PIZZA POCKETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h20m
Yield 18 pizza pockets
Number Of Ingredients 22
Steps:
- For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
- Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
- For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.
- For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.
- When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
- Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
- When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
- When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.
CRESCENT PIZZA POCKETS
Make perfect pizza pockets by wrapping pizza sauce, mozzarella, and pepperoni in crescent dough and baking until golden brown.
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Crescents
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
- Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
- Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 24.3 g, Cholesterol 43.8 mg, Fat 28.2 g, Fiber 0.2 g, Protein 16.1 g, SaturatedFat 10.5 g, Sodium 1135.5 mg, Sugar 4.8 g
PIZZA POCKETS
Provided by Giada De Laurentiis
Categories appetizer
Time 31m
Yield 4 to 6 servings (makes about 16 pieces)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
- Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
- Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
- Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Nutrition Facts : Calories 385 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 1290 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 17 grams, Sugar 5 grams
PIZZA POCKETS
Make and share this Pizza Pockets recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix 1 1/4 cups flour, yeast and salt in bowl.
- Stir in warm water.
- Beat on low speed for 1/2 minute. Scrape bowl constantly.
- Beat 3 minutes on high speed.
- Stir in remaining flour with a spoon.
- Turn dough out on floured surface. Knead 6 to 8 minutes.
- Cover dough; let rest for 10 minutes.
- Divide into 6 parts.
- (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
- Add chopped tomatoes and tomato paste, spices and water.
- Cook 5 minutes.
- Roll each portion of pizza pocket dough into rounds.
- Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
- Fold dough in half and close with fork tines.
- Brush with beaten egg.
- Bake at 375 degrees for 30 to 35 minutes.
PEPPERONI PIZZA POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, pepperoni, marinara sauce, shredded mozzarella cheese, egg
Provided by Alix Traeger
Categories Snacks
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Cut the puff pastry into six rectangles and place on a nonstick baking tray.
- On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
- Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
- Brush the pockets with egg wash.
- Bake for 15-20 minutes or until the pastry is flaky and golden.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 42 grams, Fat 38 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY
These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!
Provided by Chris Salicrup
Categories Lunch
Time 35m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
- Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
- Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
- Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
- Bake the pita pizzas for 10 minutes, until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams
PIZZA POCKETS
These individual stuffed pizzas taste delectable with or without the sauce on the side. If you can't make up your mind, prepare half of the calzones with ham and the other half with pepperoni.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cheeses, ham and garlic powder. Divide each loaf into eight pieces. , On a floured surface, roll each portion into a 5-in. circle. Place filling in the center of each circle. Bring dough over filling; pinch seams to seal. , Place seam side down on greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Serve warm with sauce if desired. Refrigerate leftovers.
Nutrition Facts : Calories 171 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 392mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
PIZZA POCKETS
These pastries will be a hit with everyone. Make them vegetarian by leaving out the pepperoni and adding a pinch of chilli flakes for a similar spicy kick
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 50m
Yield makes 8
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.
- Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
- Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
EASY PIZZA POCKET
This is a quick and easy take on pizza. My family loves this recipe, and it's also very easy to make. Add other pizza toppings to taste.
Provided by T.C.
Categories Main Dish Recipes Pizza Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Unroll puff pastry sheet onto a large piece of parchment paper. Cut an equal number of 1-inch strips diagonally down both sides of the pastry, leaving the center uncut.
- Spread pizza sauce over the center of the pastry. Cover sauce with pepperoni, mushrooms, and mozzarella cheese. Braid strips over the filling, alternating from side to side.
- Transfer pastry to a baking sheet. Brush beaten egg white over the top. Sprinkle Parmesan cheese over pastry.
- Bake in the preheated oven until puffed and golden, about 25 minutes.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 34.1 g, Cholesterol 42.6 mg, Fat 37.6 g, Fiber 2 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 1035.1 mg, Sugar 2.9 g
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