Cheesy Beef Pockets Food

CHEESEBURGER POCKETS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

CHEESY BARBECUE BEEF SANDWICH POCKETS

Steps:

• Heat beef in barbecue sauce in medium saucepan over low heat until hot, stirring occasionally.
• Meanwhile, spread inside of each pita bread half with salad dressing. Place 1/4 cup cheese in each half. Top each with about 2 tablespoons lettuce and tomatoes.
• Spoon warm beef into pita halves. Top with remaining lettuce and tomatoes.

CORNED BEEF, BROCCOLI AND SWISS CHEESE POCKETS

Steps:

• Heat oven to 425 degrees. In medium nonstick skillet, heat butter until hot. Add onion; cook and stir 2 to 3 minutes or until tender. Remove from heat; add corned beef, broccoli, cheese and pepper; mix well.
• On ungreased baking sheet, unroll pizza dough; cut into quarters. Flatten each quarter into 6 x 5-inch rectangle; spread each with 2 teaspoons dressing to within 1-inch from edges.
• Place equal amounts of corned beef mixture in center of each. Bring together 2 opposite corners of dough, pinching to seal. Loosely close straight edges of dough to form diamond-shaped sandwiches. (Not necessary to seal edges completely).
• Bake in 425 degree oven 11 to 13 minutes or until golden brown.

CHEESY TACO POCKETS

Steps:

• Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
• Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
• Add garlic and cook for one more minute, stirring constantly.
• Drain all the grease from the pan and return to the heat.
• Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
• Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
• Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
• On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
• Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
• Mix the egg and water together and brush pastry edges with it.
• Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
• Repeat until all ingredients are used.
• Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
• Bake at 375 degrees for about 15-17 minutes or until golden brown.
• OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
• Great served with sour cream, catsup or your favorite dip.