Second post in a week! I'm on a roll! Let's see how long I can keep this going!
Lately I've been trying to come up with healthy and inexpensive items to make for Tommy so he can grab a snack if I'm going to be home late or if he's going out fishing. If I don't have easy things around, he just doesn't eat until I get home, and we can't have that!
We have been loving Hot Pockets as quick lunches or for dinner on a lazy night. One of our favorites is the barbecue pork. For some reason trying these Hot Pockets gave me the idea to make my own! This recipe is super easy and makes about 6 Hot Pockets.
***Since making these, Tommy has tried one and I have decided that these would be best when they are first made. When heated up in the microwave after being frozen, the dough was chewy and not so pleasant.***
What you need:
- 3 Boiled Chicken Breasts
- Pre-Made Pizza Crust
- Garlic
- Butter
- Barbecue Sauce
Preheat your oven to the temperature required by your pizza dough. Mine called for 425 degrees. While the oven is preheating, begin boiling your chicken. To do this, put your chicken breast in a pot with just enough water to cover them. Once your water starts boiling, set a timer for 12 minutes. It may take a little longer for the chicken to cook all the way through, depending on how thick it is.
Once your chicken is done boiling, remove it from the pot and place it on a cutting board. Then you will want to shred it using two forks. If the chicken is cooled down you can also use your hands, which I do a lot of the time as it is a bit quicker.
Once your chicken is shredded, place it in a bowl and coat it with barbecue sauce. Make sure to put a TON of barbecue sauce, as when Tommy tried mine, he said there was literally no flavor.
You win some, you lose some.
Next you will want to roll out your dough. I rolled mine pretty thin, as I wanted to make sure that it would bake all the way through.
This step is optional, but I made a homemade garlic butter to put on top. I simply melted some butter with a little bit of minced garlic.
Cut your dough into long strips. I apparently forgot to take a picture of this part, but you get the idea.
Once your strips are cut, cover half of the dough with the chicken. Add extra barbecue sauce as desired.
Now fold your dough in half and seal the edges.
Transfer your hot pocket to a baking tray and coat with your garlic butter.
Bake them at 425 degrees for 15-20 minutes (just wait for them to get golden brown)
Though my freezer idea didn't quite work, I think these would be a great party snack!
Let me know what you think!
Recreations? #countryclassdiy
No comments:
Post a Comment