Before I embarked on the gluten-free diet, one of my husband’s favorite meals was something we called stuffed crescent rolls. I used packaged crescent roll dough with two triangles together to make a rectangle. I put filling on one side of the rectangle, folded it over and sealed it to make a “hot pocket.” I thought they were good, but my husband absolutely loved them. It was the only meal he ever mentioned missing. At first he missed it a lot, but over time we kind of forgot about it.
Then, recently, I started using the pastry dough recipe I posted last week, and I had the idea to use it for that old favorite of his. I knew it wouldn’t be exactly the same, but it has been so long neither of us would remember it exactly anyway (certainly the kids wouldn’t).
The dough recipe worked fabulously! Unfortunately, I forgot to put salt in the recipe that time, and my husband likes his salt. There was, of course, some salt in the filling, but that’s not quite the same. He liked it though, and the kids loved it! I’ll be making these again and trying different fillings. This filling is the one I used years ago, but I’ve also made some with pizza sauce and pizza toppings.
I cut the dough into rectangles for this recipe because that’s the shape the old recipe used. However, with the pizza pockets I used a circular shape which gives it a calzone look. Either way works. Using a bowl to cut circles gave the pockets a uniform look, whereas the rectangles ended up being different sizes. With circles, you have extra pieces to keep picking up and reusing, so do whichever appeals to you.
- 1 recipe gluten-free workable pastry dough
- 1 pound ground beef
- 6 ounces tomato paste
- ¼ cup water
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ⅛ teaspoon pepper
- cheddar cheese, shredded
- Prepare the pastry dough according to directions.
- Brown and drain the ground beef.
- Add the tomato paste, water, sugar, oregano, salt, and pepper, and mix well.
- Roll the dough and cut into rectangles about 4 inches by 7 inches or circles about 7 – 7½ inches in diameter.
- Place filling on one half of the cut dough. Top with a little cheese.
- Fold the dough over and press the edges together. Place on a cookie sheet. Sprinkle with a little more cheese if desired.
- Bake at 350 degrees 15 – 20 minutes. Enjoy!
You will find more Simply Hot Recipes at The Crazy Kitchen.