Best Round 2 Recipe Cowboy Pockets Recipes

HOMEMADE HOT POCKETS - COWBOY KENT ROLLINS

Steps:

• Whisk together the water and yeast in a small bowl. Let rest about 5 minutes to proof or until the mixture bubbles up.
• Mix in the oil, salt and pepper.
• Slowly begin stirring in the flour until a soft ball forms that isn't too sticky.
• Turn the dough out onto a floured surface and knead for about 5 minutes.
• Place the dough in a greased bowl, cover and let rest in a warm place for about 2 hours or until it doubles in size.
• Turn the dough out onto a floured surface and cut into 8 equal pieces.
• Roll each piece out to a 6 x 4-inch rectangle.
• Mix the garlic and the melted butter in a small bowl. Spread a light layer on the top of each dough piece.
• Assembly: These fellers can be put together with any mixture of ingredients you'd like. I like to start with 1 to 2 tablespoons of sauce (marinara, ranch, etc.). Then add a generous layer of meat (hamburger, deli slices, pepperoni, etc.). Top with about 1/4 cup of shredded or sliced cheese.
• Roll each dough piece up and fold the edges under.
• Add a very thin layer of avocado or olive oil in a large cast iron skillet over medium heat.
• Place the hot pockets, seam side down, in the skillet. Fry for about 3 to 4 minutes on all sides until lightly crispy and golden brown. Remove from the skillet and place on a wire rack, brush with butter/garlic mixture and sprinkle with Parmesan cheese. Serve warm.

ROUND 2 RECIPES -BEEF KEBOB PITA POCKETS

Steps:

• Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray. Grill kebabs 3 minutes per side until medium-rare.
• In a small bowl combine cucumbers and leftover reserved yogurt marinade.
• Slice the top off the pita pockets. Fill the pockets with the beef, couscous and yogurt cucumber mixture. Place on serving dishes and serve.
• In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
• Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
• Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
• Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

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.

HOMEMADE HOT POCKETS

Steps:

• Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.
• With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).
• On a lightly-floured surface, form the dough into two equal rounds.
• Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.
• Beat the egg with one teaspoon of water. Set aside.
• Preheat oven to 400°.
• On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).
• Repeat with all of the dough. Any scraps I usually make some more.
• Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.
• Taco - seasoned taco meat, topped with cheddar cheese.
• Pizza - pizza sauce, mozzarella cheese, pepperoni.
• Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.
• Repeat with remaining rounds.
• Brush all of the hot pockets with the remaining egg wash.
• Bake for 20-25 minutes, or until the tops are golden brown.

MEXICAN PINATA POCKETS

Steps:

• Preheat oven to 425 degrees F.
• In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
• In a small bowl beat together the egg and water and set aside.
• Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
• Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
• Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
• Serve hot with a bowl of salsa for dipping.