Description
These ooey-gooey jalapeno pork roast pockets are stuffed with tender, flavorful pork and topped with a crunchy Parmesan crust. Perfect for a street food treat!
Ingredients
2 pounds pork roast
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 jalapenos, diced (remove seeds for less heat)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar or Monterey Jack)
1 package refrigerated pizza dough
1/2 cup grated Parmesan cheese
1 egg, beaten
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large pan, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until fragrant.
3. Add the pork roast to the pan and brown on all sides. Season with cumin, smoked paprika, salt, and pepper.
4. Add the diced jalapenos and stir well. Cook until the pork is fully cooked through (about 20-25 minutes).
5. Remove the pork from the heat and shred it with two forks.
6. Roll out the pizza dough on a floured surface, then cut it into squares (about 4×4 inches).
7. Place a spoonful of the shredded pork mixture in the center of each square and top with shredded cheese.
8. Fold the dough over to form a pocket, sealing the edges with the beaten egg.
9. Place the pockets on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg and sprinkle with grated Parmesan cheese.
10. Bake in the preheated oven for 15-20 minutes or until golden brown.
11. Let cool for a few minutes before serving. Enjoy!
Notes
These pockets can be made ahead of time and frozen. Just bake them directly from the freezer, adding a few extra minutes to the baking time.
Feel free to add more toppings or spices to the pork mixture according to your taste.
Nutrition
- Serving Size: 1 pocket
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
Keywords: pork, jalapeno, street food, pockets, easy meal