SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, ground beef, russet potato, tomato, taco seasoning, water, shredded mexican cheese blend, grated parmesan cheese, mozzarella cheese, shredded provolone cheese, ricotta cheese, italian seasoning, salt, shredded cheddar cheese, eggs, bacon, pizza sauce, shredded mozzarella cheese, pepperoni, egg
Provided by Chris Salicrup
Categories Lunch
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
- Preheat oven to 375˚F (190˚C).
- In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
- Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you're ready to start assembling.
- To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
- Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about ⅛ of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
- Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
- Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
- Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
- Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
- Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
- Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 59 grams, Fat 65 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
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Jerome Maleek
[email protected]These pockets are the perfect way to use up leftover puff pastry dough. I always have a few sheets of puff pastry dough in my freezer and these pockets are a great way to use them up.
Msv SAGOR VAI7588
[email protected]I've been making these pockets for years and they're always a favorite. They're so easy to make and they always turn out delicious.
Cora Waight
[email protected]These pockets are always a hit at potlucks and parties. I always make a double batch because they go so fast.
Nasibu Mallya
[email protected]I love how these pockets can be customized to fit any occasion. For a special party, I might fill them with something fancy like lobster or crab. For a casual get-together, I might fill them with something simple like cheese and vegetables.
Musharif Jam
[email protected]These pockets are a great way to get kids involved in the kitchen. They can help you measure the ingredients, fill the pockets, and even decorate them.
Mirza Qurbani
[email protected]I've made these pockets gluten-free by using gluten-free puff pastry dough. They turned out just as delicious as the regular version.
Paul Chhetri
[email protected]These puff pastry pockets are a great way to use up leftover vegetables. I often add whatever I have on hand, like spinach, mushrooms, or zucchini.
Sherrelle Leckie
[email protected]I love that these pockets can be made ahead of time. I often make a batch on the weekend and then freeze them. When I'm ready to serve them, I just pop them in the oven.
Fancyistaken
[email protected]These pockets are the perfect appetizer or snack. They're easy to make and always a crowd-pleaser.
Umer Shehzad
[email protected]I made these pockets for a party and they were a huge success. They were so easy to make and everyone loved them. I will definitely be making them again.
Jb Jb
[email protected]These puff pastry pockets are so versatile. You can fill them with anything you like. I've made them with savory fillings, like cheese and vegetables, and sweet fillings, like fruit and jam.
Tortell
[email protected]The recipe was easy to follow and the pockets turned out great! I used a variety of fillings, including cheese, spinach, and mushrooms. Everyone loved them!
Prince Jude
[email protected]I loved how easy these were to make. I was able to get them on the table in under 30 minutes. They were a big hit with my family and friends.
Melanie Adams
[email protected]These puff pastry pockets were a hit! The filling was flavorful and the pastry was perfectly golden brown. I will definitely be making these again.