Big Fella hustles up some grub
Hood Pockets
1 pack of uncooked canned croissant dough (the ones over there with the biscuits in the can)
Any kind of meat or leftover you want for your filling
1. Follow the directions on the back of the can for cooking times and temperature. Open the croissants and unroll them. You will see that they come in 4 big squares with each square being made up of 2 triangles. U feel me? Anyway, tear the squares apart. Each square should still have 2 triangles in it. Now gently pinch the perforated line between the triangles together so that now you should have just 4 rectangles with no triangles visible at all. Take your time and let gravity help you. Each rectangle should be bigger when you get done pinching.
2. Use some Pam or something like that to spray your cookie sheet and place two of the squares on it at least an inch or two away from each other.
3. Now you place whatever filling you want in your Hood Pocket in the middle of those two rectangles. (You could put ham and cheese; pizza sauce, pepperonis and cheese; chicken breast and vegetables with some cheese; or leftovers. The possibilities are endless!) Then you place the remaining rectangle on top of the one on the cookie sheet with the filling in it and press the edges down. It should look like a pocket. Cut a slit or two in the top for ventilation and throw them in the oven. When you start to smell it, it's done! They should be golden and flaky.
You gonna love it, baby, cause we do it real big in the hood!
-- Recipe by Big Fella, The Hustlin' Gourmet.
