Pizza Pockets
If you want to add more Mediterranean recipes to your recipe box, Pizza Pockets might be a recipe you should try. One serving contains 570 calories, 16g of protein, and 35g of fat. This recipe serves 18. For $1.67 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. This recipe from Foodnetwork has 4995 fans. A mixture of olive oil, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 4 hours and 20 minutes. With a spoonacular score of 74%, this dish is solid. Try Celebrate National Pizza Day With Vegan Pizza Pockets, Pizza Pockets, and Pepperoni Pizza Pockets for similar recipes.
Servings: 18
Preparation duration: 50 minutes
Cooking duration: 210 minutes
Ingredients:
2 teaspoons instant or active dry yeast
8 ounces brown button mushrooms, sliced
4 ounces Canadian bacon
1 egg, beaten
8 cups all-purpose flour
8 ounces fresh mozzarella, thinly sliced
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
4 ounces goat cheese, crumbled
8 ounces Italian sausage
2 teaspoons kosher salt
1 jar marinara sauce
2/3 cup olive oil, plus more for coating the bowl
1 tablespoon olive oil
Olive oil, for browning sausage
1/2 onion, diced
4 ounces pepperoni
Salt and freshly ground black pepper
8 ounces white button mushrooms, sliced
1/4 cup white wine
Equipment:
plastic wrap
mixing bowl
frying pan
baking sheet
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water.
3. Let stand for a few minutes.
4. 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.
5. 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
1. Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute.
2. Add the mushrooms and thyme and saute for 3 minutes.
3. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper.
4. Let cool to room temperature.
5. For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes.
6. Let cool.
7. When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle.
8. 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.
9. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
10. Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
11. When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
12. When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.
Nutrition Information:
covered percent of daily need
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