Scratch dough made with leftover cheesy jalapeno grits in the dough
Chopped leftover bbq pork, with some chopped up leftover succotash mixed in. This is the filling for the pistolettes
Filling on a piece of rolled out dough ~ fold over & seal edges, then onto buttered baking pan for second rise
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3 comments:
Sweet lord in heaven, those look awesome!
I'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?
btw, i learned to make pistolettes when i was a working chef in louisiana ... made them with crawfish filling.
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