B.P.T. Pockets
Submitted by Karen Kuebler of Dallas, Tx.
Most tailgating parties I’ve attended served “man-food” – sloppy pulled-meat, chili dogs, and overloaded nachos. I created something a little less macho and a little more refined. The surprise is that these quick and easy appetizers are always a HUGE hit with both men and women.
Ingredients:
- 2 12-ounce cans refrigerated flaky biscuits
- 10 slices bacon, fried crisp
- 10 tablespoons crunchy peanut butter
- 2 ripe tomatoes, thinly sliced (10 slices total)
- 2 tablespoons butter, melted
- Sea salt
Directions:
Preheat oven to 375 degrees. Lightly coat baking sheet with cooking spray. Separate biscuit dough into 20 rounds of dough. Slightly flatten each round to a 1/3-inch thickness.
Spread 10 rounds evenly with peanut butter. Arrange 1 slice of bacon (breaking up into smaller pieces as necessary) on top of peanut butter. Place 1 tomato slice on top of bacon. Cover each dough round with biscuit top, pressing edges to seal. Arrange Pockets on prepared baking sheet. Brush tops of pockets with melted butter and sprinkle with sea salt. Bake 14 minutes, or until Pockets are golden brown. Pockets are equally delicious served warm or at room temperature.
