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Recipe: Football Pork Pockets
Similar Categories: Football, Pork, Pockets
4 cups baking mix (Bisquick)
1/2 tsp garlic powder
1/4 cup (1/2 stick) cold butter or margarine
1 cup milk
8 oz (2 cups) shredded Monterey Jack or Cheddar cheese (divided)
3 or 4 boneless pork chops (about 1 lb.), cut into small cubes
1-1/3 cups prepared chipotle chile salsa or other salsa (divided)
In a lrge bowl, combine baking mix with garlic powder. Using pastry
blender, cut in butter to form coarse crumbs. Stir in milk and 1 cup of the
cheese to form stiff dough. Turn out onto surface dusted with additional
baking mix; knead 10 to 12 times. Cove; let rest 5 minutes. Meanwhile, in
medium nonstick skillet over medium-high heat, cook pork cubes stirring
frequently until cooked through and no longer pink. Add 2/3 cup of the
salsa; stir to combine. Remove from heat; set aside. Divide dough in half.
Roll out one portion to 1/2-inch thickness. Using 3-inch football-shaped or
round cookie cutter, cut out 16 biscuits. Place on baking sheet coated with
nonstick cooking spray. Spoon pork m ixture onto biscuits, placing 3 or 4
pork cubes in center of each biscuit. Sprinkle each with remaining cheese;
set aside. Roll out and cut remaining dough as directed above. Place
biscuits over cheese and pork mixture; pinch edges together to seal. Pierce
tops several times with fork to resemble laces on football. Bake in 375*
oven to 15 to 18 minutes or until golden brown. Serve with remaining salsa.
Makes 8 servings. TIP: Substitute boneless, skinless chicken breasts for
pork chops, if desired.
1/2 tsp garlic powder
1/4 cup (1/2 stick) cold butter or margarine
1 cup milk
8 oz (2 cups) shredded Monterey Jack or Cheddar cheese (divided)
3 or 4 boneless pork chops (about 1 lb.), cut into small cubes
1-1/3 cups prepared chipotle chile salsa or other salsa (divided)
In a lrge bowl, combine baking mix with garlic powder. Using pastry
blender, cut in butter to form coarse crumbs. Stir in milk and 1 cup of the
cheese to form stiff dough. Turn out onto surface dusted with additional
baking mix; knead 10 to 12 times. Cove; let rest 5 minutes. Meanwhile, in
medium nonstick skillet over medium-high heat, cook pork cubes stirring
frequently until cooked through and no longer pink. Add 2/3 cup of the
salsa; stir to combine. Remove from heat; set aside. Divide dough in half.
Roll out one portion to 1/2-inch thickness. Using 3-inch football-shaped or
round cookie cutter, cut out 16 biscuits. Place on baking sheet coated with
nonstick cooking spray. Spoon pork m ixture onto biscuits, placing 3 or 4
pork cubes in center of each biscuit. Sprinkle each with remaining cheese;
set aside. Roll out and cut remaining dough as directed above. Place
biscuits over cheese and pork mixture; pinch edges together to seal. Pierce
tops several times with fork to resemble laces on football. Bake in 375*
oven to 15 to 18 minutes or until golden brown. Serve with remaining salsa.
Makes 8 servings. TIP: Substitute boneless, skinless chicken breasts for
pork chops, if desired.
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