Pickle Me Cheesy
Crispy Baked Shells-and-Cheese Pockets with Panko Crunch
55 minutes
Serves 4
AppetizerAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Here’s the American snack-bar appetizer you didn’t know you needed: mac and cheese meets pickle juice in a crispy, hand-held package. You’ll learn how to chill, fold, and panko-coat for maximum crunch meets cheesy molten goodness.
Ingredients
Yield
4
Instructions
- 01Prepare the Velveeta shells and cheese according to package directions, then transfer to a large bowl to cool for 10 minutes.
- 02Stir in the shredded sharp cheddar cheese and dill pickle brine until evenly combined.
- 03Spread the cheesy pasta mixture in a shallow dish and chill in the refrigerator for 20 minutes until firm.
- 04Preheat oven to 400°F. Line a large baking sheet with parchment and lightly coat with cooking spray.
- 05Place a wonton wrapper on a clean surface. Spoon a rounded tablespoon of the chilled mac and cheese mixture into the center.
- 06Brush edges with a little beaten egg. Fold the wrapper over the filling to form a triangle, pressing the edges to seal well.
- 07Repeat with remaining wrappers and filling, placing each finished pocket on the baking sheet.
- 08Lightly brush the tops of the pockets with more beaten egg. Sprinkle and gently press panko breadcrumbs onto the tops for a crunchy coating.
- 09Spray the panko-topped pockets lightly with cooking spray or drizzle with a little oil.
- 10Bake for 14-16 minutes, flipping halfway through, until golden and crisp on both sides.
- 11Let cool for 2 minutes before serving. Season with a little salt if needed and serve hot.
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