I needed something quick and easy for dinner the other night, so after browsing through what I had on had, I put these little pie pockets of perfectly palatable pork together.
It was a good decision. At least Captain Cavedweller seemed to think so as he scarfed down his third one.
The come together in a hurry, are fast to make and use pretty simple ingredients.
You can make these “hungry man” size or even bite-sized for appetizers.
Here’s the easy-as-pie instructions:
Ingredients
Start by browning a pound of ground beef and a pound of ground pork (I used regular mild, but you could go for whatever flavor floats your boat).
Once the meat is brown, drain well then mix with cream of mushroom soup and grated cheese.
If you are using crescent rolls, you can pinch two together to make a rectangle. You can also use one triangle per pie to keep the size smaller.
Spoon filling onto the dough, then start folding dough around it.
Continue folding dough until you have a nice little “pocket.” Pinch edges to seal.
Bake at 350 about 12 minutes, until golden brown.
Remove from oven, plate and devour! Can be served with a side of ranch or barbecue sauce if you so desire.
Porky Pie Pockets
1 pound ground beef
1 pound ground pork
1 tsp. onion flakes
1 tsp. all-purpose seasoning
1/2 tsp. salt
2 tubes of crescent rolls (8 regular size)
1 small can cream of mushroom soup
2/3 cup shredded cheddar or colby-jack cheese
Preheat oven to 350 degrees.
Brown meat with onions, seasoning and spices.
Drain well.
Mix with cheese and soup.
Roll out crescent dough. Pinch triangles together to form rectangles for pockets or use individual triangles if you want smaller-serving sizes.
Spoon filling onto dough. Fold dough around filling and pinch edges to seal.
Place on greased baking tray (or if you are a lazy slug like me, I lined mine with foil and then sprayed it with Pam) and bake about 12 minutes or until dough is golden brown.
Serve immediately. You may need to hide one or two if you have a meat-eater in your house like I do!
Savvy Entertaining 