BBQ Lasagna Texas Roll Ups 😮‍💨

Ingredients

• 1.5 lb Beef Brisket (cooked, shredded; use smoked or slow‑roasted brisket for best flavor)
• 8 oz Cream Cheese (softened to room temperature)
• 1 cup Sharp Cheddar Cheese (shredded)
• 2 Jalapeño Peppers (seeded and finely diced; keep some seeds for extra heat if desired)
• 2 tbsp Barbecue Rub (store‑bought or homemade (brown sugar, paprika, garlic powder, onion powder, cayenne))
• 8 Lasagna Sheets (no‑boil or regular; if regular, boil until soft then spray with oil)
• 4 Bacon Strips (cut lengthwise in half; use thick‑cut for better texture)
• 0.5 cup Barbecue Sauce (your favorite brand; apply during final 15 minutes)
• 1 tbsp Olive Oil (for spraying boiled lasagna sheets)

Instructions

1. Prepare the Filling

   In a mixing bowl combine shredded brisket, softened cream cheese, shredded cheddar, diced jalapeños, and barbecue rub. Mix until evenly distributed and the mixture is creamy.

   Time: PT10M

2. Boil Lasagna Sheets

   Bring a large pot of salted water to a boil. Add lasagna sheets and cook 8‑10 minutes until soft but still pliable. Drain and immediately spray each sheet with olive oil to prevent sticking.

   Time: PT10M

   Temperature: 212°F

3. Assemble the Hot Pockets

   Lay a lasagna sheet on a clean surface. Place a 2‑inch strip of the filling along the center, then fold the sheet over to encase the filling. Press the edges gently to seal. Lay a half‑strip of bacon on top of each pocket and press lightly.

   Time: PT15M

4. Preheat the Grill

   Set up the Weber Searwood grill for indirect heat and preheat to 350°F. Allow the grill to reach temperature before adding the pockets.

   Time: PT10M

   Temperature: 350°F

5. Grill the Pockets (First Phase)

   Place the assembled pockets on the baking sheet and put it on the grill. Close the lid and cook for 30 minutes, turning once halfway through.

   Time: PT30M

   Temperature: 350°F

6. Add Sauce and Jalapeños (Final Phase)

   Brush each pocket with barbecue sauce and sprinkle additional diced jalapeños on top. Continue grilling for another 15 minutes, uncovered, until the sauce caramelizes and the bacon is crisp.

   Time: PT15M

   Temperature: 350°F

7. Rest and Serve

   Remove the hot pockets from the grill, let them rest on a wire rack for 5 minutes to set the filling, then serve warm.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

32g

Carbohydrates

30g

Fat

32g

Fiber

2g