the baker upstairs: quick & easy pizza pockets

12.17.2012

quick & easy pizza pockets

Yum

A couple years ago, I attempted pizza pockets for the first time, and it was a disaster! The crust ended up soggy and gross, the fillings spilled out, and they looked like unappetizing blobs. In the last year or so, I've gotten pretty good at making homemade pizza, but I was wary of attempting pizza pockets again. When I saw this recipe on Pinterest a few weeks ago, I decided to give them another try, and I'm so glad I did! These pizza pockets were delicious, and super duper easy to make. It was even easy to customize them for the different members of our family. Geoff and I had them with turkey pepperoni, olives, mushrooms, and green peppers, and the girls just had cheese in theirs. I'm excited about all the possibilities for fillings... I think my next experiment is definitely going to be chicken, broccoli, and cheddar. Yum! These would be perfect to throw in the freezer and reheat in the microwave for a quick meal. The variations are endless!
Easy Pizza Pockets
adapted from Your Homebased Mom

1 cup warm water
3 tsp yeast
1 Tbsp sugar
2 cups flour
1 tsp kosher salt
1 Tbsp. olive oil
Pizza fillings: we used turkey pepperoni, olives, green peppers, and mushrooms with mozzarella and marinara, but the possibilities are endless!

Preheat oven to 450 degrees. Combine yeast and sugar with warm water and allow to sit for 5-10 minutes until bubbly. Add flour, salt, and oil to yeast mixture. Combine wet ingredients in dry ingredients into mixer and knead for 5 minutes until dough is smooth and just slightly sticky. Allow to rise for at least one hour. Divide dough into 6 pieces. Roll each piece of dough into circle. Layer one half of each piece of dough with desired toppings. If you are using marinara or other sauce, be sure to keep it at least an inch away from the edges, or they will be difficult to seal. Pull the other half of the dough over the top of filling and seal the edges closed. Bake at 450 until golden brown - about 12-15 minutes. I brushed mine with a little olive oil to help with browning, and baked them on a pizza stone. Pizza pocket perfection!
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