Pizza Pocketspurse Recipes

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.

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.

HOMEMADE PIZZA POCKETS

Steps:

• Preheat oven to 450F degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
• In a small bowl, whisk together eggs, milk and garlic.
• In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
• Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
• Stir the egg mixture into the flour mixture.
• Mix until dough comes together into a loose ball. Note: to make this easier, you could use an electric mixture with a dough attachment.
• Dump the dough ball onto a large, floured countertop.
• Knead the dough ten times (turning it over onto itself and turning 90 degrees each time). Add additional flour as necessary to keep it from sticking.
• Using a rolling pin, roll out dough to about ½-inch thickness.
• Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
• After cutting out the circles, press them down or roll them out some more to make them large enough to hold the all the fillings. Note: this dough does stretch pretty easily too which you may need to do to close it up over the fillings.
• Place the crust circles on prepared baking sheets.
• Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
• Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
• Carefully fold the crust in half and press together the edges.
• Take a fork and go around the edges to make sure they seal closed. If necessary, add a bit of water to the seals with your finger to help them stay sealed.
• Bake at 450f degrees for 13-15 minutes until crust is lightly browned. Continue until all pizza pockets are made.
• Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

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

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.

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!

POUTINE PIZZA

Steps:

• Place flour in a large bowl. Whisk water, egg, yeast, and sugar together in a cup. Make a well in the flour and pour in yeast mixture. Stir until mixture forms a smooth dough, adding a small amount of flour or water if needed. Cover bowl with a towel; set aside to rise until doubled in size, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Spread French fries in a single layer on a baking sheet.
• Bake fries in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat and fry bacon pieces until browned, about 5 minutes; remove to drain on a paper towel.
• Spray a round pizza pan with baking spray.
• Punch down dough, and flatten onto pizza pan. For a stuffed crust, sprinkle about 1/4 cup shredded Mexican cheese blend around the edge of the dough, roll dough inward over cheese, and pinch dough to seal.
• Spread a thin layer of pizza sauce over dough. Spread fries over dough; pour gravy over fries as needed to cover. Top with remaining Mexican cheese blend. Sprinkle bacon pieces evenly over pizza.
• Bake in the preheated oven until cheese is bubbly and crust is golden, about 20 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!

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.