Pickpocket!

When is a pickpocket not a thief?

When it’s on the menu!

Somewhere, nestled between the zesty calzone and the flavorful chicken pot pie, lies the Pick Pocket. A flakey pastry filled with whatever you pick!

All you need are a couple of pie crusts and the fillings of your choice. Pick Pockets can be filled with anything from scrambled eggs and sausage, to sliced meats, grated cheeses and veggies.

Begin by preheating the oven to 375*. Next, cut each pie crust in half (1/2crust = one serving). Spray baking sheet with cooking spray then place your 1st ½ crust onto baking sheet.  Carefully place your fillings into the center of the lower half of the pie crust. Then, dip a finger into water and moisten the edge surrounding the filling to help seal the pocket once it’s folded. Fold the crust over the top of your fillings and seal the edges by pressing down with a fork. Continue these steps until all of the pie crusts are filled.

Bake in a 375 degree oven for 18 to 20 minutes or until the crust is a nice golden brown.