This summer, create your own pizza pockets
I rarely get a chance to watch television, so when I do, I end up glued to the cooking channel!
I love it. Last week, Mama K and I were watching one of our favorite chefs bake pizza raviolis. You know me; I had to think up a new way to make them.
And here it is…
Baked Pizza Pockets
1 box of Pillsbury Pie Crust (2 rolled crusts for a 9-inch pan)
1 cup of marinara sauce (jar — not can)
1 cup of Italian Blend Cheese or Mozzarella Cheese (your choice)
You can also add a half-cup of mini-pepperoni, mushrooms or any other toppings you like.
1 tbs water
1 large cookie sheet lined with parchment paper
3-inch-round cookie cutter
Clean surface or cutting board to roll out dough
pastry brush for egg wash
Preheat oven to 450 degrees. Mix sauce, cheese and other toppings in a bowl and set aside.
Roll out both pie crusts, with one just a little thinner than the other and about half- to 1 inch bigger around.
On the smaller pie crust, for a guide, make a slight impression with the cookie cutter, starting in the middle and circling the center one.
You should get about seven circles. Lightly brush the pastry with water. Place about one tablespoon of your filling in the center of each circle.
Brush the other pie crust with water and lay wet side to wet side on top of the crust with the filling on it.
Delicately press around each mound then cut each mound out with the cookie cutter. It will resemble round ravioli.
Keep your leftover pieces because you can roll two more out of them for a total of nine.
Place your pockets on the lined cookie sheet and press around the edges one more time.
Whisk the egg and water and brush the tops of each pocket with the egg wash and bake for 15 minutes.
Let them cool, and you’re done!
If you want something sweet, follow the directions and fill with cherry pie filling instead of pizza.
Or take cream of chicken soup, a can of peas and carrots and shredded cooked chicken for chicken pocket pies.
The possibilities are endless! Have fun making up your own or try one of these!
Until next time, have fun in the kitchen, experiment, and indulge your cravings.
Laura Clements is a contributing food columnist for The Demopolis Times.