Memories and healthy recipes for your dinner table.

BBQ Pork Stromboli Pockets

Years ago Stephen and I joined my brother and his wife Emily’s family in Oregon for a week in the mountains for Christmas. One of Emily’s sisters made a Stromboli for dinner. I had originally planned to make a BBQ pork pizza but at last minute I started thinking about Chinese BBQ pork buns and Emily’s sister’s Stromboli.

The pork I used was left over from the Pozole I made a few days ago. I mixed it with my favorite BBQ sauce, by Red Tail. I am not sure where I got the dough recipe.

Shredded or cubed Pork, Chicken or Beef
Red onions, optional
Favorite BBQ sauce
Bread dough, recipe below

Divide dough into four parts. Roll one portion into a 9-inch by 14-inch rectangle. Make three pockets per portion. Cut sections apart with a knife, fold dough over, pinch edges to seal. Place on a greased baking sheet and bake 15-20 minutes in a 375-degree oven. Can be stored in the freezer. Pop in the microwave to heat.

Replace BBQ pork with any type of filling including pizza, ham and swiss, spinach and cheese, bacon and cheddar, Roast beef and provolone, sauteed vegetables, scrambled eggs and cheddar, the list goes on.

Source: Unknown
6 cups all-purpose flour
1 package instant yeast (2 1/4 tsp)
2 cups warm water (108 degrees)
1 tsp salt
4 tablespoons olive oil

In a large bowl, mix flour, instant yeast and salt. Make a well in the center of the flour, add oil and water. Mix until the dough is stiff enough to knead. Knead dough until smooth and elastic, 8-10 minutes. Place dough in a greased bowl; cover. Let rise until doubled.

Can use rapid-rise yeast but proof it first in the warm water, let bubble 5 minutes, then add to flour.