Bbq Steak Foldovers Food

BBQ STEAK FOLDOVERS

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 4 minutes, stirring occasionally, until onion begins to soften. Sprinkle beef strips with salt and pepper; add to vegetables. Cook 5 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in barbecue sauce; cook and stir 1 minute. Set aside.
• Heat oven to 375°F. Spray cookie sheet with sides or 15x10x1-inch pan with cooking spray.
• In small bowl, stir Bisquick mix and water until dough forms. Divide dough into 4 pieces; roll each into a ball. Keep covered with plastic wrap until ready to use.
• On work surface sprinkled with additional Bisquick mix, roll 1 ball of dough into 6 1/2-inch round. On half of round, place 1/2 piece of cheese; top with rounded 1/3 cup beef mixture, leaving 1/2-inch border around edge. Brush edges with milk. Fold dough over filling and seal with tines of fork. Place on cookie sheet. Repeat with remaining dough, cheese and beef mixture.
• Brush egg over tops of foldovers. Bake 20 to 25 minutes or until golden brown.

BBQ STEAK

Steps:

• Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
• Preheat the grill for high heat.
• Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.

GRILLED BBQ STEAK

Steps:

• Heat grill to medium-high heat.
• Mix barbecue sauce, marmalade and cinnamon until blended.
• Grill steak 8 to 10 min. on each side or until medium doneness (160ºF), brushing with barbecue sauce mixture after turning steak.

CHICKEN ENCHILADA FOLDOVERS

Steps:

• Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray.
• In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
• Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon about 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each.
• Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, heat remaining enchilada sauce until hot. Serve with foldovers for dipping.
• Another spicy cheese you can use is Monterey Jack cheese with jalapeno peppers or, as it's also known, pepper Jack cheese.

MEAT AND CHEESE FOLDOVERS

Steps:

• Brown meat and onion; stir in barbecue sauce and set aside.
• Heat oven to 375.
• Unroll crescent dough into four long rectangles on Pam-sprayed cookie sheet. Overlap long sides; firmly press perforations and edges to seal. Pat to form a 15x13-inch rectangle.
• Spread meat mixture lengthwise, in a 4-inch wide strip, down center of dough to within 1 inch of ends. Top meat with cheese slices.
• Fold shorter sides of dough 1-inch over filling. Bring long sides of dough rectangle over filling, overlapping edges; pinch edge to seal. Sprinkle with sesame seeds.
• Bake at 375 for 20-25 minutes or until golden brown. Let stand 5 minutes.

TACO FOLDOVERS

Steps:

• Heat oven to 450F.
• If using homemade pie crust, roll into 2 rounds (as if for double crust pie).
• Place pie crusts on ungreased cookie sheet.
• Combine mayo and salsa.
• Spread mayo mixture evenly over each pie crust.
• Sprinkle half of each crust with remaining ingredients.
• Fold untopped half of each crust over filling; DO NOT SEAL.
• Bake at 450F for 14 to 18 minutes or until golden brown.
• Cut into wedges (like a quesadilla) to serve.
• If desired, top with shredded lettuce, sliced ripe olives, sour cream and additional salsa.

BBQ GRILLED STEAK WRAPS

Steps:

• Heat greased grill to medium heat.
• Grill steak 1 min. Add vegetables to grill; cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with barbecue sauce for the last 5 min.
• Cut steak and vegetables into thin strips.
• Spoon meat and vegetables onto tortillas; top with cheese. Roll up.