It’s Friday! E and M will be visiting us this weekend. Kimi has already planned the weekend out so it’ll be lots of family time. I can’t wait to see my nieces! 🙂 We are celebrating K’s 2nd birthday so it should be lots of fun!
Aside from the Double Chocolate Chip Blondie Bites I was snacking on while cleaning last weekend, I also made these pockets. Ham (rosemary) and melted brie. What’s not to love? And it’s really quick to put together. The only time-consuming part is rolling out the dough. Chris and I both snacked on these while we tackled the house. Then afterwards, we had a cocktail to unwind. Ahhh….. Have
- 1 can of buttermilk biscuits
- 4 slices of rosemary ham (or any ham you like), cut in half
- 1 cup of brie, cubed
- 2 tablespoons of unsalted butter, melted
Preheat the oven to 375 degrees F. Line a large baking sheet/pan with parchment paper or Silpat.
Remove biscuit dough from the can and separate them into 8 biscuits. Roll the biscuits out with a rolling pin (be sure to dust some flour on the surface and rolling pin) into a 5-inch round. Top half of each round with a slice of ham and a couple cubes of brie. Fold the other half of biscuit over the filling. Pinch the edges to seal and fold over the edges. Place the pockets on the baking sheet/pan.
Use a fork and poke holes on top of the pockets. Then brush with melted butter. Bake for 15-17 minutes or until golden brown. Remove from the oven and let it cool for 10-15 minutes before serving.