Pie Crust Pizza Pockets Recipes

SUPREME PIZZA PIE POCKETS

Steps:

• Heat oven to 425°F. In 10-inch nonstick skillet, heat oil over medium heat. Add sausage; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to small bowl.
• Add bell pepper, onion and mushrooms to drippings in skillet; cook 3 to 5 minutes, stirring frequently, until softened and browned. Stir in garlic and pepper flakes; remove from heat. Stir in sauce and sausage.
• Unroll crusts on work surface. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.
• Spread 2 rounded tablespoons sausage mixture on half of each crust wedge in triangle shape, leaving 1/2-inch border. Sprinkle 2 tablespoons mozzarella cheese over filling in each pocket. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Carefully transfer to large ungreased cookie sheet. Brush with melted butter. Sprinkle with grated Parmesan cheese and Italian seasoning.
• Bake 13 to 15 minutes or until crust is golden brown.

PIZZA POCKETS

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.

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!

CRESCENT PIZZA POCKETS

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.

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

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
• In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
• Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
• Top each with 1 tablespoon marinara sauce, 1 pepperoni slice and 1 tablespoon cheese. Fold over, and pinch edges to seal.
• Bake 15 to 20 minutes or until golden.
• Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

PIE CRUST PIZZA POCKETS

Steps:

• Preheat the oven to 425.
• Unroll one of the pizza crusts onto a cutting board.
• Cut it in half.
• On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
• Add cheese to taste and toppings, but not so much that you cannot close the crust.
• Fold the crust in half and seal with a fork.
• Repeat with the other 3 halves of crust.
• Bake at 425 for 10-15 minutes or until the crust is flaky and done.
• Let cool a bit and serve.

PIE CRUST PIZZA POCKETS

Steps:

• Preheat the oven to 425.
• Unroll one of the pizza crusts onto a cutting board.
• Cut it in half.
• On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
• Add cheese to taste and toppings, but not so much that you cannot close the crust.
• Fold the crust in half and seal with a fork.
• Repeat with the other 3 halves of crust.
• Bake at 425 for 10-15 minutes or until the crust is flaky and done.
• Let cool a bit and serve.

EASY PIZZA POCKET

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.

PIZZA BAKE POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with cheese.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!