Home Made Pizza Pockets
I have reached hero status in my kids eyes for making these little gems and freezing them. I am now a parent with teens so I know this status will be short lived and I will be knocked off my horse that stands high but for today I will enjoy it. Pssst, they even told their friends all about it and they came over to eat some. As I type, this feeling of elation I have over this reminds me that I quite possibly need to dream bigger dreams.
I used a flower vase to cut the circles, it was the biggest circle shape I had that fit my purposes.
I didn't want these to look like crappy homemade misshaped pockets from home so I took it up a notch. Wait for it……I used the end of a chopstick to seal the edges instead of the usual fork approach.
You can choose any myriad of fillings, most of mine were made with pizza sauce, then I ran out so I just filled with what i had left shown above.
My most perfect looking pizza pocket.
My least perfect looking pizza pocket. It looks tastier though doesn't it?
Inside shot although I wish I had taken one with the pizza sauce, this was an extra, but still incredibly delicious.
Home Made Pizza Pocket Recipe- Recipe by Mother Earth..by far the best I have ever used!
3 1/2 cups lukewarm water*
1 tbsp granulated yeast
1 to 1 1/2 tbsp kosher salt
7 1/2 cups unbleached, all-purpose flour
* Substitute 1/3 cup of olive oil for 1/3 cup of water for a marvelously flavorful, slightly richer dough.
Mixing and Storing the Dough
1. Warm the Water Slightly. It should feel just a bit warmer than body temperature, about 100 degrees Fahrenheit. Using warm water will allow the dough to rise to the right point for storage in about 2 hours. You can use cold tap water and get a great final result, but the initial rise will take longer. (Some people prefer the flavor of slow-risen dough.)
2. Add Yeast and Salt. Combine with the water in a 5-quart bowl or, preferably, a lidded (not airtight) plastic food container. Don’t worry about getting the yeast and salt to dissolve completely.
3. Measure and Mix In the Flour. Use the “scoop and sweep” method: Reach into the flour bin with your cup and scoop up a full measure all at once, then sweep it level with a knife. Mix in the flour with a wooden spoon, food processor with a dough attachment, stand mixer with a paddle, or a dough whisk. (See Pizza-Making Supplies: Build Your Arsenal for our favorite pizza-making products.) You may need to use wet hands to get the last bit of flour to incorporate, but do not knead the dough. You’re finished with this step when everything is uniformly moistened and the dough is loose enough to conform to the container.
4. Allow the Dough to Rise. Cover the dough with a lid (not airtight). Allow the dough to rise at room temperature until it begins to flatten on the top (approximately 2 hours, depending on the room’s temperature and the initial water temperature). Do not punch down the dough. With our method, you’re trying to retain as much gas in the dough as possible, and punching it down knocks out gas and will make your pizza dense.
5. Refrigerate. After the dough has risen, refrigerate and use it over the next 2 weeks. The dough will develop tangy sourdough characteristics over that time. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature, so the first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours) before use. After it’s chilled, the dough will collapse, and it won’t rise again in the bucket, which is normal.
Once you have prepared the dough, roll out to desired thickness and cut out circles according to the size of pizza pocket you want. A Calzone size or a 'pizza pop' size.
Put your desired filling into the center of the circle, fold over and seal using a fork or whatever you want. Try my fancy end of chopstick stroke of genius.
Bake on parchment paper in the oven at 400 for 10-15 min.
Toppings: pepperoni, mozzarella, cheddar, bacon, red/ green peppers, ham, the possibilities are endless.
Quick and Easy Pizza Sauce- for a make ahead sauce that gets better the longer it waits for you.
1 (4-ounce) can tomato paste
1 1/2 cups water
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper
1/2 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh basil leaves
Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.