Snack Pockets From Food Network Kitchens

by in Behind the Scenes, Food Network Magazine, October 10th, 2011

croque pockets
Microwaveable snack pockets are one of those foods people love to hate on. They’re often thought of as a last-resort after school snack or a guilt-laden solution to the midnight munchies. The comedian Jim Gaffigan even has a pretty hilarious skit about them (watch it here).  But the truth is a lot of people secretly love them. It’s not hard to understand why. I mean, they’re hearty, easy to eat and convenient.

Here in the Food Network Kitchens, we wanted to capitalize on all the great things about snack pockets and fix all the bad things — like the processed, overly salty, not-so-good for you fillings and often soggy crust.

In formulating this recipe for Food Network Magazine, I decided on a happy medium between store-bought ingredients and homemade ones. Using a store-bought dough allows you to concentrate on making really delicious fillings including spicy chorizo, curried chicken and broccoli-cheddar.

What’s the best part? None of the fillings take more than 15 minutes to throw together and like commercial snack pockets, they freeze beautifully. You can spend an hour or so making a couple different varieties and then freeze them, providing guilt-free snacks for your family or yourself for weeks to come.

You can even get inventive and make up your own ideas for fillings. While brainstorming for this story, I came up with all kinds of ideas — pepperoni pizza, steak fajita and ratatouille — but we just weren’t able to fit them in. If you’re a sweets lover, stuff them with your favorite fruit pie filling or a mixture of Nutella and chopped bananas.

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Comments (1)

  1. I love this idea!! Freezing foods is a wonderful idea and you know what is going into your food. My husband makes spaghetti sauce and freezes it in quart bags. Every summer we have a corn shucking party and freeze over 100 quarts. In the spring we pick fresh strawberries from a local grower and we make freezer jam and freeze them whole. I even freeze heads of cabbage! The possibilities are endless!! Tomatoes are another item. I freeze them whole and use them in soups and sauces. The skins come right off when thawed.

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