My aunt and cousin had the great idea of using crescent roll dough to make little pockets, “hot pockets” if you will. They put some pulled pork in the middle, sealed them up, and baked them. I had to try it and I’m glad I did. The only thing I added was a little cheddar cheese in the middle, because everything is better with a little cheese. 🙂 The hot pockets brand definitely makes money off me and my husband, but now I can make my own and they taste just as good, if not better. What makes it really simple is if you use the seamless crescent dough that Pillsbury now has available. It is the crescent dough without the perforations for the crescents, so you don’t have to worry about pinching those parts together. Genius! I will definitely be trying more combinations of these little pockets, so look forward to some more pocket posts. They are so delicious and portable too. You will love the ease of them as well as the deliciousness. Make the first bite count!
Total Time: 6-8 hours (including crock pot time for pork)
Servings: 4 (2 pockets per person)
1 pound pork tenderloin
1 cup BBQ sauce (I like Sweet Baby Ray’s)
1/2 cup chicken broth
1 Tablespoon apple cider vinegar
2 cans Pillsbury crescent dough (I bought the seamless)
1/2 cup shredded cheddar cheese
1 egg, beaten
1. Place pork tenderloin in the crock pot. Combine BBQ sauce, chicken broth, and apple cider vinegar in a small bowl and stir. Pour over pork. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until meat easily pulls apart with a fork.
2. When pork is done cooking, remove any fat and shred using two forks. Stir to coat shredded meat in sauce.
3. Preheat oven to 375 degrees. Unroll each can of dough. If using crescent dough, pinch together seams. Otherwise, you simply roll the dough out and cut each one into four sections. You should have 8 total pieces.
4. Place a piece of parchment paper onto a large rimmed baking sheet. Place 8 pieces of dough onto lined baking sheet. You can hang one end of the dough over the edge if there is not enough room, as they will simply get folded over anyway.
5. Place about 2 heaping Tablespoons of pulled pork onto one end of each piece of dough. Top with 1 Tablespoon of cheddar cheese. Fold over the other half to cover the filling. Line up the edges and use a fork to crimp and seal the edges.
6. Brush each pocket with the beaten egg to give it a nice golden color. Bake for 12 minutes or until golden brown. Serve hot.