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Scratch dough made with leftover cheesy jalapeno grits in the dough
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Chopped leftover bbq pork, with some chopped up leftover succotash mixed in. This is the filling for the pistolettes
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Filling on a piece of rolled out dough ~ fold over & seal edges, then onto buttered baking pan for second rise
Sweet lord in heaven, those look awesome!
ReplyDeleteI'm not too familiar succotash, but I know my way around a pork shoulder, and spicy cheese grits are a food group at my house!
I can't WAIT to try this, thanks for sharing!
-Perry
Author
"La Caja China Cooking"
"La Caja China World"
"MEAT FIRE GOOD"
great way to use up some leftovers. it's just a spin on bierocks, or runzas, pirogis, etc. i'll post some more pics of them tomorrow - after they are baked. homemade hot pockets?
ReplyDeletebtw, i learned to make pistolettes when i was a working chef in louisiana ... made them with crawfish filling.
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