Emerging of the Bombshell Within

An eclectic view of a girl's life

The way the bombshell does Super Bowl February 11, 2011

Filed under: food,Recipes — bombshellwithin @ 1:15 PM
Tags: , , ,

For the weeks leading up to Super Bowl, the idea was tossed around that maybe the Stalker and I would throw a Super Bowl party.  But then it snowed.

A LOT!

And with all the snow went our inspiration to make outrageously junky food.  Because, when we think of football, we think of the sorts of food you eat while snacking in between innings (periods? goals?  Who’s on first?  Yeah Yeah.. I don’t know football, but I do know enough that the game has quarters and not the kind that you spend or use in a drinking game.)  I mean, we found a recipe for Snicker Bar Apple Salad to go with the theme.  However, we just never got around to buying the stuff to make an awesome in-home tailgating party which is the tradition in the bombshell home for as far back as I can remember.

Instead, the bombshell has to do what she does best… engineer delicious food with whatever one has on hand!

So I made what I call slider pocket pies, fried with rotel and avocados. That's a pomegranate martini on the side. It's also the Stalker's plate because mine was too drowned in the rotel cheese sauce to be able to distinguish the food.

It was delicious.  But once I finished making the food portion of the Super Bowl celebration, I was over the whole event.  The Stalker loved the slider pocket pies so much, however that we had to go out and get the ingredients to make them all again the very next day.  So we had these many days in a row.

I don’t remember where we first saw the recipe for these… but I believe there were large burgers.  Maybe it was Paula Deen.  However, the cream cheese center is something my family and I do to all our burgers.  It’s an extra yummy burst of creamy deliciousness to delight you with every bite.

Burger Slider Pocket Pies

  • 1lb ground beef
  • 1 package of pillsbury crescent roll dough
  • cream cheese
  • additional slice cheese optional
  • 1 egg
  1. Season beef as you normally would for burgers.  I use a mixture of adobo, garlic powder, pepper, italian seasoning and a steakhouse marinade.  Mix well until it’s moist but not too sticky or gooey.
  2. Separate meat into 8 equal portions.  This is approximately 2oz. per slider.  Now, each portion make into 2 circular disks.  Remember: meat tends to shrink when cooked, so the thinner and flatter the better.  Be sure each disc is about the same size.
  3. On half of the prepared discs, place about a teaspoon of cream cheese.  I tend to ball the cream cheese together a little and then flatten it into a smaller disc that the meat is.  Cover with the matching meat part and press together the seams well.  This takes some gentle rolling and needing.  Just be sure that there is no visible seam where the patties were joined and that the cream cheese is completely covered.
  4. On medium-high heat, cook each little slider for about 90 seconds on each side.  Put on a plate and set aside to cool.
  5. Turn on oven to 375F and beat an egg to have as an egg wash.
  6. Open crescent roll package.  It will be a large rectangular shape comprised of 4 rectangles, each with 2 triangles.  ONLY SEPARATE THE 4 LARGE RECTANGLES.  Flour your surface lightly and roll with a rolling pin to seal the seams of the triangles together.  With a pizza cutter, cut the rectangle down the center creating 2 squarish pieces.
  7. You will have a total of 8 squarish pieces.  With each of there, roll out into a thin square, probably about 4 inches.
  8. Place your cooked slider in the center.  You can place a small square of cheese on top.
  9. Otherwise, bring in the 4 corners of the pastry, sealing the tips by brushing with the egg wash was to hold them together.  Make sure there are no gaps.  When in doubt, use a bit more egg wash and it will glue it closed.
  10. Place on lightly greased baking sheet.  Repeat with the 7 ensuing sliders.
  11. Liberally coat with egg wash.
  12. Bake for 15-18 minutes until each pocket pie looks golden brown and delicious.
  13. Enjoy with topping of choice like you would any other burger.
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2 Responses to “The way the bombshell does Super Bowl”

  1. Jose Troche Says:

    Love the cream cheese burgers, so sexy. But seriously, as I was making them the other weekend, I realized something. It doesn’t quite matter how much you flatten the patties before joining them because you’re going to reshape them anyway, and if you flatten them too much from the get go, when you reshape them they’re going to be a little thin around the cream cheese. So what I did was flatten it out only a little bit, put in the cream cheese (I put in 2 tsp), and then flatten them like this (makes motions with hands) so that they flatten nice and even. It helps to have the bread nearby for comparison. It also helps to have good techno music playing to keep you in a steady patty making rhythm. A raw patty should be wider than the bun and a little thinner in the middle so you don’t accidentally cook meatballs.

    • I find that I slightly cup my hands like this (makes appropriate hand motions) when making the disc patties so the middle is always a little thicker than the edges. I find that it tends to be pretty even. Too much cream cheese and your burger can split, oozing out the cream cheese too soon.

      I’m sure you’re also making full size burgers. This has been scaled down for the sliders. I think for full sized burgers, I use about a tablespoon of cream cheese. I did see a provolone stuffed meatball I would love to recreate. I think those would be very tasty, in fact.


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