Ez Pockets Pocket Burgers Recipes

CHEESEBURGER POCKETS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

PITA POCKET BURGER

Steps:

• 1. Form patties as you normally would, cut off 1/3 of the top part of patty.
• 2. Slice onions and mushrooms. Grill in a grilling basket or on a flat slotted grilling pan. Toast pita pockets on grill.
• 3. Grill burgers as you normally would to your preference of doneness. Just as they are done, place grated cheese on top and close grill. Allow about two minutes for cheese to melt. We grill these over hickory wood, soooo good.
• 4. Add mushrooms and onions on top and place patties with cheese in your pita pocket.

EZ POCKETS POCKET BURGERS

Steps:

• Preheat the oven to 375 degrees.
• Prepare the EZ Pockets 12 pocket pan by placing one sheet of dough over the pan, gently shaping the dough into the pockets. Have your 2nd sheet of dough waiting& ready oto the side.
• In a frying pan, mix the beef, & sauce together. Season with sea salt & pepper, if you'd like. Cook the beef for 15 minutes or until browned. Drain the excess liquid & toss in the cheeses.
• Spoon the filling into each pocket & take the remaining dough & lay over the pan, matching the edges of the bottome sheet. Seal the edges with the roller provided or a seal roller & remove the excess dough.
• Pop the prepared pockets into the oven at 375 degrees for 15-20 minutes or until the dough is a beautiful golden brown. Remove & let cool for about 5-10 minutes & enjoy!

MINI GOLDEN BEEF POCKETS

Steps:

• For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
• Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
• For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
• Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.

VEGGIE BURGER POCKETS

Steps:

• Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice. Meanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste. Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.
• Per Serving (does not include pickles): Calories: 426; Total Fat: 14 grams; Saturated Fat: 4 grams; Protein: 26 grams; Total carbohydrates: 51 grams; Sugar: 5 grams; Fiber: 9 grams; Cholesterol: 118 milligrams; Sodium: 1074 milligrams

CHEESEBURGER PITAS

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. , Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon mixture into pita pockets.

E-Z PIZZA POCKETS!!

Steps:

• Preheat oven to 375.
• Unroll refrigerated crust onto greased cookie sheet.
• (do not let unopened dough sit on the counter too long before you use it or it will become too sticky to work with! Keep in in the fridge while you prep everything else then open and unroll.) Pull and press the dough into an even rectangle,careful not to pull it too thin or rip it.
• Spread your sauce long ways across the center of the dough leaving approx 1 1/2inches on each end and 3 or four inches on each side Layer cheese first, then meat/veggies, continue layering.
• Fill as much as you like but keep in mind, the edges will need to fold up over your fillings!
• The thinner the dough has to be streached the SHORTER your cook time will be or it will burn!
• Once your toppings are in fold the long sides of the dough over the topping one at a time like a letter allowing a small amount to overlap.
• Use a fork to press the short ends closed and seal the Pocket.
• If you do not you will have cheese EVERYWHERE!
• I like to sprinkle the top with italian seasoning and parmesan and a little garlic salt before it put it in to bake.
• Bake for 15-to 20 minutes depending on the amount of your toppings.
• Slice into strips and enjoy!