MES Pizza Pockets

1 1/2 T. yeast
3 c. warm water
6 T. shortening
2 T. sugar
1 T. salt
6 T. powdered milk
6 1/2 c. flour
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Dissolve yeast in warm water. Add remaining ingredients. Mix well. Knead. Raise. (This recipe can also be used for pizza dough or scones).

For Pizza Pockets: Dough should be very tender, don't over mix or add all of the flour at once. Let dough rise. Pinch off into rolls, let rise again. Mash each roll and fill with a mixture of grated cheddar cheese, Velveeta, and chopped ham. About 1/4 c. filling. Pinch dough up around filling. Turn over so the seam is down. Bake about 14 minutes.