Sunday, February 12, 2012

Mini Football Pizza Pockets

This is what I made for Superbowl Sunday. I think it was enjoyed by others because by halftime they were gone. I will caution these do take a bit of prep, but the product is rewarding.

Recipe: Pizza Pockets
2 sheets pie crust, store bought or homemade
1 cup pizza or pasta sauce
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
3/4 cup chopped mushrooms
1/4 cup diced green pepper
1/4 cup diced onion
1 Tbsp Olive Oil
1/2 tsp. garlic salt
salt and pepper to taste
1 egg
1 Tbsp Water

Preheat over to 425 degrees F.

Saute green peppers in olive oil over medium heat for 2 minutes. Add onions and mushrooms. Continue to cook until vegetables are tender. Add garlic salt, pepper and salt to taste. Set aside.

Mix mozzarella and Parmesan cheeses in a small bowl. Set aside.

Roll out pie crusts. Place one sheet on top of the other. Cut crust into desired shape. Make sure the pieces are at least 3 inches in diameter. This will be enough room for the filling.

Mix egg and water. Set aside.

Take two matching cut outs and place side to side. Place 1 tsp pizza sauce in the center of one of the pieces. Top with 1/2 tsp ricotta cheese, 1 tsp veggie mix, and 1 tsp cheese mix. Make sure to leave 1/2 in of so clear ring around filling.

Brush the outside ring of the crust with egg and water mixture. Place matching crust cutout on top. To seal the pieces together, take a fork and press the edges.

Place each pocket, in a single layer, into a greased baking dish.

Cut slits into the top of each pocket for venting. If you are making footballs this will help to create that look.

Brush the tops of each pocket with egg and water mixture.

Bake in over for 10-12 minutes or until lightly browned.

Serve with pizza dipping sauce. Enjoy!

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