November 30, 2011



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 or chipotle seasoning or dill
flour for the board

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, I use a rolling pin and roll out to a 4 inch round
add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach or you can mix the sauce into the spinach/cheese mixture before placing in the middle of the biscuit
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 or you can brush with olive oil
brush the tops of each spinach pocket
add some parmesean cheese to each or sprinkle with Mrs. Dash Southwest Chipotle seasoning or dill on the tops.
cook the pockets according to the package directions on the biscuits 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.

I cook for 15 minutes @350 degrees checking on them after 15 min.
This recipe can be just can't halve the egg

* the brand of pesto is not always in my store( I think its discontinued)  you can you any type of sauce here really.

also you can change the inside by using chopped broccoli.

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