Portable Pizza Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
cornmeal for baking sheets1 cup shredded part-skim mozzarella cheese1 cup cherry tomatoes, cut into quarters1/3 cup diced black olives or substitute with pepperoni1/3 cup grated Parmesan cheese1/2 tsp crumbled dried oregano (optional)black pepper to taste1 blob store-bought pizza dough (approx. 1 1/2 lb/700 g) - Try to get whole wheat pizza dough, that's how I make them
Makes 6 perfectly portable pizza pockets
1. Preheat oven to 425 F. Grease one or two cookie sheets and sprinkle lightly with cornmeal.
2. In a bowl, toss together the mozzarella cheese, tomatoes, pepperoni or olives, Parmesan, oregano and black pepper. Set aside.
3. Divide blob of dough into 6 equal pieces and roll each piece into a ball. Working with one ball of dough at a time, flour it lightly and roll out to a 6 inch circle on a floured surface.
4. Spoon some of the cheese mixture into centre of the circle, wet the edges slightly and fold over into a half-moon shape. You can stretch dough over if needed.
5. Press the edges very firmly to seal all around - I like to use a fork dipped in water to do this on both sides of the pockets. (Be careful not to add too much fillinf to the pockets, as they will be more likely to leak if overstuffed)
6. Place on prepared cookie sheet. Repeat with the remaining dough and filling. Make sure there's plenty of room around each pocket for expansion.
7. With a very sharp knife cut 2 or 3 small slits in the topo of each one for the steam to escape.
8. Place in oven and bake for 15 to 20 mins or until lightly browned.
9. Let cool slightly before serving while still hot and gooey. Or cool to room temp. and tuck into insulated lunch boxes with freezer packs so they stay chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user SASHA5515.
1. Preheat oven to 425 F. Grease one or two cookie sheets and sprinkle lightly with cornmeal.
2. In a bowl, toss together the mozzarella cheese, tomatoes, pepperoni or olives, Parmesan, oregano and black pepper. Set aside.
3. Divide blob of dough into 6 equal pieces and roll each piece into a ball. Working with one ball of dough at a time, flour it lightly and roll out to a 6 inch circle on a floured surface.
4. Spoon some of the cheese mixture into centre of the circle, wet the edges slightly and fold over into a half-moon shape. You can stretch dough over if needed.
5. Press the edges very firmly to seal all around - I like to use a fork dipped in water to do this on both sides of the pockets. (Be careful not to add too much fillinf to the pockets, as they will be more likely to leak if overstuffed)
6. Place on prepared cookie sheet. Repeat with the remaining dough and filling. Make sure there's plenty of room around each pocket for expansion.
7. With a very sharp knife cut 2 or 3 small slits in the topo of each one for the steam to escape.
8. Place in oven and bake for 15 to 20 mins or until lightly browned.
9. Let cool slightly before serving while still hot and gooey. Or cool to room temp. and tuck into insulated lunch boxes with freezer packs so they stay chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user SASHA5515.
Nutritional Info Amount Per Serving
- Calories: 340.1
- Total Fat: 13.1 g
- Cholesterol: 24.5 mg
- Sodium: 867.8 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 3.7 g
- Protein: 16.5 g
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