Corn Pocket Rolls (lighter recipe)

 

1 1/3

cups Gold Medal® all-purpose flour

1/2

cup cornmeal

2

tablespoons sugar

3

teaspoons baking powder

1/2

teaspoon salt

1/4

cup fat-free cholesterol-free egg product

3/4

cup reduced-fat sour cream

1

tablespoon margarine

• 1 Heat oven to 375ºF.
• 2 Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg product and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with margarine; fold in half. Place on ungreased cookie sheet.
• 3 Bake 12 to 15 minutes or until golden brown.