Monday, August 5, 2013

Pizza Pockets

Recently Mrs. BA scored a pop-tart form for the next time she ventures down that road (you may remember her bakeoff entry from earlier this year).  Perhaps she could use her new form to make these tasty treats for our next TV watching party in the basement of the launchpad.

Pizza Pouches
Cookie | February 2009
Yield: Makes 6 servings
Active Time: 15 minutes
Total Time: 35 minutes

  • 1 16-ounce bag store-bought pizza dough 
  • 6 tablespoons fresh or jarred marinara sauce (such as Rao’s) 
  • 6 store-bought turkey meatballs (such as Murray’s or Trader Joe’s) 
  • 6 tablespoons shredded mozzarella 
  • 1 tablespoon grated Parmesan 
  • 1 egg 1 teaspoon milk (any fat content)
  1. Preheat oven to 375°F.
  2. Roll the dough out about ¼ inch thick. Cut it into eighths (2 will be left over). 
  3. Grease a 6-cup muffin tin. Line each cup with a piece of dough, letting the excess hang over the sides. 
  4. Fill each with 1 tablespoon of sauce and 1 meatball. Divide the cheeses equally among the cups. 
  5. Gather each bit of excess dough up around the filling, pinching it together at the top. 
  6. Whisk the egg with the milk to make a wash. Brush it onto each pouch. 
  7. Bake until golden, 15 to 20 minutes. 
Tip: Pinch off some pizza dough, hand your toddler a rolling pin, and watch him lock in.

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