Here is what you need to make Polish Pockets aka Basa Bites. (The take out box is leftover white rice.)
Heat a skillet over medium-low heat and add your butter and olive oil. Dice your Polish Sausage or Kielbasa and add it to the pan. Preheat your oven to 375 degrees.
Once your sausage has had the proper sizzle time, add in your rice, black pepper, salt and garlic powder.
Stir to combine, remove the pan from the heat and then add your cheese. Mmmm, cheesy goodness.
Grab your Pillsbury® Crescent Recipe Creations® and roll it out.
Take a round cutter or a glass (like me) that is about 2.5 or 3 inches in diameter and cut out your circles.
You should be able to get 12.
Re-roll out your scraps!
You can get 4 more! YAY!
Now, it is stuffing, folding, pinching and sealing time! YES! Set up your assembly line or use organized chaos, like I do.
I use a spoonful of filling in each circle. Pull the dough around the filling and pinch it closed. Move it onto your cookie sheet and then seal it with a fork.
Done with those 16? AWESOME! Now, crack open another can of Pillsbury® Crescent Recipe Creations® and repeat! Fun, isn’t it?
Once you have sealed all 32 pockets, sprinkle them with dried parsley and put them into the oven for 11 minutes or until golden brown and delicious.
While your pockets bake, heat up some BBQ sauce. You can use the stove top if you want, but I use the microwave.
When they come out of the oven, drizzle them with a little BBQ sauce for presentation sake and serve some BBQ sauce on the side for dipping.
My son LOVES these, that quote at the beginning is from him. My husband LOVES these. They are gone within a few minutes!
Polish Pockets aka Basa Bites
Makes 32 pockets
9 oz polish sausage or kielbasa
1 tbls butter (I use unsalted)
1 tsp olive oil
1 cup of white rice
1/8 tsp black pepper
1/8 tsp salt
1/4 tsp garlic powder
2/3 cup shredded cheese
2 cans Pillsbury® Crescent Recipe Creations®
Preheat oven to 375 degrees.
Heat a skillet over medium-low heat with butter and olive oil.
Dice polish sausage/kielbasa into a half inch dice, add to skillet.
Once sausage is lightly brown, add in rice, black pepper, salt and garlic powder.
Stir to combine and remove from heat.
Add cheese, stir until cheese has melted into the rice. Set aside.
Roll out Pillsbury® Crescent Recipe Creations® sheet.
Cut out 12 rounds using a 2.5″ to 3″ in diameter cutter.
Re-roll out your scraps, so you can cut 4 more rounds.
Repeat with second can of Pillsbury® Crescent Recipe Creations®.
Fill each round with a spoonful of filling, pull dough around filling and pinch the edges together. Place on an ungreased cookie sheet.
Seal pockets with the tines of a fork.
Sprinkle all of the pockets with dried parsley and then place in the oven.
Bake for 11 minutes or until golden brown and delicious!
Serve with BBQ sauce or Ketchup!