Pizza Pockets

When Frog Prince and I were first married, I'd buy Hot Pockets for him for a quick, fast lunch.  However, we haven't had Hot Pockets in our freezer in 2+ years.  Every once and a while Frog Prince would crave one, so I added them to my list of things to make.

I'd always put them off, thinking they were much too time consuming to make.  But, I was wrong.  These went together really quickly.

I made a large batch thinking I'd stick some in the freezer, but they never made it that far.  Frog Prince and I enjoyed these for lunches and they were gone in a week.

Pizza Pockets
{makes 8, large pockets}

Dough
1 C really warm water
1 tsp. honey
1 T yeast
1 tsp. salt
1 T olive oil
1 1/2 C whole wheat flour
1 C white whole wheat flour


Filling
Turkey pepperoni (n=50)
8 oz. Tomato paste
1 tsp. Italian Seasoning
Italian cheese (~1/8 C cheese/pocket)
Parmesan cheese (1 T cheese/pocket}

Prepare dough by dissolving the yeast in the warm water.  Allow this mixture to sit for ~1 minute.  Then, add in the honey, salt and olive oil.  Using your mixer, mix in the flour.  Knead about 5 minutes until smooth.  Allow the dough to rest for 5 minutes while you prepare the filling ingredients.

Mix together the tomato paste with the Italian seasonings until well blended.  Set aside.

 Shred cheese, if needed, and prepare the pepperoni.

When the dough is ready, lightly flour a work surface.  Divide the dough into 8 equal portions (or more, if you'd like smaller pizza pockets).

Roll out each section of dough into a small rectangle or circle.

Then, take the seasoned tomato paste and spread it on the pizza crust.

Top with pepperoni slices and cheese.

Using a pastry brush, or your finger, carefully spread a little water along the edge of the dough.  Then, fold the dough over the filling and seal it.

Press the edges with a fork.

Place on a lightly greased cookie sheet.

Right before baking, moisten the tops with water and the sprinkle with additional Italian seasoning, if desired.

Bake at 400 degrees for about 10-15 minutes, or until lightly browned.

Serve with a dipping marinara (or leftover seasoned tomato paste) or plain.

Enjoy!



This post is linked to: Tasty Tuesday, Tempt My Tummy Tuesday, Mangia Monday, Mouthwatering Monday