Porky Pockets Recipes

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MOO SHU PORK POCKETS



Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

1 pound ground pork
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
A few pinches ground cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in food processor
1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas
1 cup hoisin sauce
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions
Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup rice wine vinegar or white distilled vinegar
2 rounded teaspoons sugar
1 tablespoon soy sauce

Steps:

  • Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
  • Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
  • Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
  • Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
  • Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

BRAISED PORK AND VEGGIE POCKETS



Braised Pork and Veggie Pockets image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h25m

Yield 24 servings

Number Of Ingredients 27

1 tablespoon kosher salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground mustard
1 1/2 teaspoons ground sage
1 1/2 teaspoons sweet smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly cracked black pepper
1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1 red onion, cut into sixths
1 navel orange, quartered
3 cups sweet tea
5 ounces frozen spinach, thawed
Half of a 15.5-ounce can black beans, drained and rinsed
5 ounces frozen corn, thawed
1 cup shredded pepper jack cheese
1 cup shredded extra-sharp Cheddar
1/2 cup pickled jalapenos, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 scallion, chopped
1/2 red bell pepper, cut into small dice (about 1 cup)
Four 15-ounce boxes refrigerated rolled pie crusts
All-purpose flour, for dusting
1 large egg, beaten

Steps:

  • For the pork: Preheat the oven to 350 degrees F.
  • In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.
  • Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.
  • Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.
  • For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.
  • Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.
  • Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.
  • Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.

PIZZA POCKETS



Pizza Pockets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h20m

Yield 18 pizza pockets

Number Of Ingredients 22

2 teaspoons instant or active dry yeast
8 cups all-purpose flour
2 teaspoons kosher salt
2/3 cup olive oil, plus more for coating the bowl
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, diced
8 ounces white button mushrooms, sliced
8 ounces brown button mushrooms, sliced
1 tablespoon chopped fresh thyme
1/4 cup white wine
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced
4 ounces goat cheese, crumbled
8 ounces Italian sausage
Olive oil, for browning sausage
1 jar marinara sauce
8 ounces fresh mozzarella, thinly sliced
4 ounces pepperoni
4 ounces Canadian bacon
1 egg, beaten

Steps:

  • For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
  • In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
  • Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
  • For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.
  • For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.
  • When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
  • Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
  • When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
  • When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.

CHICKEN POCKETS



Chicken Pockets image

A creamy chicken dip with a bread covering.

Provided by momloves3

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  • Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  • Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g

PORK CHOP POCKETS



Pork Chop Pockets image

Make and share this Pork Chop Pockets recipe from Food.com.

Provided by MizEmerilLagasse

Categories     One Dish Meal

Time 40m

Yield 2 pockets

Number Of Ingredients 6

2 thick pork loin chops with bone
2 slices onions (slices that make rings)
1 red bell pepper, cut into rings
8 cremini mushrooms, cleaned and sliced
4 cloves garlic, crushed
1 teaspoon seasoning salt

Steps:

  • Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
  • Top evenly with the onions, peppers, mushrooms, and garlic.
  • Sprinkle with the seasoning salt (1 teaspoon per pocket).
  • Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
  • Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.

Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 2.9, Cholesterol 64, Sodium 73, Carbohydrate 9.3, Fiber 1.9, Sugar 4.1, Protein 21.8

POTATO POCKETS



Potato Pockets image

Our young sons like to help me assemble potatoes, carrots and onions into foil packages that we can grill alongside the turkey. Just before serving, we top the steaming medley of vegetables with a sprinkling of cheese. - Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 medium potatoes, julienned
3 carrots, julienned
1/3 cup chopped red onion
2 tablespoons butter
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/2 cup shredded Parmesan or cheddar cheese

Steps:

  • Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.

