Name: Spicy Chorizo Pockets
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil, plus more for brushing; 2 links fresh chorizo (about 6 ounces), casings removed; 1/2 teaspoon ground cumin; 1/4 cup fresh corn kernels, or frozen corn, thawed; 2 tablespoons chopped pickled jalapenos; 3/4 cup grated monterey jack cheese (about 2 ounces); 2 scallions, chopped; All-purpose flour, for dusting; 1 11-ounce tube refrigerated French bread dough; 1 large egg

Directions

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. Step-by-step directions.
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.