Depending on how much time you have (or when you remember!) get your starter going. This should be about 8-10 hours before you want to start making turnovers. If you do your starter in the morning, it'll be ready when you get home!
Dump starter in bowl
Add milk (I warm mine in the microwave to give it a head start, warm not hot)
Stir. Should look like this... cover with towel and put in warm place. Go away for
8 9 10 hours.
Come home and rev up yeast (1/2 cup warm water, 2 packs fast acting yeast, 3 tbsp sugar)
In mixer, add 1/2 cup warm milk and 1/2 cup canola oil
A smidge more sugar...
Put your original cup of starter back in the fridge, add the remainder plus your yeast...
Add two cups flour to start....
Insert dough hook and start mixing, When it starts looking like this add around another 2.5 cups (or so)
When It starts climbing the dough hook, I dump it on the floured board.
Knead for as long as it takes to get smooth. Likely 5 minutes or so, add flour as needed. It shouldn't be sticky. Turn into buttered bowl. put in warm place...
While dough rises (45-60 minutes)... I clean up the
mess kitchen and cut everything up. I lightly steam my brocolli as well. Sharp cheddar is my preference. Any tangy cheese will do as it tastes great with the tang of the sourdough.
This is what it looks like as you make them up. I just pull of chunks of dough and do the pizza dough toss and press then fill and fold. No glamour!
The first pan... (it makes two)
The first pan coming out...
Oh baby! Eat as many as you can and fight over the leftovers!