Round 2 - Cowboy Pockets

Name: Round 2 - Cowboy Pockets
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters apple juice; 118 milliliters chili sauce; 1 egg, lightly beaten with 1 tablespoon water; 2 Tbsps reserved marinade from Garlic, Lemon, and Herb Rubbed Legs; 2 teaspoons minced garlic; 1 Tbsp grill seasoning; 1 Tbsp coarsely ground black pepper; 59 milliliters light brown sugar; 1 smalls onion, chopped; 454 grams refrigerator pizza dough, room temperature; 5 ribs end pork chops, about 1 1/2 pounds; 1 teaspoon red pepper flakes; 59 milliliters salt; 118 milliliters shredded Cheddar

You can never have too many main course recipes, so give Round 2 - Cowboy Pockets a try. This recipe serves 4. One portion of this dish contains approximately 16g of protein, 10g of fat, and a total of 520 calories. A mixture of refrigerator pizza dough, reserved marinade from garlic, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert. From preparation to the plate, this recipe takes about 27 minutes.

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Oven

In a medium bowl, combine pork, onion, garlic, chili sauce, and cheese.

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Chili Sauce

Cheese

Garlic

Onion

Pork

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Bowl

Mix together and set aside.

Divide the pizza dough into 4 pieces.

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Pizza Dough

Roll each piece into a round about 4 to 5 inches in diameter on a lightly floured surface. Divide filling mixture among the dough rounds.

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Dough

Roll

Brush perimeter of dough with egg wash and fold in half. Fold the edges up to seal and transfer to prepared baking sheet.

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Dough

Egg

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Baking Sheet

Cut a small vent in each pocket and brush with egg wash.

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Egg

Bake in preheated oven for about 15 minutes or until golden brown.

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Oven

Preheat grill or grill pan over medium heat.

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Grill Pan

Grill

Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.

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Dough

Roll

Place the dough onto an oiled grilled grate.

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Dough

Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.

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Marinade

Bread

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Grill

Remove bread from the grill to a cutting board, cut into pieces and serve warm.

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Bread

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Cutting Board

Grill

In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar.

Ingredients you will need

Red Pepper Flakes