Pizza Bake Pockets Recipe By Tasty

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PEPPERONI PIZZA POCKETS RECIPE BY TASTY



Pepperoni Pizza Pockets Recipe by Tasty image

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

1 sheet puff pastry
15 slices pepperoni
1 cup marinara sauce
½ cup shredded mozzarella cheese
1 egg, for egg wash

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



Pita Pizza Pockets 4 Ways Recipe by Tasty image

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

1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
12 slices pepperoni
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup pineapple, chunks
¼ cup canadian bacon, diced
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup button mushroom, sliced
¼ cup green bell pepper, diced
2 tablespoons black olive, sliced
1 large pita
¼ cup barbecue sauce
½ cup shredded mozzarella cheese
¼ cup chicken, grilled. diced
2 tablespoons jalapeño, pickled

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

MINI GOLDEN BEEF POCKETS



Mini Golden Beef Pockets image

You know those handheld pizza pockets you can find in the freezer section of the grocery store? Well they were one of my favorite after-school snacks growing up so I've made my own version-a mashup of those pockets combined with another favorite of mine: Jamaican beef patties.

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 8 pockets

Number Of Ingredients 18

1 tablespoon canola oil
1 pound lean ground beef
1 onion, finely diced
1 clove garlic, minced
1 tablespoon ketchup
1 to 2 teaspoons Caribbean all-purpose seasoning
1 teaspoon browning sauce, such as Grace
1 teaspoon dried jerk seasoning
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon fresh thyme leaves
3 green onions, thinly sliced
1 small Roma tomato, diced
Kosher salt and freshly ground black pepper
Two 14.1-ounce packages refrigerated pie crusts
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons ground turmeric

Steps:

  • For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
  • Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
  • For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
  • Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.

PIZZA BAKE POCKETS RECIPE BY TASTY



Pizza Bake Pockets Recipe by Tasty image

Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, olive oil, marinara sauce, shredded mozzarella cheese, pepperoni, olive oil

Provided by Camille Bergerson

Categories     Snacks

Yield 8 pockets

Number Of Ingredients 10

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, plus 1 additional teaspoon
3 ½ cups marinara sauce
2 cups shredded mozzarella cheese, plus 2 tablespoons for topping
1 cup pepperoni
1 teaspoon olive oil

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!

Nutrition Facts : Calories 428 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams

PIZZA POCKETS



Pizza Pockets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h20m

Yield 18 pizza pockets

Number Of Ingredients 22

2 teaspoons instant or active dry yeast
8 cups all-purpose flour
2 teaspoons kosher salt
2/3 cup olive oil, plus more for coating the bowl
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, diced
8 ounces white button mushrooms, sliced
8 ounces brown button mushrooms, sliced
1 tablespoon chopped fresh thyme
1/4 cup white wine
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced
4 ounces goat cheese, crumbled
8 ounces Italian sausage
Olive oil, for browning sausage
1 jar marinara sauce
8 ounces fresh mozzarella, thinly sliced
4 ounces pepperoni
4 ounces Canadian bacon
1 egg, beaten

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.

PIZZA POCKETS



Pizza Pockets image

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.

SUPREME PIZZA PIE POCKETS



Supreme Pizza Pie Pockets image

These slice-shaped pizza pockets, filled with all the supreme fixings, are an irresistible weeknight dinner and a clever way to use pie crusts. And with no dusting and rolling, they couldn't be easier-just cut, fold, seal and bake!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 lb bulk Italian sausage
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 cup diced white mushrooms
2 cloves garlic, finely chopped
1/8 teaspoon crushed red pepper flakes
1/4 cup pizza sauce
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning

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.

Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 1 g, TransFat 0 g

SHEET TRAY PUFF PASTRY POCKETS RECIPE BY TASTY



Sheet Tray Puff Pastry Pockets Recipe by Tasty image

Here's what you need: puff pastry, ground beef, russet potato, tomato, taco seasoning, water, shredded mexican cheese blend, grated parmesan cheese, mozzarella cheese, shredded provolone cheese, ricotta cheese, italian seasoning, salt, shredded cheddar cheese, eggs, bacon, pizza sauce, shredded mozzarella cheese, pepperoni, egg

Provided by Chris Salicrup

Categories     Lunch

Yield 8 servings

Number Of Ingredients 20

4 sheets puff pastry
½ lb ground beef
¼ cup russet potato, diced
¼ cup tomato, diced
1 tablespoon taco seasoning
¼ cup water
½ cup shredded mexican cheese blend
¼ cup grated parmesan cheese
¼ cup mozzarella cheese
¼ cup shredded provolone cheese
¼ cup ricotta cheese
¼ teaspoon italian seasoning
¼ teaspoon salt
½ cup shredded cheddar cheese
2 eggs, scrambled
6 slices bacon, cooked
2 tablespoons pizza sauce
½ cup shredded mozzarella cheese
10 slices pepperoni
1 egg, beaten

Steps:

  • In a skillet over medium-high heat, add the ground beef, potatoes, tomatoes, and taco seasoning. Cook until the beef begins to brown. Then add the water, cover with a lid, and let simmer for 10 minutes. Set aside.
  • Preheat oven to 375˚F (190˚C).
  • In a bowl, mix together parmesan, mozzarella, provolone, ricotta, Italian seasoning, and salt. Set aside.
  • Flour a clean working surface and place two sheets of puff pastry next to one another, slightly overlapping on the edge. Press overlapping edges together firmly and roll out with a rolling pin to match the size of an 18x13-inch (45x30-cm) sheet tray. Repeat with two more sheets of puff pastry and set aside under a slightly damp towel until you're ready to start assembling.
  • To assemble, spray an 18x13-inch (45x30-cm) sheet tray with cooking spray and place one of the big pieces of puff pastry on the sheet. Press the dough into the corners.
  • Divide the sheet tray into eight sections. First, place half of the four-cheese mixture onto the dough and shape into a small rectangle that takes up about ⅛ of the sheet pan, leaving about half an inch from the edges of the corner of the pan. Repeat below with the rest of the four-cheese mixture.
  • Next to the four-cheese pockets, make a rectangle with cheddar, followed by scrambled eggs, bacon, and more cheddar on top. Repeat for another egg, bacon, and cheese-flavored pocket.
  • Then, sprinkle some Mexican blend cheese in the shape of a rectangle, followed by the cooked taco meat, and topped with more Mexican blend cheese. Repeat for another taco-flavored pocket.
  • Lastly, spread some pizza sauce in a rectangle shape and top with mozzarella cheese, pepperoni, and a little more cheese on top. Repeat for another pizza-flavored pocket.
  • Using a pastry brush, brush around each rectangle with egg wash. Cover the whole sheet pan with the other puff pastry sheet and press firmly down in between each rectangle to seal and form an isolated pocket.
  • Once those feel secure, cut the dough into 8 rectangular pockets, and remove any excess dough from the sides. Using a fork, poke each pocket 4 times for ventilation and brush each pocket with egg wash.
  • Bake for 28-30 minutes, or until the top is golden brown and the pockets have puffed up.
  • Enjoy!

Nutrition Facts : Calories 942 calories, Carbohydrate 59 grams, Fat 65 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram

PIZZA POCKETS



Pizza Pockets image

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

2 1/2 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup water
2 tablespoons cooking oil
1/2 cup pepperoni or 1/2 cup ham
1 cup onion, chopped
1/2 cup green pepper
2 medium tomatoes
1/3 cup tomato paste
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon thyme
1 1/2 cups cheese, shredded
3 tablespoons water

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.

EASY PIZZA POCKET



Easy Pizza Pocket image

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

1 sheet frozen puff pastry, thawed
1 (8 ounce) can pizza sauce
1 (3 ounce) package sliced pepperoni
1 cup sliced mushrooms
1 cup mozzarella cheese
1 egg white, beaten
2 tablespoons grated Parmesan cheese

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

CRESCENT PIZZA POCKETS



Crescent Pizza Pockets image

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

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
¼ cup pizza sauce
¾ cup shredded mozzarella cheese
½ cup sliced pepperoni
1 teaspoon grated Parmesan cheese

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

PEPPERONI PIZZA POCKETS



Pepperoni Pizza Pockets image

Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular with the preschool set at our son's dinosaur-theme birthday party...but you can be sure adults will love them, too! - Robin Werner, Brush Prairie, Washington

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h20m

Yield 16 pockets

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 can (8 ounces) pizza sauce, divided
96 slices turkey pepperoni
4 cups shredded part-skim mozzarella cheese
1 large egg, lightly beaten
8 teaspoons grated Parmesan cheese
2 teaspoons Italian seasoning

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.