Nutrition Facts : Calories 238 calories, Fat 9g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

MEDITERRANEAN PORK AND PITA POCKETS



Mediterranean Pork and Pita Pockets image

This is a very simple spicy stir-fry recipe based on similar dishes from several Mediterranean countries. It is healthy, economical, easy and quick to make in a Wok or Karhai. My kids have adored it since they were toddlers, and that was many years ago! The accuracy of amounts does not matter but keep the ratios about the same though. Use fresh lean and tender Pork. Experiment! That's what cooking is about

Provided by Chilli Prawn

Categories     One Dish Meal

Time 40m

Yield 6-12 Piockets, 4 serving(s)

Number Of Ingredients 16

1 lb pork
2 -4 fresh chili peppers
2 red capsicums
1 yellow capsicum
1 green capsicum
2 large Spanish onions
2 -3 large fresh tomatoes
4 -6 garlic cloves
2 cm fresh ginger
6 -12 drops Tabasco sauce
1 1/2 tablespoons coriander powder
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
6 -12 tablespoons olive oil or 6 -12 tablespoons peanut oil
6 -12 pita breads

Steps:

  • Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
  • Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
  • Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
  • Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
  • Remove and mix well with the pork strips.
  • Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
  • Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
  • Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
  • Heat pitas and slice open on one side.
  • Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.

Nutrition Facts : Calories 765.3, Fat 33, SaturatedFat 7, Cholesterol 97.5, Sodium 857.9, Carbohydrate 72.9, Fiber 6.8, Sugar 11.3, Protein 45

GREEK PORK POCKETS



Greek Pork Pockets image

For a nutritious grab-and-go meal on busy summer days, Diane Hixon relies on these hefty handfuls for her family in Niceville, Florida. "They're so easy to make," she says. "And my kids prefer them to peanut butter and jelly any day!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup creamy Caesar salad dressing
1 pork tenderloin (1 pound), sliced
1 teaspoon canola oil
4 pita pocket halves
1/2 cup chopped cucumber
4 slices red onion, separated into rings
1/4 cup cucumber ranch salad dressing

Steps:

  • Place Caesar dressing in a small bowl; add pork and toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 7-8 minutes or until meat is no longer pink., Fill pitas with pork, cucumber and onion; drizzle with cucumber dressing.

Nutrition Facts :

PORK AND CABBAGE POCKETS



Pork and Cabbage Pockets image

I like to welcome my family home on fall days to the aroma of these hearty pork pie pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners. -Jan Smith, Kalispell, Montana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 large egg
1 teaspoon salt, divided
3 to 3-3/4 cups all-purpose flour
1 pound bulk pork sausage
3 cups shredded cabbage
1 medium onion, chopped
1/4 cup water
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/4 teaspoon pepper
1 tablespoon butter, melted

Steps:

  • In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, until vegetables are tender and no liquid remains, about 15 minutes. Cool to room temperature. , Punch dough down. Roll into a 24x12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on greased baking sheets. Cover and let rise for 30 minutes., Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 3g fiber), Protein 11g protein.

PORK POCKET PASTIES



Pork Pocket Pasties image

I'm in my 70's and have spent many happy hours in the kitchen. I most often cook from scratch, but I can't resist these delectable pasties that call for frozen has browns.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
2 cups frozen hash browns, thawed
1 large carrot, finely chopped
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
4 pita breads (6 inches), halved
1 tablespoon butter

Steps:

  • Crumble sausage into a large skillet; cook over medium heat until no longer pink; drain. Add the hash browns, carrot, onion, salt and pepper. Cook until vegetables are tender, stirring occasionally. Remove from the heat; stir in cheese. Spoon into pitas. , Place on an ungreased baking sheet; brush outside of pitas with butter. Bake at 400° for 4-5 minutes or until heated through.

Nutrition Facts : Calories 310 calories, Fat 19g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 675mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

PEPPER PORK POCKETS



Pepper Pork Pockets image

In Lenhartsville, Pennsylvania, Paula Marchesi accompanies these pita pockets with pasta salad and sliced tomatoes, carrots and cucumbers. Tip: "To save time, you can make the garlic sauce up to 2 days in advance and refrigerate it," Paula offers.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 10

1 pound boneless pork loin chops, cut into thin 2-inch strips
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1/2 cup mayonnaise
2 tablespoons milk
1 teaspoon minced garlic
6 lettuce leaves
3 pita breads (6 inches), halved and warmed

Steps:

  • Sprinkle pork with pepper and salt. In a large skillet, saute pork in oil until juices run clear. Add red peppers; cook and stir until heated through. Remove from the heat. , In a large bowl, combine the mayonnaise, milk and garlic. Spoon pork mixture into lettuce-lined pita halves. Drizzle with dressing.

