By CulinaryQueen on November 07, 2007
"This is adapted from The Ultimate Cooking Course and Kitchen Encyclopedia. I've changed this, ever so slightly to make it my own. Feel free to leave out the seeds or change the herbs to your liking to complement the ingredients going into the crust. I loved the way this tasted and could eat the crust without any filling! I use a food processor, but feel free to make it as instructed. The categories I selected are based on the crust being filled."
Serving Size: 1 (42 g)
Servings Per Recipe: 6
"I made this tonight, rolled it out thin, and cut it into four small pastries which I used for recipe #272931. I left out the seeds because I didn't have them. The pastry was really flavorful, and I really liked it. The only thing I might change next time would be to use a little less garlic. But, other than that, I do believe I will be using this again. I think it would go really well with a potato-based filling, perhaps a combination of mashed potatoes or cream of potato soup, cheese, sour cream, and bacon to make a baked potato-themed homemade "Hot Pocket"."