#toppertv

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[essentialeatstv]

Indian Samosa Pockets

A recipe from Helen Herrick of Topper Radio:

"Traditional samosas are made with filo dough, but as a quick and cheap alternative, I will be making my samosas with Pillsbury crescent dough.

For the filling you will need: 2 boiled potatoes, crumble 1/4 cup boiled peas 1/4 tsp grated ginger 1 tsp red chilli pwd 1/2 tsp coriander pwd pinch cumin pwd dash of lemon juice pinch of garam masala chopped coriander leaves salt to taste

When your potatoes are fully cooked and crumbled up, you will start by heating some olive oil in a skillet. Once it's hot, brown your spices in the skillet, and add a splash of water to ensure that they won't burn. When the smell consumes your entire kitchen, you can add your potatoes and stir well. Add your peas and cook over medium heat for 3-4 minutes. 

Remove from the heat and add the lemon juice and salt, to taste. Now that your stuffing is complete its time to stuff your pockets!

Simply use two triangles to create your pocket. You can lay one out, spoon on a couple heaps of filling, lay the second triangle over the top and pinch the sides of the dough together. 

Once you have distributed all of your samosa stuffing and closed your pockets, drizzle a little bit of oil over the pockets and bake at 375 for about 10minutes or until golden brown."

[essentialeatstv]

Italian Calzone Pockets

A recipe from Nikky Kunkle:

"You can use just about anything that goes on a pizza in these pockets! For mine, I decided to stick with traditional Italian options.

Other than the Pillsbury dough you will need: Pepperoni (prepackaged and sliced to save money is fine) Mozzarella cheese Parmesan cheeses Basil Olive oil Bell peppers (red, yellow, and/or orange) Cherry tomatoes Salt and pepper

I heated a bit of olive oil in a skillet and fried up my peppers. Next I added turkey pepperoni slices. Although they were already fully cooked, I wanted to crisp them up for my pocket. Last I added in the cherry tomato halves, and sauteed just for a couple minutes. 

Once that was done I seasoned with salt and pepper, then julianned the basil and added it to the mix. As with all the other pockets, I used two triangles to create one pocket. Within the pockets, I layered thick sliced of mozzarella cheese on the bottom and them my veggie and pepperoni mixture on top. I topped that with another triangle and pinched together the sides.

Repeat until all of your mixture is gone.

Before baking them in the over at 375 for 10 minutes, I like to garnish the pockets with some fresh Parmesan cheese - because it's delicious! "

[essentialeatstv]

Greek Pita Pockets

A recipe from Demi: "I made Greek Pita Pockets! Greeks love to use Lamb in their recipes, but to keep my pocket cost conscious, so I used ground beef instead.  "You're going to need 1 pound of beef, feta cheese, half an onion diced, garlic, mayo, olives and spices and herbs such as parsley, oregano and cayenne pepper. And of course crescent rolls to use as your pocket!

"Once you've cooked the beef and mixed it all together, like I did on the Topper TV vs. Topper Radio cook-off, you will make your pockets using two of the crescent triangles - one for the top and one for the bottom. Stuff your pockets and pinch the sides either with your fingers or a fork.

Brush some olive oil over the top and cook your pockets in the oven at 375 for 10-15 minutes, until they are golden brown."