 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
Sort of a homemade BBQ Chicken Hot Pocket. You can also do this with beef. I cook these in large muffin pans. Ingredients:
18 ounces barbecue sauce, bottled |
1 lb boneless chicken breast, fillets |
16 ounces bread dough, i also use pre-made empanada discs |
1 onion, chopped |
1 small green pepper, chopped |
1/4 cup dill pickles |
1 egg, beaten for egg wash |
Directions:
1. Place chicken in baking dish, fill with enough water to cover chicken.
2. Bake at 425F for 35 minutes.
3. Drain water.
4. Let chicken cool 5 minutes.
5. Using two forks, shred chicken.
6. Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
7. Remove chicken from oven.
8. Stir in pickles.
9. Roll dough out thin into 8 inch discs.
10. Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
11. Fill the dough cup with the chicken gravy mixture.
12. Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to glue the dumpling closed.
13. Repeat until out of chicken mixture.
14. Lower oven to 350°F
15. Bake for 10-12 minutes.
16. Let sit for 10 minutes.
|
|