Nutrition Facts : Calories 316 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 751mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

FRESH MOZZARELLA, TOMATO AND OLIVE PIZZA POCKETS



Fresh Mozzarella, Tomato and Olive Pizza Pockets image

The traditional reason for wrapping ingredients in pastry - be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes - is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates. These pizza pockets couldn't be easier to make, and they are delicious whether eaten with a knife and fork or your fingers.

Provided by Melissa Clark

Categories     dinner, lunch, pizza and calzones, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 ounces fresh mozzarella, shredded
3/4 cup cherry tomatoes, quartered
6 tablespoons chopped, pitted Kalamata olives
5 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh basil
1 large garlic clove, minced
1/4 teaspoon salt
Ground black pepper, to taste
1 pound refrigerated pizza dough
Flour for rolling dough

Steps:

  • Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, combine all ingredients except dough.
  • Divide dough into four equal pieces; roll each piece into a ball. On a lightly floured surface, roll one ball into a 7-inch round. Mound 1/4 of the filling on half the dough. Fold other dough half over the filling and pinch edges together to seal. Transfer pocket to prepared baking sheet. Repeat with remaining dough and filling.
  • With a sharp knife, cut several slits in top of each pastry. Bake pockets until golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1211 milligrams, Sugar 2 grams

MINI PIZZA POCKETS RECIPE



Mini Pizza Pockets Recipe image

These mini pizza pockets are easy to make, and everyone gets to customize their very own. No problems with your picky eaters here!

Provided by Kristen Hills

Categories     Main Course

Time 25m

Number Of Ingredients 5

8 ounces crescent seamless dough sheet (1 package, (I used Pillsbury))
1 cup pizza sauce
1 cup shredded Mozzarella cheese
½ cup cooked diced ham
½ cup pineapple tidbits ((drained))

Steps:

  • Preheat oven to 375 F. Grease a mini-muffin pan.
  • Roll out the seamless dough sheet on a lightly floured surface.
  • Using a pizza cutter, cut the dough into 24 dough pieces. Try to make them as even as possible. (you can also use a small round cookie cutter to make them all the same size)
  • Grease a muffin tin (12 or 24) with cooking spray.
  • Line each mini muffin cup with a piece of dough. Press the dough against the sides and bottoms of the cups.
  • Put a little sauce and cheese into each cup. You can also put other toppings, but my kids love just plain cheese.
  • Bake 8-10 minutes or until golden brown and remove from oven. Serve warm while the cheese is still hot.

Nutrition Facts : Calories 330 kcal, Carbohydrate 31 g, Protein 12 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 1128 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

PIZZA POCKETS



Pizza Pockets image

Spend 30 seconds of your day watching our video on how to make Pizza Pockets! Your family will thank you after just one bite of these tasty Pizza Pockets.

Provided by My Food and Family

Categories     Lunch

Time 22m

Yield 4 servings

Number Of Ingredients 5

1 can (8 oz.) refrigerated crescent dinner rolls
16 slices OSCAR MAYER Pepperoni
1 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
1/3 cup CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Unroll dough into 4 rectangles; press perforations together to seal. Place on lightly floured surface; roll each to 7x5-inch rectangle.
  • Place 4 pepperoni slices on one short side, 1 inch from edge, of each dough rectangle. Combine shredded cheese and pasta sauce; spread over pepperoni. Fold dough rectangles crosswise in half; firmly press edges together to seal. Transfer to baking sheet. Sprinkle with Parmesan.
  • Bake 12 min. or until golden brown.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 820 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 8 g, Protein 13 g

