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Philly Cheese & ME'EAT Pockets

Puff Pastry stuffed with Taco ME'EAT, cheese & caramelized peppers and onions.  



Ingredients: Serves 4

  • 1 RollinGreens ME'EAT
  • 2 cups water (ME'EAT)
  • 1 T olive oil (ME'EAT)
  • 1 Yellow Onion
  • 1 Green Bell Pepper
  • 1 roll of Puff Pastry
  • 3 cups Cheese-Shredded 


  1. Preheat Oven to 400 degrees F. 
  2. Taco Pack: In a medium pot, Add 2 cups of water and 1 tbsp olive oil heat to high and boil. Add Taco ME'EAT, stir and reduce heat to med low. Allow to cook for 7-10 minutes or until liquid has almost evaporated.
  3. Remove Puff Pastry from refrigerator to allow it to warm to room temperature. 
  4. Wash and cut tomato to ¼ inch dice. Place into a bowl.
  5. In a large pan, heat to medium and add the Sliced Onion. Cook until light brown.
  6. Remove from pan and add the sliced peppers. Cook for 10 minutes, stirring occasionally.
  7. Once Peppers are finished cooking to an al dente consistency, place cooked onions back into the pan and stir. Remove from heat and add ¾ of the mix to the RollinGreens Taco ME'EAT and stir.
  8. Add Cheese to filling and stir.
  9. Open Puff Pastry and lay out on the parchment paper given in the box.
  10. Cut into 8 pieces.
  11. Place about ½ cup of filling into the center of half of the pastry squares.
  12. Place the other half of the pastry on top of the pasty with the fillings.
  13. With a fork, press each side of the pocket. Repeat with the remaining and place pack onto the baking try.
  14. Place into the oven and bake for 15-25 minutes, or until pockets are golden brown and hard.
  15. Remove from oven and allow to cool for 5-10 minutes before serving
  16. Place the remaining ¼ of the caramelized onion & pepper mix onto a serving plate and finish the dish by adding the pockets.


-Enjoy Chef Ko