1/4 cup fresh corn kernels, or frozen corn, thawed
2 tbsp chopped pickled jalapenos
3/4 cup grated monterey jack cheese (about 2 oz)
2 scallions, chopped
All-purpose flour, for dusting
1 11-oz tube refrigerated French bread dough
1 large egg
Instructions
Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.
Preheat the oven to 425 and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tbsp water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Originally Submitted
9/15/2011
0 Out of 5 from
0 reviews
You can add this Spicy Chorizo Pockets recipe to your own private DesktopCookbook.