PIZZA BOMBS RECIPE BY TASTY



Pizza Bombs Recipe by Tasty image

Here's what you need: butter, can of biscuit dough, marinara sauce, sliced pepperoni, ball of mozzarella cheese, butter, garlic, salt, pepper, italian seasoning, shredded parmesan cheese

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 16 balls

Number Of Ingredients 11

3 tablespoons butter, for greasing the pan
16 ½ oz can of biscuit dough, 1 can
marinara sauce
sliced pepperoni
8 oz ball of mozzarella cheese, cut into cubes
butter, melted
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 tablespoon italian seasoning
shredded parmesan cheese, for topping

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with butter.
  • Cut each biscuit in half. Press each half into a circle with your thumb.
  • Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella cheese in the center of each biscuit round.
  • Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on the prepared baking sheet.
  • Combine the melted butter, garlic, salt, pepper, and Italian seasoning in a small bowl.
  • Brush the butter mixture onto each pizza bomb and top with Parmesan.
  • Bake for 15-20 minutes, until the bombs have nicely browned.
  • Once they are cool enough to handle, serve with marinara sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 150 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 2 grams

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2019-09-08 Preheat oven to 400˚F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Roll out one pound of pizza dough into a rectangle on a lightly floured surface, approximately 12 by 16 inches. Repeat with the remaining dough. Let rest 3 minutes, then stretch the dough out again.
From foodal.com


EASY HOMEMADE PIZZA POCKETS OR CALZONES - LAURA FUENTES
2019-01-17 Instructions. Preheat oven to 375F with the oven racks positioned in the middle sections of the oven. Grease two baking sheets or, line them with parchment paper. On a lightly floured surface, divide each pizza dough in half. Roll out each pizza dough into rounds (4). Transfer 2 dough rounds onto each baking sheet.
From laurafuentes.com


BREAD PIZZA POCKET RECIPE | PIZZA POCKETS - HEBBAR'S KITCHEN
2019-01-20 Instructions. 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.
From hebbarskitchen.com


EASY PIZZA POCKETS RECIPE - THE SPRUCE EATS
2022-01-11 Gather the ingredients. In a small saucepan combine the garlic, kosher salt, tomato paste, tomato sauce, a dash of black pepper, oregano, and olive oil. Bring the sauce to a simmer; reduce the heat to low and cook, stirring, for 3 minutes. Cool the sauce and store in a covered container in the refrigerator for up to three days.
From thespruceeats.com


BREAKFAST PIZZA POCKETS TASTE LIKE CHILDHOOD RECIPE
Cool 5 minutes. Step 3. Unroll pizza dough, and press into a 15- x 10-inch rectangle. Cut dough crosswise into4 rectangles. Place egg mixture evenly on half of each rectangle. Top eggs evenly with bacon and cheese. Lightly brush edges of each rectangle with water, and fold dough overfilling, pressing edges with a fork to seal.
From myrecipes.com


PIZZA POCKETS - EMILY BITES
2015-05-05 Instructions. On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 12”x12” square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3). In a mixing bowl, combine the Mozzarella ...
From emilybites.com


PIZZA POCKET RECIPE - EASY HOMEMADE PIZZA POCKETS
2020-03-09 Heat oven to 450 degrees. In a measuring cup or small bowl, whisk together bouillon base, garlic, milk, and egg. Set aside for a future step. In a separate bowl, combine flour, parmesan, baking powder, salt, rosemary, oregano, thyme, and basil. Stir to thoroughly combine. Cut the cold butter into 4 or 5 chunks.
From eatingonadime.com


HOMEMADE PIZZA POCKETS - PRINCESS PINKY GIRL
2021-02-28 Preheat the oven to 400*. Measure out enough parchment paper to line a standard baking sheet. Open and unroll the pre-made pizza crust. Using the parchment paper, a rolling pin (and a dusting of flour if the dough is too sticky) lightly flatten the dough.
From princesspinkygirl.com


