Homemade Bread Pocket With Pizza Filling Oamc Recipes

BREAD POCKETS RECIPE | BREAD PIZZA POCKET RECIPE | PIZZA POCKETS

Steps:

• firstly, in a large kadai heat 1 tsp butter and saute 1 clove garlic and onion.
• now add 1 carrot, 3 tbsp sweet corn, ½ capsicum and ¼ tsp salt.
• stir fry on high flame, until the vegetables are cooked well.
• now add 3 tbsp pizza sauce and mix well.
• transfer to a bowl and allow to cool completely.
• now add 4 olives, 1 tsp jalapeno and ¼ cup mozzarella cheese. mix well.
• now take a bread slice and trim off the edges and roll thin.
• stuff the stuffing and seal tight.
• furthermore, heat the oil and deep fry the bread pizza pockets on medium flame. or preheat oven and bake at 180 degree celsius for 15-20 minutes.
• finally, serve bread pizza pockets hot with tomato ketchup or green chutney.

PIZZA POCKETS

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.

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY

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!

HOMEMADE BREAD POCKET WITH PIZZA FILLING (OAMC)

Steps:

• Bread dough:.
• Heat the milk until luke warm, stir in yeast until absorbed.
• Add sugar, salt and oil.
• Add whole wheat and all purpose flour (reserve 3/4 cup of all purpose flour).
• Knead until smooth and not sticky.
• Let rise for 30 min in a bowl under a dishtowel.
• Filling:.
• Brown the meat and pour off juices.
• Add bell pepper and onion.
• Season with salt, pepper, oregano and any spice of your liking, put aside.
• After the dough has risen punch it back down and knead for a couple of minutes.
• Divide the dough in 20 small balls. I usually divide the dough in half, then in quarters and then each quarter into 5 balls, to get even sizes.
• Each ball is rolled out thinly with a rolling pin to approx a dessert plate size. Use the reserved flour to help non sticking.
• Brush the rim with egg.
• Smear the middle with 1 tbsp of tomato, add 1-2 tbsp meat filling to the middle and top with cheese.
• Fold over and pinch the rim with a fork - you should now have a half moon shaped bread with filling. The filling should not be visible or falling out.
• Let rise for 10 minutes.
• Bake at 350 for 10-12 minutes until golden.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.

TACO FILLING (OAMC)

Steps:

• Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
• I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!

PIZZA LUNCHABLE - OAMC

Steps:

• Roll out pizza dough and bake according to directions on the canister.
• Put 1/4 cup of cheese in 12 snack size ziploc bags.
• Put 1/4 cup of sauce in 12 snack size bags.
• When the pizza crust is done cut into 12 squares. (The package says that 1/6 of a package is a serving which is where I am coming up with the serving sizes).
• Place two squares in each quart size ziploc.
• Add one cheese packet and one sauce packet in the package with the crust.
• Freeze.
• To eat, have your child put one package in their lunch box and by lunchtime it will the thawed and ready to eat!