medium to large Golden Delicious apples, peeled, cored and finely chopped (2 cups)
2
cups shredded sharp Cheddar cheese
2
tablespoons apple jelly
1/4
teaspoon curry powder
1
package (about 16 ounces) large reduced-fat refrigerated biscuits (8 biscuits)
1. Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.
2. Combine apples, cheese, apple jelly and curry powder in large bowl and stir well.
3. Roll out one biscuit on lightly floured surface to 6-1/2-inch circle. Place 1/2 cup apple mixture in center. Fold biscuit over filling to form a semicircle; press to seal tightly. Place on baking sheet. Repeat with remaining biscuits and filling. Bake 15 to 18 minutes or until biscuits are golden and filling is hot.
4. To keep hot for lunch, place in vacuum container and close. Or, reheat pockets in microwave about 30 seconds on HIGH until hot.
Note
Refrigerate leftovers up to two days or freeze up to one month.
Tip
Preheat vacuum container with boiling water; drain and dry before use.
Apple and Cheese Pockets
