Ingredients
1
package (1 lb) bacon, cut into 1/4-inch pieces
1
package (8 oz) sliced mushrooms, chopped
1
large onion, finely chopped (1 cup)
2 2/3
cups Gold Medal™ all-purpose flour
1
cup shredded Cheddar cheese (4 oz)
3/4
cup plus 2 tablespoons butter, cut into pieces
10
oz cream cheese, cut into pieces
3
egg yolks
2
tablespoons Gold Medal™ all-purpose flour
1
egg, beaten
1
teaspoon sesame seeds
Preparation
In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
Heat oven to 400°F. Spray large cookie sheet with cooking spray.
In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.
