BBQ Odd Pockets

1. Begin by preparing the dough for bread in a large mixing bowl. Place the flours, sugar, and salt in the bowl and lightly mix with fingers. Add the water and mix until dough becomes elastic. Put the oil on the bottom of the bowl and roll dough ball into it until the outside is lightly covered. Cover with a damp paper towel and let stand for 30 minutes (will not rise).
2. Preheat oven to 350 degrees F. Toss sweet potato in a bit of oil, salt, garlic powder, and black pepper. Place on baking sheet so the cubes don't sit on top of one another. Bake for 20 to 25 minutes or until potatoes are tender enough to pierce with a fork. When finished, set aside with other ingredients. Leave baking sheet lightly greased.
3. Turn oven to 375 degrees F. Heat a small sauce pan to medium-high heat. Add a pinch of oil and wait for it to heat. When ready, add peppers and onion to pan and cook until browned. Remove from heat and set aside with remaining ingredients.
4. When the dough is finished resting, remove paper towel and press dough ball flat. Lightly flour a rolling surface and roll the dough out into a sheet about 1/8" thick. Use a large cookie cutter or pan lid to cut out circles about the size of a hand.
5. Flour a plate and arrange all filling ingredients onto 1/2 the dough circle. Top filling with BBQ sauce and fold over dough. Press the edges with a fork then place pockets onto prepared baking sheet. Bake at 375 degrees F for 15-20 minutes. Serve with a dabble of BBQ sauce for dipping.
Source of recipe: Just something I threw together with leftovers, loosely inspired by a sweet potato and black bean burrito from the "Beans and Barley" restaurant in Milwaukee, Wisconsin.