Thursday, April 4, 2013

BBQ Beef Pockets

Growing up I don't think we ever had a bottle of bbq sauce in the fridge. {Correct me if I'm wrong mom!} I was too picky growing up to ever try the darn stuff so mom probably just kept it out of the house. To me bbq meant sloppy joes, the tomato based ones. It is amazing how my taste buds have changed as I've grown up. 

This recipe is a hearty supper chalk full of bbq flavor. If you are fan a bbq sauce this would be a great supper to try. It is so easy to make and only requires 4 ingredients!  That is a winner in my book. My husband and I really liked the left overs, which I was afraid they wouldn't be as good the second day. Oh cont-rare my friend I thought it was even better! 

BBQ Beef Pockets1 lb beef
3/4 bottle (18 oz) your favorite BBQ sauce (I used sweet baby rays, will try famous daves next time)
1 cup shredded cheddar cheese
1 box refrigerated Pillsbury Pie Crust

Brown hamburger until no longer pink. Drain off any grease. 
Next add bbq sauce until meat is well coated. You don't want them to be dry!
Roll out both pie crusts. Cut both pie crusts into quarters. You will have 8 sections when done.{They make big pockets, if you want smaller pockets cut the dough into smaller sections}
Take one quarter of the pie crust and spoon on beef mixture. If you are doing just 4 pockets put 1/4 of beef mixture on. Sprinkle on desired amount of cheddar cheese. 
Place a second quarter of pie crust on top of beef filled pie crust and pinch the seams all the way around until it is sealed. 
Repeat these steps until you have 4 beef pockets. When finished make 3 slits on each pocket so the steam can escape.
Bake at 425 degrees for 20-25 minutes until tops are golden brown.


Source: Chef In Training

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