PIZZA POCKETS
Provided by Giada De Laurentiis
Categories appetizer
Time 31m
Yield 4 to 6 servings (makes about 16 pieces)
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
- Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
- Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
- Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Nutrition Facts : Calories 385 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 1290 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 17 grams, Sugar 5 grams
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.
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.
PORTABLE PIZZA POCKETS
Delicious, kid friendly, portable meal. Great for a quick dinner or lunch at home or on the go. This is a basic recipe, you can add ham and pineapple instead of pepperoni and green pepper, or any pizza toppings your family likes.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 35m
Yield 6 pockets, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F Grease 1 or 2 baking sheets, then sprinkle with cornmeal.
- In a bowl, toss together the mozzarella, tomatoes, pepperoni, green pepper, parmesan, pizza sauce, oregano and pepper. Set aside.
- Divide the pizza dough into 6 equal pieces and roll each piece into a ball. Roll each into 6 inch circle, on floured surface.
- Spoon some of the filling into the middle of the circle, wet the edges slightly with water and fold over into a half-moon shape. Press the edges very firmly to seal all the way around, with a fork. Don't add too much filling or they will leak. Repeat with the remaining dough and filling.
- Place 3 pockets on each baking sheet, they need room to expand. Then with a sharp knife, cut 2 or 3 small slits in the top to allow steam to escape.
- Place in the oven and bake for 15-20 minutes, or until lightly browned. Let cool slightly before serving. Can be wrapped in foil for an on the go meal.
Nutrition Facts : Calories 119.9, Fat 6.5, SaturatedFat 3.5, Cholesterol 19.6, Sodium 305.4, Carbohydrate 8.3, Fiber 0.9, Sugar 2.9, Protein 7.4
PIZZA POCKETS
These pastries will be a hit with everyone. Make them vegetarian by leaving out the pepperoni and adding a pinch of chilli flakes for a similar spicy kick
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 50m
Yield makes 8
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.
- Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
- Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
More about "portable pizza pockets recipes"
ALL-DRESSED PIZZA POCKETS (THE BEST) | RICARDO
From ricardocuisine.com
PORTABLE PIZZA POCKETS - TODAY'S PARENT
From todaysparent.com
HANDHELD PIZZA POCKETS RECIPE
From thekitchn.com
HOMEMADE PEPPERONI PIZZA POCKETS
From thecountrycook.net
HOMEMADE PIZZA POCKETS RECIPE
From foodal.com
EASY PIZZA POCKETS RECIPE
From thespruceeats.com
EASY PIZZA POCKETS
From mybakingaddiction.com
DOROTHY'S PIZZA POCKETS - PEPPERONI, PUFF PASTRY AND A …
From anaffairfromtheheart.com
PIZZA POCKETS RECIPE (4 INGREDIENTS)
From thekitchn.com
EASY PIZZA POCKETS RECIPE - COMFORTABLE FOOD
From comfortablefood.com
HOW TO MAKE TORTILLA PIZZA POCKETS FOR A QUICK MEAL - MOMMY …
From mommysnippets.com
THE 5 BEST PIZZA OVENS OF 2023
From insider.com
FREEZABLE PIZZA POCKETS | HEALTHY FAMILY PROJECT
From healthyfamilyproject.com
PIZZA NIGHT: PIZZA POCKETS - A PORTABLE PIZZA - MISCHIEF
From mischiefandmarshmallows.com
FREEZER-FRIENDLY HOMEMADE PIZZA POCKETS
From thegirlonbloor.com
BREVILLE PIZZAIOLO REVIEW: THE BEST WAY TO MAKE PIZZA INDOORS
From mashable.com
RECIPETIN EATS’ 30-MINUTE NO-YEAST PIZZA WILL CHANGE YOUR LIFE
From smh.com.au
PIZZA POCKETS - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
KID-APPROVED RECIPES
From nytimes.com
HOMEMADE PIZZA POCKETS
From thisfarmgirlcooks.com
You'll also love
Related Search