Meat Pillows Recipes

CHICKEN PILLOWS

Steps:

• Mix chicken, softened butter and cream cheese together.
• Place by heaping spoons full in the middle of the crescent roll and roll up.
• Roll crescent roll in melted butter and then in bread crumbs.
• Place on cookie sheet and bake at 350 degrees until brown, about 10-15 minutes.
• Serve with mashed potatoes and chicken gravy.

MOZZARELLA PILLOWS

Steps:

• Special equipment: scalloped ravioli cutter
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
• Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
• To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

HOMEMADE ITALIAN RAVIOLI WITH MEAT & CHEESE FILLING

Steps:

• Fry the meat in olive oil until well browned. Drain the meat on paper towels
• When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.
• Put the filling into the food processor bowl and pulse several times until the mixture is fine.
• Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen.
• Using the metal blade pulse the flour and salt together.
• Lightly stir the eggs and olive oil in a measuring cup.
• With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it.
• Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.
• After 30 minutes you can make the dough into your preferred shape. This is a single batch --you'll need to double the dough to use up all of the filling.
• Sift flour and salt into a mixing bowl.
• Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.
• Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.
• Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.
• Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.
• Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.
• Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.

MEAT PILLOWS

Steps:

• Mix cream cheese, olives, and garlic powder in a bowl. Spoon 1 tablespoon cream cheese mixture into the middle of each beef slice; fold beef slice over filling to create a pillow. Secure the edges with a dot of cream cheese mixture.