Beef N Bean Pockets Recipes

BEEF 'N' BEAN POCKETS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool. , Roll each loaf of dough into a 16x8-in. rectangle, about 1/4 in. thick. Cut each into eight 4-in. squares; top each with 1/4 cup filling and 1 tablespoon cheese. Bring the four corners together up over filling; pinch seams to seal. , Place on greased baking sheets. Cover and let rise for 15 minutes. Bake at 350° for 20-25 minutes or until browned. Serve immediately, or freeze and reheat in microwave at 50% power for 1-1/2 minutes each.

MINI GOLDEN BEEF POCKETS

Steps:

• For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
• Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
• For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
• Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.

BEEF 'N' BEAN POCKETS

Steps:

• In a skillet, brown beef and onion; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool. Roll each loaf of dough into a 16-in. x 8-in. rectangle, about 1/4 in. thick. Cut each into eight 4-in. squares; top each with 1/4 cup filling and 1 tablespoon cheese. Bring the four corners together up over filling; pinch seams to seal. Place on greased baking sheets. Cover and let rise for 15 minutes. Bake at 350 degrees F for 20-25 minutes or until browned. Serve immediately, or freeze and reheat in microwave at 50% power for 1-1/2 minutes each.

BEEF 'N' BEAN POCKETS

Steps:

• In a skillet, brown beef and onion; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool. Roll each loaf of dough into a 16-in. x 8-in. rectangle, about 1/4 in. thick. Cut each into eight 4-in. squares; top each with 1/4 cup filling and 1 tablespoon cheese. Bring the four corners together up over filling; pinch seams to seal. Place on greased baking sheets. Cover and let rise for 15 minutes. Bake at 350 degrees F for 20-25 minutes or until browned. Serve immediately, or freeze and reheat in microwave at 50% power for 1-1/2 minutes each.

BEAN 'N' BURGER POCKETS

Steps:

• In a heavy saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. , Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally. , Stir in beans; heat through. Spoon about 1/2 cup into each pita half. If desired, top with cheese.

BEEF POCKETS

Steps:

• Slice beef into 1/8-inch-thick strips.
• In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
• Set aside.
• Core tomatoes and cut in half lengthwise.
• With skin side up broil about4 inches from heat until browned, 6 minutes.
• Set oven temperature to 200 degrees.
• Stack pocket bread in center of foil and wrap.
• Place in oven with tomatoes until ready to serve, 5- 10 minutes.
• In a large skillet add meat mixture and cook until no longer pink.
• Transfer beef only to a bowl.
• Boil juices until reduced to 1/4 cup, pour over meat.
• Add salt to taste.
• To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
• Top with some Sesame Yogurt Sauce.

ROAST BEEF CHEDDAR POCKETS

Steps:

• Set oven to 375°F.
• Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).
• Slice the pot roast into fine shreds.
• Unroll the crescent roll dough.
• Separate into 4 rectangles and press the seams to seal.
• Pull the sides of the rectangles to enlarge slightly.
• In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.
• Divide the beef mixture into four even scoops.
• Press the mixture to compact and place lengthwise down the center of each rectangle.
• Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.
• Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.
• Bake for about 13-16 minutes or until golden brown.
• Serve with sour cream.