Nutrition Facts : Calories 698 calories, Fat 44g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1165mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

HIDDEN TREASURES RANCH POCKETS



Hidden Treasures Ranch Pockets image

This delicious and easy recipe is a great way to get your family to eat more veggies. The filling contains zucchini, carrots, cabbage, red pepper, onions, and garlic, yet still tastes so yummy that even the pickiest eaters gobble them up!

Provided by larkspur

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h25m

Yield 16

Number Of Ingredients 17

1 ½ teaspoons rapid rise yeast
½ cup warm water (110 degrees F to 115 degrees F)
3 tablespoons white sugar
½ teaspoon salt
1 egg
½ cup whole wheat flour
1 ½ cups bread flour, or as needed
1 pound ground pork
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 cup finely chopped cabbage
1 small zucchini, grated
1 small onion, chopped
½ cup red bell pepper, finely chopped
1 carrot, grated
1 teaspoon minced garlic, or to taste
salt and pepper to taste
1 tablespoon butter, melted

Steps:

  • Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
  • While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
  • Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 7.8 g, Cholesterol 31.9 mg, Fat 5.2 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 224.3 mg, Sugar 3.2 g

PEAR POCKETS



Pear Pockets image

My kids and I made up this recipe one day for lunch. The juxtaposition of the Cheddar, pears, and peanut butter is yummy and decently healthy for kids. I'm sure there are a dozen variations that would be equally delicious and quick, but this is what we had on hand that day!

Provided by egruninger01

Categories     Appetizers and Snacks     Pastries

Time 25m

Yield 4

Number Of Ingredients 6

cooking spray
1 (8 ounce) package refrigerated crescent rolls
¼ cup peanut butter, divided
1 Asian pear, chopped - divided
1 teaspoon ground cinnamon, divided
½ cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  • Combine two crescent roll triangles by overlapping the seams, creating a square. Repeat with remaining dough to form 4 squares total.
  • Spread 1 tablespoon peanut butter in the center of each square; top each with pieces of Asian pear. Sprinkle 1/4 teaspoon cinnamon atop pear slices; top with Cheddar cheese. Fold one corner of a square over to completely cover the fillings, creating a triangle; seal the edges together. Repeat with remaining squares. Arrange pear pockets on the prepared baking sheet.
  • Bake on the preheated oven until dough is lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 29 g, Cholesterol 14.8 mg, Fat 25 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 7.7 g, Sodium 601.8 mg, Sugar 7.7 g

PORK AND CABBAGE POCKETS



Pork and Cabbage Pockets image

I like to welcome my family home on fall days to the aroma of these hearty pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners.

Provided by Allrecipes Member

Time 50m

Yield 8

Number Of Ingredients 15

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
¼ cup shortening
¼ cup sugar
1 egg
1 teaspoon salt, divided
3 cups all-purpose flour, divided
1 pound bulk pork sausage
3 cups shredded cabbage
1 medium onion, chopped
¼ cup water
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
¼ teaspoon pepper
1 tablespoon butter or margarine, melted

Steps:

  • In a large mixing bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 1 hour or until doubled. Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, for 15 minutes or until vegetables are tender and no liquid remains. Cool to room temperature. Punch dough down. Roll into a 24-in. x 12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on a greased baking sheet. Cover and let rise for 30 minutes. Brush with melted butter. Bake at 375 degrees F for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 526.9 calories, Carbohydrate 46.2 g, Cholesterol 65.7 mg, Fat 32 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11 g, Sodium 649.2 mg, Sugar 7.9 g

PORKY POCKETS



Porky Pockets image

Make and share this Porky Pockets recipe from Food.com.

