If you’re looking for a way to use leftover brisket, then look no further. Filled with leftover brisket and sharp cheddar, these Brisket and Cheddar pockets make a great snack or appetizer.
This recipe combines juicy brisket and sharp cheddar to make a savory snack or appetizer that can be served for any occasion.
Ingredients For Brisket Cheddar Pockets
Making these pockets is easy with just a few simple ingredients.
- Pizza dough.
- Leftover cooked brisket.
- Sharp cheddar.
- Melted butter.
- Garlic.
- Italian seasoning.
Notes About The Ingredients
To make this recipe, premade refrigerated pizza dough can be used, or make your own using our homemade pizza dough recipe.
Instead of Italian seasoning on top of the buns, we sometimes top them with sesame seeds or poppy seeds. Grated parmesan also makes a good topping for the buns.
Sharp cheddar is what we use, but other types of cheese can be used. We have used gouda, mozzarella, and provolone, all with great results.
Additions For Brisket Pockets
Sometimes when we make these, we add a little extra flavor to the filling with these additions:
- BBQ sauce. Add a couple of tablespoons to the meat before filling the pockets.
- Onion marmalade.
- Bacon jam.
- Sauteed mushrooms and peppers.
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Tips For Making Brisket and Cheddar Pockets
We usually freeze leftover brisket to use later and that is what we use in this recipe. We thaw it and if it is dry from freezing, we add some of our homemade BBQ sauce after chopping the meat.
These pockets are easy to make and can be made in different sizes depending on how you are serving them.
For appetizers, we make these almost bite-sized. This way can yield approximately 24 small-sized pockets that are great for a crowd.
When making these for dinner, we divide the dough into 6-8 dough balls for filling.
Serving Brisket Cheddar Pockets
The best way to serve these pockets is when they are hot.
Serve with a side of BBQ sauce for dipping the pockets in.
What To Do With Leftovers
If you have leftovers, they make a great lunch. Wrap them in plastic wrap or foil and store them in the fridge until ready to eat.
These can also be wrapped and frozen for up to two months. Reheat from frozen in the oven at 350ºF until heated through.
Reheat these brisket pockets in the microwave or air fryer until heated through.
Brisket and Cheddar Pockets
Ingredients
- 2 pounds pizza dough
- 2-3 cups chopped leftover cooked brisket
- 2 cups sharp cheddar, shredded
- ⅓ cup butter
- 1 garlic clove, minced
- 2 Tbsp Italian seasoning
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment or silicone mat.
- Divide dough into 8 even dough balls.
- Flatten dough balls and evenly place chopped brisket in centre, then evenly top with shredded cheese.
- Bring edges together and seal the dough, creating a ball.
- Place seam side down on prepared pan.
- Melt butter in a saucepan over medium-low heat and add the garlic, stirring.
- Brush dough with the melted butter and sprinkle Italian seasoning over the top.
- Bake for 15-20 minutes, until tops are golden and the inside are cooked through.
- Allow to cool slightly before serving.
This was so good. It’s a great alternative to leftover brisket sandwiches. Making more this weekend for the Super Bowl!
Glad you liked it
These made the perfect lunch. We used the leftover brisket from Father’s Day to make these for the kids and they loved them!