Wednesday, January 23, 2013

BBQ Chipotle Sausage Pockets


I wanted to make something different for dinner, out of my normal box different.  I thought about it (scary I know) for a few minutes... For the life of me I could not figure out what I wanted.  So I did my "idea inspiring" ritual, I made myself a frappe coffee.
I still cannot understand how the frappe does that to me, but my friends I am here to tell you, it does. The ideas, are almost like picture flashes. They go by so quickly, I can barely grasp them.  Do you think it's because I make the coffee extra strong?  

One of the flashes was a hot pocket of some kind. The other flash was of sauteed onions and peppers.  A micro flash was of Chipotle.

I quickly went to the pantry and grabbed the flour and yeast.  Almost skipping with delight, I headed straight for the mixer and gleefully added the flour, yeast and water.  Artisan dough would be perfect for this!  

Once the dough was mixed and covered with a clean towel, I made myself another frappe!  
The ideas were flowing.  I literally had to stifle a giggle as I pulled the sausage out of the refrigerator!  My next step is to set the stage.  Stifling yet another giggle, I went to my laptop and with a click, click, click of the keys I had my favorite playlist pulled up and set on "play all".  Yes, now we're in business!
The dogs, hearing the music understood exactly what was happening.  They took their places underneath the dining room table, strategically facing the kitchen for hopes of "anything" dropping to the floor.


Dough =
Frappe Coffee =
Music =
Dogs =

Okay, we are ready to roll...
Ready for the recipe?  Here we go;

Prep time: 30 minutes (does not include making dough)
Cook time: 30-35 minutes
Yield: 18 small-medium pockets

1lb Chipotle Chorizo flavored sausage (I used Al Fresco found here)
1 large bell pepper, sliced in strips
1 large onion, sliced in strips
2 tbsp BBQ sauce
2 1/2 tsp Adobo sauce
2 tbsp butter
1 1/2 cups shredded Pepperjack cheese

Artisan Dough:
3 1/4 cups all purpose flour
2 tsp yeast
2 tsp Kosher salt
1 1/2 cups lukewarm water

4 tbsp butter melted
1/4 tsp Adobo sauce
1 tsp BBQ sauce

*You can either make the Artisan dough provided in this recipe.  Use your favorite bread recipe, or purchase store bought pizza dough*

-Add all the ingredients for the Artisan dough in your mixer bowl.  Using the dough hook attachment, mix at medium speed till a ball is formed.  Remove dough from mixer bowl and place in a large bowl. Add 1 tbsp of Canola oil to the dough and flip over so both sides are covered.  Cover with a towel and let rise for 2 hours.  At the end of 2 hours you can now use this dough for crusts etc.

If you want to make bread; then you simply shape the dough into whatever shape you want with floured hands and using a floured work area.  Cover one more time, and let rise for 45 minutes. Bake at 400F 27-30 minutes.  The bread rises higher if you place an oven proof container with water onto the bottom floor of your oven.  The steam from the water gives it a nice crusty outside texture and super moist and airy inside!

Is that beautiful or what?  I'm telling you, total no fail bread!

-Using a medium size skillet, melt your butter.  Add your onions, saute for a few minutes and add your peppers.  Saute for another 2-3 minutes and add your BBQ sauce along with your Adobo sauce.  Saute for another couple of minutes to ensure all the flavors have blended.  Take off heat, and set aside to cool.

-Gather the rest of your ingredients.  Slice your sausages, have the cheese at the ready.  

-The dough should be ready now, I'm ready to play, are you?

-On a floured work area, place your dough and roll out to 1/4" thickness.  Using your favorite round mold cutter, cut all your circles out at once.  This makes for quicker processing. *grin*

-Add 1 tablespoon or so of the onion & pepper mixture to the center of your dough circle.

-Top with 1 tsp or so of the shredded Pepperjack cheese.

-Add a couple of your sausage slices.

-Fold over and press down lightly to seal.

-Using the tines of a fork, seal all the way around the opening.

-Using a spatula, lift pocket and place on aluminum lined cookie sheet.  I always add about 1 tablespoon of corn flour to the bottom.  I can be really devious this way, it's the rebel in me!
Not to mention I absolutely love the rustic crunch, it's just delectable... try it!

-Continue filling pockets till all the dough has been used.  

-Cover the pans with a towel and let rise for 35-40 minutes.

-Preheat oven to 400F.  

-Melt your butter, once butter has melted add your BBQ sauce along with your Adobo sauce.  Stir thoroughly.  Baste the tops of your pockets.

-Bake for 30-35 minutes till nicely golden brown.

If you really want to "kick it up a notch", then you can add pepperoni to this along with the sausage.  I have to be honest with you, they totally rocked!!

If you really want to make these but cannot be bothered to make the individual smaller pockets, how about a larger loaf one?  With the above dough recipe you can make 4 larger loaves.  Process the dough as before, just roll out differently obviously, and then just add your meats.  

I prefer the smaller ones as do my daughter's.  However, my husband really liked the bigger logs.  He called it "a man's portion"!  Next time I'll add extra hot peppers to his, because it is after all... you know, the "manly thing to do"!

So in closing, I've always wanted to say that.  I don't know, makes me sound all educated and stuff... I just sat up straighter, wow that phrase really works!

So in closing, *hehehe*, these are one of the tastiest pockets I've had in a very long time.  I don't know if it's the BBQ sauce, the Adobo sauce, the amazing sausage, or the combination of all, but they are absolutely awesome!  
I'm thinking game time too, how 'bout you?

Till next time!!

Dishin with Didi


  1. I am totally Dishin on that one!! Whoaaa.. Im not supposed to be eating that bread, dang it. :) If afraid if I make it for the guys, Im gonna have to have some too.. shame. ;)
    Cant wait!! Another Winner Girl!

    1. Kimmie take one bite of D's, and then make the stuffing for yourself.

      *thinking about it*

      Naaaaa, just make them and enjoy!! ♥

  2. I agree with Kim, another winner girl! And also, great post. You are not only talented in the kitchen, you're a super great teacher for those of us that are afraid of yeast.

    1. Afraid of yeast? Is there a club? I'm first in line!! Why are you laughing? I'm serious!!! ;-)

      Best ever dough ever sweetheart, would never steer you wrong. You can't mess it up if you tried, and trust me, all I have to do is look at regular dough and I "try" and it fails miserably. So when I tell you this dough rocks, sweetheart, this dough ROCKS!!!