Provided by barneytoe

Categories     Lunch/Snacks

Time 25m

Yield 20 pockets, 6-8 serving(s)

Number Of Ingredients 6

1/2 cup karo high fructose corn syrup
2 (8 ounce) cans vienna sausages
1 (8 ounce) can tomato paste
1 cup melted Velveeta cheese, product
1 sheet pastry dough
4 cups Butter Flavor Crisco

Steps:

  • melt 4 cups Crisco in deep fryer.
  • mix melted Velveeta with tomatoe past, pour into a bowl.
  • add Karo and whip for 2 minutes.
  • cut pastry dough into 3 inch squares.
  • add Vienna Sausages with a bit of the mixture to squares, wrap into a fun "porky pocket".
  • Deep fry for 4 minutes or until golden brown.
  • sprinkle with powered sugar and watch the kids go to town!

Nutrition Facts : Calories 1586.8, Fat 161.5, SaturatedFat 63, Cholesterol 142.3, Sodium 1189.4, Carbohydrate 22.9, Fiber 2.8, Sugar 4.7, Protein 11.4

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From chopstickchronicles.com


ALL-DRESSED PIZZA POCKETS (THE BEST) | RICARDO
In a bowl, combine the water, oil, and honey. Set aside. In a large bowl with a wooden spoon, or in a stand mixer (using the dough hook), combine the flour, yeast, and salt. Add the water mixture and stir until it forms a soft ball. Knead the dough for about 3 minutes on a floured surface or in the stand mixer.
From ricardocuisine.com


MAD ABOUT FOOD: HOMEMADE POCKET RECIPES PERFECT FOR BACK-TO …
2021-07-29 Let cool while you work on your dough. On a flat, cleaned and dry surface sprinkle a hand full of flour. Remove the dough from the bowl, placing on …
From thegazette.com


10 BEST PASTRY POCKETS RECIPES | YUMMLY
2022-07-01 balsamic vinegar, olive oil, pocket bread, fennel seed, green bell peppers and 6 more Avocado, Goat Cheese and Sausage Puff Pastry Pockets Cooking and Beer salt, puff pastry, goat cheese, olive oil, avocado, egg, sweet Italian sausage and 2 more
From yummly.com


PORK POCKETS RECIPE | EAT SMARTER USA
Preparation steps. 1. Peel and mince shallots and garlic. Rinse spinach, drain well and coarsely chop. 2. Process pork through a meat grinder. Combine pork, egg, spinach, 2-3 pinches of allspice, salt and pepper. 3. Heat oil in a pan and cook pork for 2-3 minutes, then remove from heat and let cool.
From eatsmarter.com


10+ NO-MESS FOIL PACKET DINNERS FOR INDOOR AND OUTDOOR …
2021-04-30 This recipe has a foolproof method. Rub ribs with a spice rub, slowly cook them in a sealed foil packet, then open the packet and coat the ribs in barbecue sauce and continue cooking them. Recipe creator Chef John says, "This works with literally any dry rub and barbecue sauce combo." The Best Barbecue Side Dishes.
From allrecipes.com


STICKY RICE AND PORK POCKETS RECIPE | GOOD FOOD
Stir-fry for 2 minutes. Add the soy and oyster sauce mixture and toss well. Combine the remaining cornflour with 220 ml (7 fl oz) water, gradually add to the wok and stir for a further minute, or until the pork mixture has thickened. 6. With wet hands, roll and shape the cooked rice into 16 balls.
From goodfood.com.au


HOMEMADE PIZZA POCKETS - PRINCESS PINKY GIRL
2021-02-28 Preheat the oven to 400*. Measure out enough parchment paper to line a standard baking sheet. Open and unroll the pre-made pizza crust. Using the parchment paper, a rolling pin (and a dusting of flour if the dough is too sticky) lightly flatten the dough.
From princesspinkygirl.com


PORKY POCKETS #RSC RECIPE - FOOD.COM
Porky Pockets #RSC. 6. Recipe by Jennifer Peterson. 6 People talking Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe Ready, Set, Cook! Hidden Valley Contest Entry. I always cook for friends, and have this couple I love to cook for because the wife does not cook and what husband would not like 2 women waiting on him hand and foot! …
From food.com


