Spicy Chorizo Pockets

• 2 teaspoons vegetable oil, plus more for brushing
• 2 links fresh chorizo (about 6 ounces), casings removed
• 1/2 teaspoon ground cumin
• 1/4 cup fresh corn kernels, or frozen corn, thawed
• 2 tablespoons chopped pickled jalapenos
• 3/4 cup grated monterey jack cheese (about 2 ounces)
• 2 scallions, chopped
• All-purpose flour, for dusting
• 1 11 -ounce tube refrigerated French bread dough
• 1 large egg

1. Heat the vegetable oil in a medium skillet over medium-high heat.
2. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes.
3. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely.
4. Stir in the cheese and scallions.
5. Squeeze the mixture together with your hands to make it compact.
6. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil.
7. On a floured surface, roll out the dough and fill the dinner pockets.
8. Step-by-step directions.
9. Place the pockets seam-side down on the prepared baking sheet.
10. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
11. Photograph by Andrew Purcell

vegetable oil, chorizo, ground cumin, fresh corn kernels, pickled jalapenos, grated monterey, scallions, flour, bread, egg

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-chorizo-pockets-recipe.html (may not work)