Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add butter, sugar, salt and 1 cup all-purpose flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes.
While dough rises, prepare filling; In large skillet over medium heat, melt butter with garlic chips. Stir in flour, stewed tomatoes, sliced pimientos, green bell peppers, thyme, celery salt and cayenne pepper; simmer 5 to 7 minutes. Stir in cubed, cooked turkey or chicken. Remove from heat. Reserve.
Punch dough down. On generously floured surface, roll dough to 18 ? 12-inch rectangle; cut into 6 (6-inch) squares. Place about 2/3 cup filling on center of each square. Bring points together over filling; pinch and twist to seal points, then pinch corners. Place on greased baking sheet; cover. Place large shallow pan on counter; half-filled with boiling water. Place baking sheet over pan; let dough rise 15 minutes.
Punch dough down. On generously floured surface, roll dough to 18 ? 12-inch rectangle; cut into 6 (6-inch) squares. Place about 2/3 cup filling on center of each square. Bring points together over filling; pinch and twist to seal points, then pinch corners. Place on greased baking sheet; cover. Place large shallow pan on counter; half-filled with boiling water. Place baking sheet over pan; let dough rise 15 minutes.
Bake at 375?F for 25 minutes or until lightly browned. Cool slightly; serve warm.
|
digg us! | 
del.icio.us | 
stumble us! 
