Lisas Pizza Pockets Recipes

PIZZA POCKETS

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.

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.

PEPPERONI PIZZA POCKETS RECIPE BY TASTY

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!

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!

PIZZA POCKETS

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.

PIZZERIA LUIGI - MONA LISA PIZZA

Steps:

• Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves. Let the yeast activate for 2 to 5 minutes. Add salt and 2 cups of flour and stir until blended. Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
• Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
• With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
• Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
• Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
• Preheat oven to 500 degrees F.
• Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose.
• Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
• Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown.

PEPPERONI PIZZA POCKETS

Steps:

• Preheat oven to 400°. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into 16 pieces. On a lightly floured surface, roll each portion into a 6-in. circle. Place 2 teaspoon pizza sauce, 6 slices pepperoni and 1/4 cup of mozzarella. Lightly brush edge of dough with egg. Bring dough over filling; press firmly, then crimp seams to seal. , Place on greased or parchment-lined baking sheets. Brush with egg; sprinkle with Parmesan and Italian seasoning. Bake until golden brown, 18-20 minutes. Warm remaining pizza sauce; serve with pizza pockets.

DIABETIC PIZZA POCKETS

Steps:

• Open dough can and place on a work surface.
• Roll out and cut two 6-inch circles.
• Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles.
• Discard remaining scraps.
• Place the dough circles on the work surface.
• Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge.
• Place 1/4 cup of the mozzarella cheese near the center of each circle.
• Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.
• Dampen the edges of each circle with a little water.
• Fold circles in half, enclosing the cheese filling.
• Crimp the edges by pressing down with the tines of a fork along the edge.
• Cut two small slits in the top for steam vents.
• Cover and refrigerate until ready to bake.
• Preheat oven to 425°F.
• Lightly coat a baking sheet with cooking spray.
• Place pizza pockets on prepared baking sheet.
• Bake until golden brown, about 10 minutes.
• Allow to cool for a few minutes before eating.

PIZZA POCKETS

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.