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FOOTBALL PORK POCKETS




Source of Recipe


rc-Mand


List of Ingredients






1/4 cup firm butter or margarine
4 cups buttermilk biscuit and baking mix
1/2 teaspoon garlic powder
1 cup milk
2 cups shredded Monterey Jack or cheddar cheese (divided)
3 or 4 boneless pork chops (about 1 pound) cut into small cubes
1 1/3 cups prepared chipotle chili-style salsa or other salsa (divided)







Recipe



In a large bowl, using a pastry blender or two knives, cut butter into biscuit mix and garlic powder to form coarse crumbs. Stir in milk and 1 cup of the cheese to form a stiff dough. Turn out onto surface dusted with additional biscuit and baking mix; knead 10 to 12 times. Cover; let rest 5 minutes.

Meanwhile, in nonstick skillet over medium-high heat, cook and stir pork cubes until cooked through and no longer pink. Add 2/3 cup of the salsa; stir to combine. Remove from heat and set aside.

Divide dough in half. Roll out 1/2- to 1/4-inch thickness. Using a 3-inch football-shaped cookie cutter, cut into 16 biscuits. Place on baking sheet coated with cooking spray. Spoon pork mixture onto biscuits, placing 3 or 4 pork cubes on the center of each biscuit. Sprinkle each with cheese. Set aside.

Roll out and cut remaining dough as directed above. Place biscuits over cheese and pork mixture; pinch edges together to seal. Prick tops several times with fork to resemble laces on a football. Bake at 375 degrees for 15 to 18 minutes or until golden brown. Serve with remaining salsa.