I made a lot of pizza dough last night. Enough for 4 pizzas. One was frozen for later, one a pizza last night for dinner – with roasted eggplant, Cherokee Purple tomatoes, arugula, spinach, onions and mushrooms – DIVINE! If we had had some goat cheese to add, I might have just called it perfection. The remaining two were turned into pizza pockets today.
Ohhhh, Pizza Pockets. Some might call them calzone or stromboli. There’s endless discussion about what defines each, usually related to your region(especially here in Pennsylvania.) So we decided that these are going to stay as pizza pockets, because that’s what they’re called in the recipe we used. Plus, the kids will gobble anything if you say “PIZZA.”
Pizza Crust Recipe From PW HERE. – I doubled the recipe and subbed 4 cups of whole wheat flour for 4 of the cups of flour.
Just using 1 recipe worth of pizza dough from above(so the equivalent of 2-ish pizzas) gave us about 20 small pockets. I made them small because I was making them to have easy things to grab for lunch for the kids, an adult would easily eat 2(my husband might eat 4 or 5.) They each had one for lunch and loved them and the rest would probably keep in the refrigerator, but I threw them in a freezer bag and into the freezer for another day when I need something quick. I’ll heat them in the oven if I have time, otherwise I’ll pop them in the microwave and call it good.
A few tips:
- Make sure you seal all of the dough edges. I played with them a bit and tried to just roll some and put them seam down and it wasn’t the smartest move ever.
- The topping options are endless, obviously. I used broccoli and mushrooms along with the cheese and sauce.
- At Another Lunch, she suggest putting down the cheese first and I thought that was genius.
- TRY THESE! You won’t be disappointed.