Mexican Turnovers

DOUGH
1 1/4 cups warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/2 cup cornmeal
1/4 cup vegetable oil, at room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

FILLING
3/4 pound ground beef, cooked and drained
1/2 cup prepared salsa
1 4-ounce jar diced pimientos, well drained
1 cup grated Monterey jack cheese
1 8 3/4-ounce can kidney beans, drained
2 teaspoons chili powder

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.

Meanwhile combine beef, salsa, pimientos, cheese, beans, chili powder, oregano and salt; reserve.

Punch dough down; divide into 10 equal pieces. On lightly floured surface, roll each to 6-inch circle. Place 1/3 cup filling on one half of each circle. Fold dough over filling; pinch seam to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 400ºF for 25 minutes or until done.

Makes 10 turnovers. Serve warm with additional salsa, if desired.

AUTHOR: Chyrel