Empanada rolls

I don't really like the flaky, buttery crust of empanadas. That is, I don't like the extra calories of the fat and the effort of working with that type of dough. So I filled my leftover empanada fillings into bread crusts, and they were delicious. I would make them into sealed rolls next time.

Ingredients
12 oz chorizo
1 yellow onion
1 red bell pepper
1/3 cup Kalamata olives
0.25 cup chopped fresh cilantro
1 boiled Russet potato
0.25 tsp cayenne
0.25 tsp smoked paprika

4 cups flour
2 cup water
0.5 tsp yeast
1 tsp sugar
2 tsp salt

Preparation
Mix the flour with the yeast and salt. Add the water and allow to rise for 10 hours in a warm place. Cut into twelve portions and shape into balls.

Cook the pepper and onion, add the sausage, spices and herbs. Cook until sausage is cooked. Drain off excess fat. Add the mashed boiled potato and the olives. Fill into dough pieces. Bake pizza-style or as closed empanada pockets at 400F.

Remove and cool on cookie racks. Freeze to store.