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.
EASY PIZZA POCKET
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
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
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.
CRESCENT PIZZA POCKETS
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
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
WAFFLE-IRON PIZZAS
These little pizza pockets are a fun mashup using a waffle iron. Try adding your favorite toppings or even a few breakfast fillings, such as ham and eggs. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Roll or press biscuits to fit waffle iron. On 1 biscuit, place 1/4 cup cheese, 6 slices pepperoni and 1 scant tablespoon chopped bacon to within 1/2 in. of edges. Top with a second biscuit, folding bottom edge over top edge and pressing to seal completely., Bake in a preheated waffle iron according to manufacturer's directions until golden brown, 4-5 minutes. Repeat with remaining ingredients. Serve with pizza sauce.
Nutrition Facts : Calories 461 calories, Fat 21g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 1650mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
WAFFLED PIZZA BITES
The whole family will love this playful twist on waffles. Mozzarella and Parmesan cheeses are sandwiched between two layers of dough and cooked up in the waffle iron. It's like a pizza grilled cheese waffle! -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cheeses, basil and oregano. Separate each roll of crescent dough into two 7x6-in. rectangles; seal perforations., Place 1 rectangle on a preheated greased 8-in. square waffle iron (dough will not cover entire surface). Layer with half the cheese mixture and half the pepperoni to 1/2 in. of edges; top with another rectangle. Bake until golden brown, 4-5 minutes. Repeat., Remove to a cutting board and cool slightly. Cut each rectangle into 4 triangles; serve warm, with pizza sauce and, if desired, toppings.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 909mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.
PIZZA WAFFLES RECIPE BY TASTY
Here's what you need: pizza dough, marinara sauce, shredded mozzarella cheese, pepperoni
Provided by Tasty
Categories Snacks
Time 30m
Yield 4 waffles
Number Of Ingredients 4
Steps:
- Slice the pizza dough into 8 equal pieces, then press each piece flat.
- Place 4 pieces of dough into a preheated, greased waffle iron.
- Spread one tablespoon of marinara, ¼ cup (25 grams) of mozzarella, and 3 slices of pepperoni on each piece of dough.
- Top with the 4 remaining pieces of dough and seal.
- Cook for 3-5 minutes, until golden brown, then serve.
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 47 grams, Fat 12 grams, Fiber 1 gram, Protein 14 grams, Sugar 3 grams
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