Ingredients
l
2 cups leftover brisket
b
¼ cup bbq sauce
p
1 pkg puff pastry
c
1 pkg cream cheese
c
½ cup cooked bacon
j
2 jalapenos (minced)
p
pepper jack cheese
b
¼ cup butter
p
parmesan cheese
p
parsley (chopped)
Directions
1
First chop leftover brisket with a knife or food processor and add your favorite bbq sauce.
l
2 cups leftover brisket
b
¼ cup bbq sauce
2
Next chop cooked bacon and mince jalapenos.
c
½ cup cooked bacon
j
2 jalapenos (minced)
3
Then, roll out your puff pastry. Cut puff pastry double the size of hot pocket to make a bottom and top.
p
1 pkg puff pastry
4
Add a layer of cream cheese, brisket, bacon, jalapenos, and slices of pepper jack cheese.
c
1 pkg cream cheese
c
½ cup cooked bacon
j
2 jalapenos (minced)
p
pepper jack cheese
5
Fold over the opposite side of your pastry and use a fork to crimp the edges. Cut the edges to ensure it's sealed and top with melted butter and parmesan cheese.
b
¼ cup butter
p
parmesan cheese
6
Place hot pockets on a baking sheet in the smoker or oven at 425 degrees for 45 minutes or until golden brown.
7
Remove and top again with melted butter, parmesan and finely chopped parsley to make it fancy! Enjoy!
p
parsley (chopped)
