Portable Pizza Pockets
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Portable Pizza Pockets calories by ingredient
Introduction
Kids can help out with this recipe, as it is great for boxed lunches. They can help to shred cheese, and cut up tomatoes. They can also roll out dough, fill pockets and press them shut Kids can help out with this recipe, as it is great for boxed lunches. They can help to shred cheese, and cut up tomatoes. They can also roll out dough, fill pockets and press them shutNumber of Servings: 6
Ingredients
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cornmeal for baking sheets
1 cup shredded part-skim mozzarella cheese
1 cup cherry tomatoes, cut into quarters
1/3 cup diced black olives or substitute with pepperoni
1/3 cup grated Parmesan cheese
1/2 tsp crumbled dried oregano (optional)
black pepper to taste
1 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
Directions
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.