Asian Pork Pockets

George Levinthal


This was one of the dishes I experimented with for the Pillsbury Bake-off. We thought it was great and everyone I served it to loved it. A favorite for any gatherings especially a Super Bowl party.

★★★★★ 1 vote
16 - 20
40 Min
15 Min


1 lb
ground pork
1 tsp
1/2 tsp
1-1/4 Tbsp
minced garlic
1-1/2 Tbsp
minced ginger
1/2 c
green onions, cut into 1/2" pieces
1/2 c
chopped broccoli
1/2 c
chopped water chestnuts
1 to 2 Tbsp
1/2 c
hoisen sauce, divided
4 pkg
crescent roll dough, 8 oz. each
2 c
sweet & sour dipping sauce


1Pre-heat oven to 375 deg. F.
2Heat a 12", non-stick sauté pan to medium high. Break-up the ground pork into the pan and season with ¼ teaspoon kosher or sea salt and ½ teaspoon black pepper. Cook for 3 to 4 minutes until the pork is beginning to brown.
3Lower the heat to medium, add the garlic and ginger and continue to cook for another 2 to 3 minutes, stirring occasionally.
4As the pork is cooking, add all of the vegetables into the pork mixture and add the Sirracha sauce. Continue to cook until the vegetables are cooked through but still a little crunchy, about 4 to 5 minutes. Remove from the heat.
5On a lightly floured surface, open one roll of Crescent Roll dough at a time, and separate into 8 individual triangles. Brush a little of the hoisen sauce on each triangle. Spoon 1-1/2 to 2 tablespoons of the pork mixture onto the middle of each triangle. Because not all of the triangles are of equal size the amount will vary slightly. Turn up the long, flat edge slightly and then bring up the pointed ends to the middle and pinch together.
6Repeat the process with the other three tubes of dough.
7Place all of the filled triangles on two 12" x 17" cookie sheets sprayed with non-stick cooking spray and bake for 15 minutes until they are golden brown.
8Remove from the oven and let cool for 5 minutes. Serve with the dipping sauce.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Soy Free
Other Tag: Quick & Easy