Post by Loupy on Oct 2, 2016 14:13:05 GMT -7
Homemade Pizza Pockets
From: Brandie @ www.thecountrycook.net/
The best way to do this is to make a whole bunch of these at a time. If you are gonna make a mess, you might as well get yourself stocked up for the next couple of months. Do it on a day where you can spend a couple of hours getting them all made. Then pack them into freezer-safe zip bags. Don’t pack too many into one bag. Allow them to cool, then pack 5 or 6 into one gallon-size bag. These are so incredibly good that they don’t have to just be an after-school snack. They could be eaten for dinner on those busy weeknights. They heat up in the microwave (from frozen) in about a minute!
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Servings: 18
Ingredients:
For the Dough:
2 Eggland’s Best Eggs
¾ cup milk
½ tsp. minced garlic
3 cups all-purpose flour
½ cup grated parmesan cheese
½ tsp. salt
1 ½ tbsp. baking powder
1 tsp. Italian seasoning
½ cup (one stick) cold salted butter, cubed
For the filling:
1 (14 oz.) jar pizza sauce
1 ½ cups shredded mozzarella cheese
18 pepperoni slices
1 cup cooked and crumbled sausage
Optional crust topping:
½ cup (one stick) salted butter, melted
1 tbsp. dried parsley
Instructions:
Preheat oven to 450F degrees.
Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
In a small bowl, whisk together Eggland’s Best eggs, milk and garlic.
In a separate larger bowl, combine flour, Parmesan cheese, salt, baking powder and Italian seasoning.
Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
Stir the egg mixture into the flour mixture.
Mix until dough comes together into a loose ball.
To make this easier, use an electric mixture with a dough attachment.
Dump the dough ball onto a large, floured counter top.
Knead the dough ten times (turning it over onto itself and turning 90 degrees)
Add additional flour as necessary to keep it from sticking.
From: Brandie @ www.thecountrycook.net/
The best way to do this is to make a whole bunch of these at a time. If you are gonna make a mess, you might as well get yourself stocked up for the next couple of months. Do it on a day where you can spend a couple of hours getting them all made. Then pack them into freezer-safe zip bags. Don’t pack too many into one bag. Allow them to cool, then pack 5 or 6 into one gallon-size bag. These are so incredibly good that they don’t have to just be an after-school snack. They could be eaten for dinner on those busy weeknights. They heat up in the microwave (from frozen) in about a minute!
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Servings: 18
Ingredients:
For the Dough:
2 Eggland’s Best Eggs
¾ cup milk
½ tsp. minced garlic
3 cups all-purpose flour
½ cup grated parmesan cheese
½ tsp. salt
1 ½ tbsp. baking powder
1 tsp. Italian seasoning
½ cup (one stick) cold salted butter, cubed
For the filling:
1 (14 oz.) jar pizza sauce
1 ½ cups shredded mozzarella cheese
18 pepperoni slices
1 cup cooked and crumbled sausage
Optional crust topping:
½ cup (one stick) salted butter, melted
1 tbsp. dried parsley
Instructions:
Preheat oven to 450F degrees.
Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
In a small bowl, whisk together Eggland’s Best eggs, milk and garlic.
In a separate larger bowl, combine flour, Parmesan cheese, salt, baking powder and Italian seasoning.
Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
Stir the egg mixture into the flour mixture.
Mix until dough comes together into a loose ball.
To make this easier, use an electric mixture with a dough attachment.
Dump the dough ball onto a large, floured counter top.
Knead the dough ten times (turning it over onto itself and turning 90 degrees)
Add additional flour as necessary to keep it from sticking.