Homemade Pizza Pockets recipe

2 pkg. (1/4 oz. each) active dry yeast
1/2 c. warm water--110*-115*
3/4 c. warm milk---110*-115*
1/4 c. sugar
1/4 c. shortening
1 egg
1 ts. salt
3-1/2 to 4 c. flour
1-1/2 lb. lean ground beef
1/4 c. onion, chopped
1 can (8 oz.) tomato sauce
8 slices cheese, quartered

In a mixing bowl, dissolve yeast in warm water.
Add milk, sugar, shortening, egg, salt and 2 cups flour.
Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface.
Knead until smooth and elastic, about 4-6 minutes.
Place into a greased bowl, turning dough once to grease the top.
Cover and let rise in a warm place until doubled, about 30 minutes.
In a skillet, cook meat and onion, until meat is no longer pink; drain.
Stir in tomato sauce.
Remove from heat; set aside.
Punch dough down and divide into 16 pieces.
On a lightly floured surface, gently roll out each dough piece to a 5 inch circle.
Top each circle with 2 pieces cheese and about 3 tablespoons meat mixture.
Bring dough over filling to center.
Pinch edges to seal
Place seam side down onto greased baking sheet.
Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 400* for 8-12 minutes or until golden brown.
Serve warm.
Refrigerate leftovers.
Makes 16 pizza pockets.