Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Ingredients 1 recipe filling of your choice (see below)
1 tube (16 oz) refrigerated biscuits
Italian Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water
¾ cup frozen corn
2 Tbsp. chopped onion
2 Tbsp. grated Parmesan cheese
1 clove garlic, minced
3 Tbsp. Ketchup
½ Tsp. Oregano
½ tsp. salt
⅛ tsp. pepper
½ cup shredded mozzarella or soy cheese or 8 – 2” square slices
Curry Style Filling ¾ cup dry TVP, rehydrated with 1 Tbsp. vegetarian Worcestershire sauce and 10 Tbsp. water.
¾ cup frozen peas
2 Tbsp. Ketchup
1 Tbsp. Ground cumin
2½ tsp. ground coriander
¼ tsp. salt
½ cup shredded cheddar or soy cheese or 8 – 2” squares slices
Instructions Preheat oven to 350˚.Combine all the filling ingredients except the slices of cheese. Set aside.Roll each biscuit into a 6 in circle.Place about 2 Tbsp. filling in each circle and top with 1 Tbsp shredded cheese of a 2” square slice.Bring the edges of the biscuit together at the center and pinch the seam shut.Place seam side down on a baking sheet.
Bake 20 minutes, until golden brown.
Notes Makes 8 pockets.