Let's Dish With Linda Lou

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Biscuit Pockets

on January 27, 2014


Looking for a dish that’s fast, delicious, and will solve the issue of “leftovers”? This recipe fits the bill. Whether it’s a vegetarian filling like leftover roasted vegetables or a meat-filled version, either will work perfectly for these Biscuit Pockets. 

These Biscuit Pockets are filled with a mix of hot and sweet Italian sausage and mozzarella cheese as my filling. You really could use any leftover filling you have on hand.  All you need is your favorite brand of biscuits in the tube.

Using pretty much the same filling. check out my recipe for Cast Iron Skillet Pull-Apart Stuffed Pizza.



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Stuffing (2)










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Egg Wash


Prep Time: 10 minutes
Cook Time: 33 minutes (this includes the filling)
Total Time: 43 minutes
Yields: 16 Biscuit pockets
Equipment: 2 rimmed baking sheet pans, rolling pin, pastry brush

1 tablespoon of olive oil
1 pound of sweet and/or hot Italian sausage, casings removed
1 tablespoon of dried oregano
2 (8-count) tubes of Pillsbury Grands Southern Homestyle Biscuits
1 onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced (substitute green bell pepper)
3 garlic cloves, minced
1 (14.5-ounce) can of fire-roasted tomatoes, drained
1 (8-ounce) package of shredded Mozzarella cheese
all-purpose flour
Marinara sauce, homemade or jarred
*egg wash

Note: Keep dough refrigerated until right before you roll them out.

Preheat oven to 350-degrees F.
Line two baking sheet pans with parchment paper.

Preheat a large sautèpan over medium-high heat. Add olive oil and sausage. Using the back of a wooden spoon break up the sausage. Cook, moving the sausage around, until brown and no longer pink, about 10 to 12 minutes.

In the same sautè pan add all the veggies, Kosher salt, fresh ground black pepper, and dried oregano stir to combine. Cook, stirring frequently until veggies soften, around 3 to 5 minutes. Add the drained fire-roasted tomatoes, reduce the heat to medium-low stirring occasionally, simmer for an additional 10 minutes.

Once finished, using a slotted spoon to drain any excess grease, transfer to a large mixing bowl to cool. Once cooled add the shredded Mozzarella cheese, stir to combine.

Dust a flat surface lightly with all-purpose flour. Roll out each biscuit into a circle, 8-inches in diameter. You want them to be around 1/4-inch in thickness because they will puff up when baked. Add a heaping tablespoon, of your choice, of filling. Brush around the edges with an *egg wash.

Fold the dough over into half-moons and crimp the edges using your fingers. Arrange the Biscuit Pockets onto the parchment paper-lined sheet pans 1 to 2 inches apart. Brush the outsides with the *egg wash. Bake for 12 to 16 minutes or until golden brown.

Bake according to the instruction on the biscuit tube. Serve the Biscuit Pockets with a side marinara sauce. So easy, so YUMMY?

Note: If you wanted to serve these Biscuit Pockets as an appetizer, cut the biscuits in half. Roll the dough out to 4 inches in diameter. Follow the same process as above using half the amount of filling.

*Egg wash: Whisk together 1 beaten egg and a tablespoon of water or milk.

Cast-Iron Skillet Pull-Apart Stuffed Pizza

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