Nostalgia Electrics ENM200 Instructions Et Recettes page 13

SPICY PORK EMPANADA FILLING
• 2 Tbsp. Cooking Oil
• ¼ Pound Pork
Tenderloin, cut
into small cubes
• 1 Tbsp. Chili Powder
• Salt and Freshly
Cracked Black Pepper
• 3 Scallions, sliced
• ¼ Cup Chopped
Cilantro Leaves
• 2 Chipotles, diced
• 1 Cup Crumbled
Queso Fresco
RISE & SHINE BREAKFAST POCKETS
• 1 (8-oz.) Package
Refrigerated
Crescent Rolls
• 5 Eggs
• ½ Package Bacon,
fried and crumbled
• 1 Cup Shredded
Cheddar Cheese
• 2 Tbsp. Water
PEPPERONI PIZZA POCKETS
• 2 (8-oz.) Packages
Refrigerated
Crescent Rolls
• 1 Cup Pizza Sauce
• 2 Cups Shredded
Mozzarella Cheese
• 1 (8-oz.) Package
Pepperoni
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Heat oil in a large saute pan over medium-high heat.
Season the pork with chili powder, salt and pepper,
to taste, and quickly sear for 2 minutes.
Remove from the pan to a bowl and cool slightly.
Add the scallions, cilantro, chipotles
and queso fresco and mix well.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Serve with guacamole or avocado dipping sauce.
Unroll crescent dough and separate
into 8 rectangles. Seal seams.
Scramble 4 eggs. Fry bacon and crumble.
Place 2-3 tablespoons of scrambled eggs in
center of each square. Top scrambled eggs
with bacon and cheddar cheese.
Pinch all four corners of the square together
and twist to make breakfast pocket.
Mix egg and water together to make egg
wash. Brush egg wash over each pocket.
Refer to the Helpful Tips section for instructions on baking.
Unroll crescent dough and separate into 8 rectangles.
Seal seams.
Divide sauce, cheese, and pepperoni among the 8 pieces.
Fold over and pinch edges together.
Refer to the Helpful Tips section for instructions
on baking your pizza pockets.
Note: You may substitute or add your favorite
pizza ingredients, like pre-cooked sausage,
chopped onion, green pepper, mushroom, etc.