How to Make Pizza Pockets

AmateurKitchen's picture

Aug. 21, 2013

Pizza pockets makes for a perfect snack for those hungry kids when they get home from a long day of school.

Ingredients

For filling
Olive oil 2 Tablespoon
Sweet italian turkey sausages 1 Pound , casing removed
Sweet onion 1 , grated
Tomato sauce 4 Tablespoon
Salt and pepper To Taste
Other ingredients for pizza pockets
Pizza dough 1 (store bought)
Mexican cheese blend 1 Cup (16 tbs) , shredded
Eggs 1 , beaten (for egg wash)
For dusting
Flour 2 Tablespoon (For dusting as needed)

Directions

GETTING READY

1. Preheat oven to 400 degree F.

MAKING

For Filling:

2. Place a skillet over medium-high flame and pour olive oil in it.

3. Add turkey sausage and cook for about 7 minutes or until browned.

4. Stir in the grated onion and cook for an additional 1 minute. Add the tomato paste and cook on low for 2 minutes, season with salt and pepper.

For Pizza Pocket:

5. On floured surface roll the pizza dough out to 1/4 inch thick sheet and cut into 3x3 inch squares.

6. Place about 2 teaspoons of the filling on each squares and sprinkle cheese on top. Fold the bottom right corner of the pizza dough to the top left corner to form a triangle. Use the teeth of a fork to seal the sides of the dough that is open.

7. Place them onto a baking sheet with a cooling rack on top (this will help the pizza pockets to crisp on all sides).

8. Brush egg wash over each and then place the baking sheet in the oven and bake for 8-14 minutes or until golden brown.

SERVING

9. Serve with pizza or marinara sauce and enjoy.

TIPS

Freeze pizza pockets by cooling them and placing them in a resealable bag. You may freeze for up to 3 months.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 275Calories from Fat 142

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 779 mg32.46%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars 2 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet