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Fill pocket bread with goodies and warm it.

Even preshoolers can assemble these nutritious pocket bread sandwiches for breakfast or a snack. You fill half-rounds of the buttered bread with a mixture of dried fruits, nuts, cream cheese, and a dusting of spices. Warm the filled buns in the oven or microwave; the cheese holds the crumbly filling together. Pocket Bread Breakfast Buns

1 large package (8 oz.) chilled cream cheese, cut into 1/2-inch cubes

1/2 cup chopped nuts

1/4 cup raisins

1/4 cup chopped dried apricots or chopped dates

1/8 teaspoon each ground cinnamon and ground allspice

2 rounds pocket bread (6-in. size), cut in half

2 tablespoons melted butter or margarine


Place cheese in a bowl with the nuts, raisins, and apricots; sprinkle with cinnamon and allspice. Mix gently to blend. If made ahead, cover and chill up to 2 days. Brush insides of bread pockets with butter. Fill each pocket with 1/4 of the cheese mixture. Seal filled buns individually in foil. Set packages on a 10- by 15-inch baking sheet. Bake buns in a 350wdeg.] oven until hot, 12 to 15 minutes. Or seal in plastic wrap and heat individually in a microwave oven on full power until hot, 30 to 40 seconds. Add honey to taste. Makes 4 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jun 1, 1984
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