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:

Quickview
569k Calories
16g Protein
35g Total Fat
46g Carbs
13% Health Score
Limit These
Calories
569k
29%

Fat
35g
54%

  Saturated Fat
8g
53%

Carbohydrates
46g
16%

  Sugar
2g
3%

Cholesterol
41mg
14%

Sodium
1019mg
44%

Alcohol
0.34g
2%

Get Enough Of These
Protein
16g
33%

Vitamin B1
0.77mg
51%

Selenium
33µg
48%

Folate
147µg
37%

Vitamin B2
0.59mg
35%

Vitamin B3
6mg
31%

Manganese
0.53mg
26%

Vitamin E
3mg
26%

Phosphorus
216mg
22%

Iron
3mg
21%

Copper
0.31mg
15%

Vitamin K
15µg
15%

Vitamin B5
1mg
12%

Zinc
1mg
11%

Vitamin B6
0.23mg
11%

Potassium
390mg
11%

Fiber
2g
11%

Vitamin B12
0.61µg
10%

Calcium
97mg
10%

Magnesium
30mg
8%

Vitamin A
345IU
7%

Vitamin C
4mg
5%

Vitamin D
0.35µg
2%

covered percent of daily need
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