PORK POCKETS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Peel and mince shallots and garlic. Rinse spinach, drain well and coarsely chop. Process pork through a meat grinder. Combine pork, egg, spinach, 2-3 pinches of allspice, salt and pepper. Heat oil in a pan and cook pork for 2-3 minutes, then remove from heat and let cool. Thinly roll out dough on a floured work surface.
From stevehacks.com


THE BEST PITA SANDWICH (PORK POCKETS) RECIPE - RECIPES.NET
2021-11-15 In a bowl, combine the oil, mustard, lemon juice, garlic, and oregano. Pour the mixture over the pork slices then cover. Refrigerate for at least 1 hour. Drain the marinade from the pork. Roast slices in a preheated 450 degrees F oven for 10 minutes until they turn crispy. Open each pita half to form a pocket.
From recipes.net


10 BEST PUFF PASTRY POCKETS RECIPES | YUMMLY
2022-06-14 Avocado, Goat Cheese and Sausage Puff Pastry Pockets Cooking and Beer. puff pastry, pepper, salsa, avocado, salt, olive oil, egg, goat cheese and 1 more.
From yummly.com


PORK PARMESAN POCKETS — SASK PORK
2018-05-22 Repeat until all of the dough and meat mixture is used. Brush each pocket with the egg yolk and sprinkle with Parmesan cheese. Bake for 20-25 minutes or until dough is lightly browned. Serve with a sprinkling of chopped parsley for garnish. Tip: Double the recipe and freeze for lunches and on the go meals! Nutritional Analysis . YIELD: 6 servings . SERVING …
From saskpork.com


PORK POCKETS - RECIPES | COOKS.COM
In medium mixing bowl combine ... cabbage, carrots and pork.Cut pita bread rounds ... with 1/2 cup of pork cabbage mixture. Makes 4 sandwiches.
From cooks.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Porky Pockets Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician before embarking on …
From food.com


SIZZLING PORK POCKETS RECIPE | RECIPELAND
Sizzling Pork Pockets recipe. Ready In: 60 min. Makes 4 servings, 234 calories per serving Ingredients: dijon mustard, lemon juice, chicken broth, garlic cloves ...
From recipeland.com


EASY PORK CHOP PACKETS - REYNOLDS BRANDS
Step 1. PREHEAT oven to 450°F or grill to medium-high. Step 2. CENTER onion slices on each sheet of Reynolds Wrap ® Heavy Duty Aluminum Foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup and soy sauce; spoon over pork chops. Top with green pepper slices. Step 3. BRING up foil sides.
From reynoldsbrands.com


PITA POCKETS WITH PORK RECIPE | EAT SMARTER USA
The Pita Pockets with Pork recipe out of our category Pork! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


CUT A POCKET IN PORK CHOPS | BETTER HOMES & GARDENS
2015-06-09 How to Cut Pork Chops for Stuffed Pork Chops. To cut pork chop pockets: Use a sharp, pointed knife to make a horizontal slit in the fatty side of each chop, cutting almost to the other side (or to the bone) without cutting through the opposite side. Work the knife inside the chop to widen an interior pocket while keeping the original slit small.
From bhg.com


STUFFED POTATO POCKETS RECIPE - AN ITALIAN IN MY KITCHEN
2021-02-05 Start to combine with a fork. Add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combined. You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.
From anitalianinmykitchen.com


10 BEST PORGY RECIPES | YUMMLY
2022-06-22 142 suggested recipes. Baked Porgy Marmita. extra-virgin olive oil, rosemary, garlic cloves, tomato, salt and 4 more. Greek-Style Pan-Fried Porgy Grabbing The Gusto. porgy, fresh rosemary, fresh oregano, butter, white wine, olive oil and 5 more . Samke Harra (Lebanese Spiced Fish), Featuring Porgy Food52. cilantro, lemon, extra-virgin olive oil, pepper, ground …
From yummly.com


PORK CHOP POCKETS RECIPES ALL YOU NEED IS FOOD
Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon ...
From stevehacks.com


HOMEMADE PEPPERONI PIZZA POCKETS - THE COUNTRY COOK
2016-08-18 Preheat oven to 450f degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.) In a bowl, whisk together eggs, milk and garlic. In a separate bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
From thecountrycook.net


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