Please leave a comment for Pocket Pizzas.. did it feed six? Did you like it? Did you love it?
1 cup warm water
1 Tbsp yeast
1/8 cup oil
--add to yeast mixture
1 cup white flour
1 1/2 cup whole wheat flour
1/8 tsp salt
cover and let set for 10 minutes. Spread into greased pan or roll out on counter. (all white flour can be used too.)
Roll out the dough to approximately 1/4 inch thickness, too thin the dough will split, too thick makes the pockets too dry. Cut a circle and fill with toppings, only use a Tbsp amount of filling or the pockets won't close. Lightly wet the edge with water to help the dough stick before you fold it in half. Fold in half and seal with a fork around edges. Place pockets on a greased baking sheet and paint the top wiht a little egg white to give it a nice golden color.
Pizza - bake 425 degrees for 10-15 minutes
Pockets - bake 400 degrees for 15-20 minutes
Tips: I bought a pocket maker that really makes this easy. I used Shirley J pizza sauce mix with tomato sauce. Don't let the dough sit on the counter too long as it will continue to raise. The more you re-roll the dough, the "stronger" it gets which makes folding easier. Use big chunks to make the pocket "look" full after cooking (cheese melts really flat). You can put anything inside the pockets that is already cooked, like scrambled eggs, ham, etc.
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