Wednesday, October 3, 2012

Davy Crockett Pockets

Yum
"I saw this recipe on Food Network many years ago.  It was being featured as a recipe that was created for and had won a beef cooking contest.  I can't remember the gentleman's name who created the recipe to give him credit for it, but we love it and make it often.  So to whoever you are, thanks for sharing this wonderful recipe!  It has definitely become a 'winner' in our house and I'm sure it will be one in your home also!" 
1 pound ground beef
1 medium sized onion, chopped
salt and pepper, to taste
2-(8 count) tubes of refrigerated crescent dinner rolls (We use Pillsbury brand.)
2-(7 ounce) cans whole green chilies (We use Ortega brand.)
1-(8 ounce) package or 2 cups of shredded cheddar cheese
chopped tomatoes
chopped green onions
sour cream
hot sauce or salsa
 
In a skillet, brown ground beef with onion.  Season with desired amount of salt and pepper.  To make the bottom layer of the pockets, open 1 can of crescent rolls.  Separate crescent rolls into 4 rectangles (2 crescent triangles each) by sealing perforations in between the crescent triangles with your fingers.  Lay crescent roll rectangles on a non-stick baking sheet.  Open both cans of green chilies and drain.  (There will be a total of 8 whole chilies.)  Slice each green chile open.  Lay 2 chilies on each crescent rectangle.  Divide ground beef  and onion mixture equally and place on top of chilies.  Sprinkle about 1/4 cup of cheddar cheese on top of ground beef.  Open 2nd can of crescent rolls and form into 4 more rectangles to make the top layer of the pockets.  Place these rectangles on top of the cheddar cheese.  Using your fingers, press the top and bottom crescent roll layers together to seal pockets.  Bake at 375 degrees for 12-15 minutes.  Remove from the oven and top with remaining cheddar cheese, chopped tomatoes, chopped green onions, dollops of sour cream and hot sauce or salsa.  ENJOY!  Makes 4 Davy Crockett Pockets.

Check out this recipe on the Gooseberry Patch Recipe Roundup .  It was featured as part of the Beefy Roundup. 

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