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.
PICK POCKETS
Make and share this Pick Pockets recipe from Food.com.
Provided by lauren
Categories Lunch/Snacks
Time 25m
Yield 4 pockets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Turn on the oven to 400 degrees. Grease a baking sheet with shortening. Unroll pizza dough on baking sheet. Use a pizza cutter to cut dough into four equal-size squares. Use a table knife to spread 1 tablespoon of the pizza sauce over each square, leaving a 1/4-inch boundary. Place 5 slices of pepperoni on each square. Use the knife to cut each cheese slice in half diagonally. Place cheese on top of pepperoni.
- For each pocket, fold the top left corner of the square down over the bottom right corner to make a triangle. With the tines of a fork or with your fingers, press edges of dough together to keep filling inside the pocket.
- Use a pastry brush to brush tops of pockets with milk. Sprinkle with Parmesan cheese. Put the baking sheet in the oven. Bake for 15 to 17 minutes or until golden brown. Use hot pads to remove baking sheet from oven. Use pancake turner to remove pockets from baking sheet.
Nutrition Facts : Calories 114.5, Fat 8.7, SaturatedFat 4, Cholesterol 25.1, Sodium 325.1, Carbohydrate 2, Fiber 0.3, Sugar 0.5, Protein 6.9
PIZZA POCKETS
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 0
Steps:
- Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with tomato sauce and grated mozzarella and parmesan. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with parmesan before baking. Poke a hole in each; bake 20 minutes at 400 degrees F.
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.
CHICKEN POCKETS
A creamy chicken dip with a bread covering.
Provided by momloves3
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g
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.
PEACH POCKETS RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, sugar, coconut oil, cold water, peach preserve, butter, peaches, lemon juice, cinnamon, egg, powdered sugar, milk
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, salt, and sugar.
- Add the coconut oil to the dry ingredients and mix together using a fork or your fingers.
- Add the cold water to the dough, a little at a time, and continue to mix until dough forms a ball.
- Cut dough into two equal parts and flatten them into 1-inch (2 ½ cm) thick disks. Wrap the disks in plastic wrap and chill for one hour.
- Add the peach preserves and butter to a small microwave-safe bowl and heat in the microwave for about 20 seconds or until butter has melted. Stir to combine.
- Dice the peaches and put them in a medium bowl.
- Add the preserve mixture, lemon juice, and cinnamon to the peaches and mix until peaches are well-coated.
- Remove one of the dough disks from the refrigerator.
- Lightly flour your work surface, dough, and rolling pin.
- Roll out the dough to form a large rectangle about ⅛-inch (3 mm) thick.
- Preheat oven to 375°F (190°C).
- Cut the dough into an even number of small rectangles.
- Beat the egg in a small bowl. Brush the edges of half of the rectangles with the egg wash.
- Spoon one tablespoon of the peach mixture into the center of each brushed rectangle.
- Place another rectangle of the same size over the one with the filling. Lightly press down.
- Use a fork to seal the edges around each rectangle, then lightly poke the tops of each rectangle a few times. Brush the edges and tops of the dough with the egg wash.
- Place the pockets on parchment-lined baking sheets and place in the freezer as you repeat the same process with the other dough disk.
- Bake for 30-35 minutes or until dough is golden brown.
- For the glaze, mix together powdered sugar and milk until smooth.
- Drizzle peach pockets with glaze and serve.
- Enjoy!
Nutrition Facts : Calories 554 calories, Carbohydrate 65 grams, Fat 29 grams, Fiber 2 grams, Protein 6 grams, Sugar 23 grams
PEAR POCKETS
My kids and I made up this recipe one day for lunch. The juxtaposition of the Cheddar, pears, and peanut butter is yummy and decently healthy for kids. I'm sure there are a dozen variations that would be equally delicious and quick, but this is what we had on hand that day!
Provided by egruninger01
Categories Appetizers and Snacks Pastries
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
- Combine two crescent roll triangles by overlapping the seams, creating a square. Repeat with remaining dough to form 4 squares total.
- Spread 1 tablespoon peanut butter in the center of each square; top each with pieces of Asian pear. Sprinkle 1/4 teaspoon cinnamon atop pear slices; top with Cheddar cheese. Fold one corner of a square over to completely cover the fillings, creating a triangle; seal the edges together. Repeat with remaining squares. Arrange pear pockets on the prepared baking sheet.
- Bake on the preheated oven until dough is lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 29 g, Cholesterol 14.8 mg, Fat 25 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 7.7 g, Sodium 601.8 mg, Sugar 7.7 g
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
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