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Pulled Pork Pockets
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Description
Here is a brain-dead easy finger food that would be great for entertaining. Isn’t there some big game coming up? Anyhow … what could be simpler than canned flaky biscuit dough rolled out to six-inch rounds, filled with pork then brushed with an egg wash and sprinkled with a little chili powder?
Ingredients
- 1 can (16.3 Oz. Can) Flaky Canned Biscuits (I Used Pillsbury's Grands®)
- 3 cups Pulled Or Roasted Pork, Chopped
- 1 whole Egg White
- 1 teaspoon Water
- 1 Tablespoon Your Favorite BBQ Seasoning/rub
- 1 teaspoon Chili Powder
Preparation
Preheat your oven to 350º.
Wisk the egg white and water together in a small bowl and set aside.
On a floured work surface, roll each biscuit into a six-inch round.
Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning.
Fold the exposed half of each round over the filling and pinch and roll to seal the edge.
Arrange the pockets on a sheet pan leaving about an inch between each.
Cut a one-inch slash in the top of each pocket.
Brush the top and seams of each pocket with the egg wash and sprinkle with a little chili powder.
Bake until golden brown (about 20 minutes).
Serve with barbecue sauce for dipping.
Enjoy!
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