Brisket and Cheddar Pockets
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.
Servings: 8 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.