- 2 tsp vegetable oil, plus more for brushing
- 6 oz links fresh chorizo, casings removed
- 1/2 tsp ground cumin
- 1/4 c fresh corn kernels, or frozen corn, thawed
- 2 tbsp chopped pickled jalapenos
- 3/4 c grated monterey jack cheese
- 2 scallions, chopped
- All-purpose flour, for dusting
- 1 11-oz tube refrigerated French bread dough
- 1 lg egg
Heat the vegetable oil in a medium skillet over
medium-high heat. Add the chorizo and cumin and cook, breaking up the
meat with a wooden spoon, until browned, about 3 minutes. Add the corn
and jalapenos and cook, stirring, until the corn is tender, about 2
minutes; let cool completely. Stir in the cheese and scallions. Squeeze
the mixture together with your hands to make it compact.
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
Cut the dough into 4 pieces. Roll each piece into a 6-by-8-inch rectangle on a floured surface. Put one-quarter of the filling in the center of each dough rectangle, pressing it together. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. Fold in the 2 long sides of the dough like a burrito. Pinch the edges to seal.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
