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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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

Directions Shlomo goes to see his psychiatrist. "Doctor, my wife Fay is being unfaithful to me. Every night, she goes to Palwin’s Wine Bar and picks up a man. She sleeps with anybody who asks her to. I`m going crazy with worry. What on earth should I do?" Relax," says the Doctor, "take a couple of deep breaths and try to calm down. Now, first of all tell me exactly where Palwin’s Wine Bar is."

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