BBQ Pockets with Cornmeal Pizza Dough

Yesterday we made Cornmeal Pizza Crust so tonight we are doing a leftover-makeover with our BBQ Pork from Saturday night and pairing it with our Cornmeal Pizza Crust dough to make BBQ pockets. Hot Pockets are one of those things that we haven't had in years due to the quality of ingredients. I've made a few fails when trying to replicate the hand held pocket because I've over filled the dough or used a bread dough that didn't quite hold up. These were a hit! Even the toddler got in on the fun and helped out.

BBQ Pockets:
1/2 of Cornmeal Pizza Dough Recipe
About 2 Cups of leftover BBQ







If dough was made in advance, let dough come to room temperature (about an hour). Roll dough out into a large rectangle about a 1/4 inch thick.

Cut rectangle into four equal portions, trimming if necessary to get clean-ish rectangles. 

Place about a half a cup of BBQ at one end of each rectangle leaving a half inch border.

Place a little water in a small bowl and dip fingers into water and run your finger around the edge of the dough where the filling is.
You don't want to wet the entire edge or it won't stick together well.














 Fold dough over filling and pinch edges to create a seal.

Place pockets on a cookie sheet lined with a SILPAT or parchment paper. Cut a couple of small slits in each one. Cover with a towel and let rise about 25 minutes while you let oven preheat to 400 degrees. Bake 15-20 minutes until browned.