- Food: Disco Pockets
- Ingredients: leftover beef stew, Grands Biscuits, cheddar cheese
- Prep time: 10 minutes
- Cook time: 15 – 20 minutes
Raise your hand if you remember the Hot Pockets jingle from the mid 90’s… I really hope everyone reading this literally just raised their hand into the air – that is how amazing the Hot Pockets jingle is. In case you are having a hard time remembering, or you just want a reminder as to the awesomeness of the pocket, check out this wonderful commercial.
If I had the ability to predict the future, I would say that some Sunday meal this coming spring will be a homemade Hot Pocket extravaganza. However, I cannot predict the future, so I will not say that. What I can say is that Hot Pockets are amazing, especially when they are homemade.
Now, you may be thinking to yourself, “why do I care about your love (obsession) with Hot Pockets–this post is supposed to be about leftover beef stew!” Well, dear reader, Kelly and I outdid ourselves with the creative leftovers post this week. We turned our beef stew into the filling of a homemade Hot Pocket. It was our lazy version of an attempt to make a beef pot pie!
Making homemade Hot Pockets is simple.
Step 1: Open the biscuit sleeve. This is actually the trickiest part of the entire process, as biscuit sleeves are normally boobie-trapped in order to cause maximum startle when they finally pop. This is generally a two person job.
Step 2: Flatten biscuits on a cookie sheet and top with desired filling. In this case, our leftover stew and a little cheddar cheese (because you cannot call something a Hot Pocket if it does not have cheese – this is an actual law).
Step 3: Fold flattened biscuit in half and crease edges with a fork.
Step 4: Follow the baking directions on the Grands Biscuits sleeve. In approximately 15 to 20 minutes you have…
…Disco Pockets! (Please stay tuned, Kelly and I may have to turn this into a jingle when we are bored this weekend)