EASY HOMEMADE PIZZA POCKETS - DELICIOUS ON A DIME
2017-01-30 Lay them seam-side down on a greased cookie sheet. Brush with olive oil and sprinkle with garlic powder and Italian seasoning. Bake in a 350 degree F oven for 15 – 20 minutes, or until dough is firm and bottoms are slightly browned. Broil for 1-2 minutes if you’d like to brown the tops slightly.
From deliciousonadime.com


EASY PIZZA POCKETS - MY BAKING ADDICTION
2018-01-30 Instructions. Preheat oven to 375°F. Line a baking sheet with parchment paper. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add …
From mybakingaddiction.com


BIG & TASTY CHEESEBURGER POCKETS RECIPE - PILLSBURY.COM
2022-02-07 Heat oven to 375°F. In 10-inch skillet, mix cooked beef and ketchup. Heat over medium-high heat, stirring occasionally, until hot. Stir in relish, cheese and mustard. Set aside. Separate dough into 4 rectangles. Place on ungreased cookie sheet. Press each to 8x5 inches, firmly pressing perforations to seal. 2.
From pillsbury.com


CHEESY CHICKEN PIZZA POCKETS - JUST A TASTE
2015-01-12 Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Roll the pizza dough into a 12x8-inch rectangle. Cut the rectangle in half lengthwise. Cut each smaller rectangle into three 4-inch squares for a total of six squares. In a medium bowl, combine the shredded chicken, mini pepperoni, spinach, cheese and ½ cup of the marinara ...
From justataste.com


ALL-DRESSED PIZZA POCKETS (THE BEST) | RICARDO
In a bowl, combine the water, oil, and honey. Set aside. In a large bowl with a wooden spoon, or in a stand mixer (using the dough hook), combine the flour, yeast, and salt. Add the water mixture and stir until it forms a soft ball. Knead the dough for about 3 minutes on a floured surface or in the stand mixer.
From ricardocuisine.com


12 EASY AND DELICIOUS PIZZA-INSPIRED RECIPES - THE SPRUCE EATS
2021-05-25 Scrumptious little pizza roll appetizers made with crescent dough are one of the easiest party starters around. They need only 5 ingredients, and bake in 15 minutes, for a tasty game day nosh, or kid-pleasing after-school snack. Serve with prepared or homemade marinara sauce on the side for dipping. 11 of 12.
From thespruceeats.com


MUFFIN TIN PIZZA POCKETS - JUST A TASTE
2022-05-07 Instructions. Preheat the oven to 375°F. Grease a muffin pan with cooking spray. Divide the pizza dough into 12 equal portions, rolling each into a ball then flattening them slightly. Add ½ teaspoon marinara sauce to the center of each piece of dough (reserve the remaining marinara sauce for dipping). Divide the mozzarella cheese among the ...
From justataste.com


PIZZA POCKETS RECIPE (4 INGREDIENTS) | KITCHN
2022-01-31 Homemade pizza pockets are incredibly easy to make with just four ingredients and about 10 minutes of prep work. Prep the dough. Separate the dough into four rectangles (two triangles each), and use your fingers to seal the seams. Fill. Spread pizza sauce over half of each rectangle, then layer with shredded mozzarella and sliced pepperoni.
From thekitchn.com


THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD - DIMITRAS DISHES
2022-02-07 Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes. Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume.
From dimitrasdishes.com


HOMEMADE PEPPERONI PIZZA POCKETS - THE COUNTRY COOK
2016-08-18 Preheat oven to 450f degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.) In a bowl, whisk together eggs, milk and garlic. In a separate bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
From thecountrycook.net


MCCAIN PIZZA POCKETS: THE ULTIMATE DELICIOUS AND EASY ... - SIX …
The product line up features Cheese and Pepperoni in a variety of formats to recognize consumers’ needs including three, six and fourteen pack (Pepperoni only). Perfect for families looking for more out of snacking! McCain Pizza Pockets are the ideal after-school snack for kids and kids at heart. My teen can be found most nights heating up ...
From sixtimemommy.com


HOMEMADE PIZZA POCKETS RECIPE - SIX SISTERS' STUFF
2021-12-16 Thaw rolls according to directions on the package. Preheat oven to 350 degrees. After the rolls are thawed (but not risen), stretch out each roll and lay it flat on a greased cookie sheet. Spoon a small amount of pizza sauce onto each roll. Top with a small handful of shredded cheese, and three pepperoni slices.
From sixsistersstuff.com


