December 24, 2010

Spinach Pockets

SPINACH POCKETS

2 cans of Pillsbury Grands Bisquits
2 10 oz. pkgs frozen spinach, cooked and squeezed dry
1 pkg shredded monterey jack cheese
Roasted Sweet Pepper Pesto ( I use Turtledove Company )
1 egg for egg wash
shredded parmesean cheese for the tops

cook the spinach, squeeze dry and place in a bowl
add some of the cheese, not the entire package
flatten the biscuits on a floured board
add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach
fold over and using a fork, sealing around the edges

place on a parchment paper lined baking sheet and
continue until all the biscuits are made.

Once all the spinach pockets are made
beat 1 egg in a bowl with a little bit of water
brush the tops of each spinach pocket
add some parmesean cheese to each
cook the pockets according to the package directions on the biscuit package making sure you watch them so they don't burn.

You can make these ahead of time and place in the frig and cook later.
This recipe makes 16 pockets.

Enjoy!


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