CHILI PIE POCKETS
Enjoy chili on the go, with our satisfying pie pockets filled with seasoned ground beef, bell pepper, tomatoes and cheddar cheese.
Provided by Deborah Harroun
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
- Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
- Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
- Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
- In small bowl, beat egg and water with fork or whisk. Brush over dough.
- Bake 12 to 15 minutes or until light golden brown.
Nutrition Facts : ServingSize 1 Serving
CHILI POCKETS
Bring some fun to the table with this scrumptious twist on chili. These are just awesome. Made with just a few basic ingredients, these pockets make a family-friendly meal in no time. -Diane Angell, Rockford, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the chili, cheese and cilantro. Roll pizza dough into a 12-in. square; cut into four 6-in. squares. Spoon 1/2 cup chili mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Sprinkle 1-1/2 teaspoons cornmeal over a greased 15x10x1-in. baking pan. Place pockets in pan; prick tops with a fork. Sprinkle with remaining cornmeal. , Bake at 425° for 10-12 minutes or until golden brown. Serve with sour cream and salsa.
Nutrition Facts :
CHILI CHEDDAR BISQUIT POCKETS
Make and share this Chili Cheddar Bisquit Pockets recipe from Food.com.
Provided by Ambervim
Categories Very Low Carbs
Time 18m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Preheat oven per biscuit directions.
- Spread a biscuit out a bit and place a teaspoon of chili in the center and then add about the same amount of cheese.
- Pull the edges together to make a half moon. Be sure to pinch closed well.
- Bake as long as you would a regular biscuit.
- Be sure not to burn you tongue and enjoy.
- You could also use taco filling, meatloaf or other leftover.
Nutrition Facts :
CHILI CHEESE POCKETS
Chili stuffed into a sweet corn biscuit with gooey cheese!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Open the biscuits and press down on the center with the palm of your hand, gently pressing the dough out. Work your way around the dough to create a larger circle. See note*
- Spoon a little warm or even cold chili onto one circle, about 1/3 cup depending on size you make the circles. Sprinkle with 2 tablespoons of cheese. Place another biscuit circle on top and press it down into the bottom biscuit leaving a small edge on the bottom biscuit. Now carefully lift the edge of the bottom biscuit up and fold over thetop biscuit edge, pressing to seal.
- In a small bowl, whisk together the egg and water. Brush the top of each pocket and place on the baking sheet. Bake at 375 for 10-12 minutes or until golden. Serve with sour cream!
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