Meat Pockets

This highly anticipated recipe comes to us from Erin. :)

Erin says: "Warning: These will seem really hard and horrible to make the first time; if your family ends up enjoying them as much as mine does, then try again. They get easier and soon you'll be a pro. They are awesome because they are bread, veggie, and meat all in one portable yummy pocket that is good hot or cold."

Meat Pockets

1/2 head of cabbage
1 bunch of scallions
1 C carrots
4 tsp minced ginger root
1 pound meat (I use half turkey/half ground beef)
2 eggs
4 Tbs soy sauce
1 package Pillsbury grands low fat wheat biscuits

* Preheat oven to 475
* Start cooking your meat; it needs to be completely cooked
* Put cabbage in the food processor Tip: it can be hard to cut sometimes; so throw in the two eggs right away along with it if needed; their "juice" aids the cutting process for whatever reason
* Once the cabbage is behaving, throw in the whites from the scallions and throw in the carrots
* Throw in the shredded ginger and eggs if you have not already put in the eggs Tip: I keep a ginger root in my freezer in a zip lock back; it can stay in there literally for years and serve your occasional fresh ginger needs beautifully
* Assuming meat is now fully cooked; add the veggie mixture to the meat on the stove and cook for 5-10 minutes
* Add the soy sauce
* Split each of the biscuits in half so that you have 16; then with a folder piece of wax paper and a rolling pin, roll each biscuit into a nice 5-6 inch circle
* Spoon filling onto rolls and then wrap them up; I just bring all of the edges into the middle like scrunched lips and then I flip them over onto the pan sprayed with cooking spray, opening down. Tip: it is sometimes easier to make the filling on Day 1 and then deal with the rolling and stuffing on Day 2; I highly recommend this the first time you make these bc the filling is easier to deal with when cold and you'll get less frustrated.
* Cook 12-15 minutes and make sure they brown or the bread will be sticky

**Remember, there is a learning curve the first time you make these!!!**