BBQ Pulled Pork Pop Tarts
Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- ½ teaspoon light brown sugar
- 2 cups tightly packed pulled pork
- 1 ⅓ cups barbecue sauce
- ⅔ cup shredded asiago cheese
- ½ teaspoon cracked black pepper
- ½ recipe cream cheese crust (disc chilled + divided into two)
- 1 egg, beaten
Instructions
- Preheat oven to 425˚F
- Melt butter in a medium skillet over medium heat.
- Add onions and sugar and stir together. Cook mixture until onions are lightly caramelized, but still have body to them, 8 to 10 minutes. Season with salt and pepper. Remove from heat and allow onions to cool, about 15 minutes.
- Combine pulled pork, barbecue sauce, shredded cheese, onions, and pepper into a large mixing bowl and completely mix together. Set aside.
- To assemble: Roll chilled dough out onto a lightly floured surface into a 18” x 27” rectangle.
- Cut out 3, 6”x 9” rectangles and brush the surface of each with the beaten egg. place ⅓ cup of the filling mixture into the bottom half of each rectangle (leaving a ¼ inch border).
- Fold the top half of the rectangle-cut dough over the filling and gently press around the edges, getting rid of any air pockets. Using the back of a fork, seal the open edges. Gently score the top of each pop tart and brush with egg wash. Place them onto a parchment lined baking sheet, 1 inch apart and place in the freezer.
- Repeat steps 5-7 with the remaining dough and filling.
- Allow pop tarts to freeze for about 15-20 minutes, before baking in the oven for 20 to 25 minutes or until the pop tarts are golden brown.
- Allow pop tarts to cool, about 10 minutes, before serving.