1 tablespoon margarine
1 cup all-purpose flour
1 cup rye flour
1 cup rye flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 teaspoons chicken bouillon granules
1 cup pork sausage
Preheat oven to 350 degrees F (175 degrees C).
Stir margarine and 1 cup flour into a small saucepan; stir until melted. Mix the bread flour with 1 cup flour until well blended. Stir in the roux and salt and pepper. Stir in the garlic powder and salt and pepper. Mix in the rye flour mixture and chicken bouillon. Mix together lightly. Pour mixture into baked pita pockets.
Bake at 350 degrees F (175 degrees C) for 20 to 28 minutes.