filling so the cheese doesn't spill out. Substitutions Bacon can be replaced with ham, salami, or even leftover roasted meat cut into small pieces. Delaco cheese is not mandatory – any cheese that melts works. Olive oil can be replaced with any vegetable oil. Variations You can also add a bit of green onion or bell pepper if you want a more flavorful filling, but I usually stick to bacon and cheese. You can mix a bit of oregano or cumin into the dough if you like the aroma. Serving ideas They are good with sour milk or yogurt, but you can also take them on the go or serve them alongside a simple salad. If they are left for the next day, I quickly reheat them in the oven or eat them at room temperature. Frequently asked questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. For 1 kg of flour, one 7 g packet is enough. Just mix it directly into the flour. 2. What kind of cheese works best? Any cheese that melts and has a clear flavor, not too salty. Delaco is fine, but gouda, edam, or even firmer mozzarella works too. 3. How do I know when the pockets are baked? When they are well browned on top and a slightly crispy crust has formed. If you lift them, the bottom should be baked, not wet. 4. What if I don't have parchment paper? You can grease the tray with a little oil, no problem. I've often made them directly on the tray. 5. Can I freeze the pockets? Yes, but the texture decreases a bit after thawing. It's better to keep them for 1-2 days in the fridge and reheat them gently. Nutritional values Approximately, a medium-sized pocket has about 200-250 kcal, depending on how much bacon and cheese you put. The main macros: Carbohydrates: ~30 g Proteins: ~8 g Fats: ~6-8 g These are just rough figures. If you use more bacon or cheese, the calories increase. For a filling snack, it's quite balanced. Storage and reheating Bacon and cheese pockets keep well for 1-2 days at room temperature, in a box or covered with a towel. In the fridge, they last 3 days, but should be gently reheated in the oven or microwave (microwaving makes them a bit elastic). They are best on the day you make them, but they don't spoil if they sit for a bit. I don't recommend keeping them for more than 3 days or freezing them for a long time, as the dough becomes dense.

Preparation

In a mixing bowl, put the flour, make a little space and add the yeast, sugar, salt, oil, and warm water. You will obtain an elastic dough. Let it rise for about an hour. Tear pieces from the dough, knead a little, and roll it out with a rolling pin. On one side of the dough, place a piece of bacon and a piece of cheese. Cover the filling with the other side. From the remaining dough, make small rolls. Place the tray in the preheated oven at 170 degrees until the rolls and pockets are nicely browned. Serve with a cup of sour or sweet milk, according to everyone's preference. You can make as many pockets as you like.

Bacon and Delaco cheese wallets

Preparation

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