PIZZA POCKETS - THE TORTILLA CHANNEL
How To Make Pizza Pockets. Prepare 2 ingredient dough according to the recipe. Preheat the oven to 400F degrees. Make a big round ball of dough and push it slightly flat. Cut it into 6 pie slices. Flour a cutting board and roll the pie slice into a …
From thetortillachannel.com


HOMEMADE PIZZA POCKETS - POCKET CHANGE GOURMET
2015-10-06 Cool. Pizza Pockets. Preheat oven to 400 degrees. Very lightly sprinkle flour on a hard surface and roll out each biscuit. Add about ½ teaspoon pizza sauce to one side of circle. Add cheese and toppings. Fold over and seal with a …
From pocketchangegourmet.com


HOMEMADE PIZZA POCKETS - BAKING YOU HAPPIER
2020-12-10 Preheat the oven to 425 degrees. Open the pizza crust and unroll it flat onto a sheet of parchment paper. Using a pizza cutter, cut the dough into 6 pieces. Separate the 6 pieces and gently stretch them out a little. Add 1 tbsp of pizza sauce and a pinch of mozzarella and cheddar cheese to the corner half of each square.
From bakingyouhappier.com


EASY CHEESY HOMEMADE PIZZA POCKETS - ONE LITTLE PROJECT
2019-01-23 Cut the pizza crust into 6 squares. Add about 1 Tablespoon of pasta sauce, some mozzarella cheese and 2 pepperoni slices to half of each square. Fold over each square to make triangular pizza pockets. Seal the edges with a fork. Optional - Brush the top of each triangle with a small amount of oil.
From onelittleproject.com


HOMEMADE PIZZA POCKETS | TASTY KITCHEN: A HAPPY RECIPE …
2011-04-29 Using a rolling pin, shape each piece into an oval. Place about 1/4 cup of the filling in the lower half of the dough, fold the dough over in half. Allow room around the edges to seal. Using fingers, pinch dough together to seal all edges. Place pocket on a lightly sprayed cookie sheet and, with a pastry brush, brush dough with egg white wash ...
From tastykitchen.com


PIZZA POCKETS | RICARDO
With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. In a skillet over medium-high heat, cook the sausage meat in the butter, breaking it up with a wooden spoon. Remove from the …
From ricardocuisine.com


EASY PIZZA POCKETS - YUMMY HEALTHY EASY PIZZA POCKET IDEAS
2019-12-06 Pizza Pocket Crusts. Dissolve the sugar and yeast in the warm water in a measuring cup, let rest for 8 minutes. Combine the flour and salt in a medium sized bowl. Pour yeast mixture over flour mixture. Add the olive oil, mix well. Place the dough on a floured surface and knead for 2 minutes.
From yummyhealthyeasy.com


PIZZA BOMBS (HOMEMADE PIZZA POCKETS) - SPEND WITH PENNIES
2015-06-19 Instructions. Preheat oven to 375°F. Roll each biscuit out very thin. Add ½ tablespoon sauce to each biscuit. Place one cube of cheese and 1 to 1 ½ tablespoons toppings on each. Fold the biscuits is to fold it in half (like a taco), pinch the edges shut and then bring the corners under and roll to make a ball.
From spendwithpennies.com


EASY PIZZA POCKET RECIPE | RECIPE | PIZZA POCKETS RECIPE ... - PINTEREST
Chicken Pockets. Boite A Lunch. These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes. carriearnold. C.
From pinterest.com


HOMEMADE STUFFED PIZZA POCKETS - SIMPLY GLORIA
2014-02-06 Put each pizza pocket onto the baking sheet, 1/2 inch to an inch apart. Add the garlic powder to 2 tablespoons of melted butter. Brush melted garlic butter on the tops of dough and sprinkle grated Parmesan cheese on the top. Bake in a preheated 350 degree oven for 25 to 30 minutes. Or until golden brown on the tops.
From simplygloria.com


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