Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Biscuit Pockets

on January 27, 2014

 

Image

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

I used spicy Italian sausage and mozzarella cheese as my filling. You could use a leftover Sloppy Joe filling, or breakfast sausage, peppers, and onions as a filling.  All you need is your favorite brand of biscuits in the tube.

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 biscuits over into half moons and crimp the edges using your fingers. Line two rimmed baking sheet pans with parchment paper. Place the filled Biscuit Pockets onto the sheet pans, brush the outsides with the *egg wash.
Bake according to the instruction on the biscuit tube. I served my spicy Italian sausage and cheese 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. Follow the same process as above using half the amount of filling.

*Egg Wash: 1 beaten egg with 1 tablespoon of water or milk.

Advertisements

Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: