Pulled Pork Hot Pockets
Looking for the best way (well, one of the best ways) to use leftover BBQ pulled pork? Make hot pockets! They’re crazy easy.
Servings 4 servings
Calories 130kcal
Equipment
Ingredients
- 1 tube Pillsbury Crusty French bread dough
- 1 cup pulled pork leftover, divided
- ¼ cup red onion finely chopped, divided
- cheese shredded, divided, optional
- 1 egg
- water
Instructions
- Preheat oven to 425 F.
- Spray a baking sheet with non-stick spray.
- Lightly flour a flat surface.
- Divide the dough into 4 equally sized pieces and roll out into 6" x 8" rectangles.
- Divide the pork, onion and cheese between each piece of dough, placing the ingredients in the center.
- Fold the 2 shorter sides of the dough over the filling, stretching to cover.
- Fold the 2 long sides over like a burrito and pinch the edges to seal.
- Place the pockets seam-side down on the baking sheet.
- Beat the egg and 1 tablespoon warm water in a small bowl or glass.
- Brush the pockets with the egg wash.
- Bake until golden brown, about 15 minutes.
Notes
You can freeze these and reheat later.
Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 370mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg