#1,424: BBQ Beef Pie Pockets

Here's what I loved about this recipe: It requires FOUR ingredients!  FOUR.  Now that is an easy main dish idea that you can throw together.  I was surprised how much my family actually enjoyed this recipe.  I think they would have liked it more if it was wrapped in a puff pastry or a crescent roll rather than pie crust since the pie crust has a sweetness to it.  BUT...regardless, they ate it and enjoyed it.  Yes I would make this again (but probably wrapped in a crescent roll instead. 

1 lbs ground beef (I use ground turkey)

1 (18 oz.) bottle BBQ sauce

1 cup shredded cheddar cheese, divided 

1 box refrigerated Pillsbury Pie Crust

Cook ground beef in a skillet until browned and cooked through. Drain out juices.  Pour BBQ sauce into pan and stir until ground beef is evenly coated.

Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters (or smaller if you want smaller sections). On one quarter of pie crust dough, put ¼ of ground BBQ beef. Then sprinkle on ¼ cup shredded cheese over top of the beef. Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look.  (I made this simpler, and cut each of the pie crust into 4 long strips.  I put the meat mixture and cheese on the bottom half, then folded the top part over the other side (like a blanket).  I just got the edges wet with some water and sealed it together).  

Repeat until you have 4 pie pockets (or more if you cut your pie crusts into smaller sections). Cut about three small slits on the tops of each pie pocket for breathing.

Bake at 425 degrees F for 25 minutes or until tops are golden brown.