Spicy Chorizo Pockets (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil, plus more for brushing |
2 links fresh chorizo (about 6 ounces), casings removed |
1/2 teaspoon ground cumin |
1/4 cup fresh corn kernels, or frozen corn, thawed |
2 tablespoons chopped pickled jalapenos |
3/4 cup grated monterey jack cheese (about 2 ounces) |
2 scallions, chopped |
all-purpose flour, for dusting |
1 11 -ounce tube refrigerated french bread dough |
1 large egg |
Directions:
1. 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.
2. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
3. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
4. Photograph by Andrew Purcell
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