Saturday, November 7, 2015

Pizza Pockets

I just baked the greatest food since the invention of frozen pizza rolls: PIZZA POCKETS!! Actually, they're technically calzones, but pizza pockets sounds like more fun to eat. A calzone sounds like some sort of strange ominous vegetable that mothers force down their children's throats. Like turnips, or squash. 

I think virtually everyone in the universe can agree that pizza is a pretty magical invention. Pizza pockets, however, take a new twist on pizza, by being baked in a breadstick pocket. The breadstick recipe I use actually tastes remarkably similar to Olive Garden breadsticks (click HERE for that recipe). Marinara sauce makes a really good dipping sauce, (that's marinara sauce in the ramekin, not blood!) I would also suggest eating them while they're still warm, otherwise the cheese turns into a weird blob in the middle, instead of being nice and melty. 


YIELD: 12-14 pockets

TIME: 100 min (1 hour, 40 minutes)
PREP: 20 min
INACTIVE: 60 min
COOK: 20 min

OVEN: 375  ºF



1 1/2 cups warm water (between 100-110 degrees F)

2 tablespoons granulated sugar

1 tablespoon yeast

4 cup all-purpose flour

1 1/2 teaspoons salt

2 tablespoons butter, softened

1/4 teaspoon organo 

1/4 teaspoon parsley


4 string cheeses, cut into 1 1/2" inch pieces

About 1/3 cup pepperoni


3 tablespoons butter

1 teaspoon garlic powder



Combine yeast, water, and sugar, and allow to sit until foamy for 10 minutes.

Add in flour, salt, parsley, oregano, and butter. Knead for 5 minutes. Cover, and allow to rise for 60 minutes, or until doubled in size.

Preheat oven to 375 ºF. 

Take a piece of string cheese, wrap it in a few pieces of pepperoni, and roll a ball of dough around it. Repeat this process with the remaining dough, making about 12-14 pockets. 

In a microwave safe bowl, melt the butter. Mix in garlic powder, and brush the mixture over the rolls. Sprinkle with parmesan cheese. 

Bake for 15-20 minutes, or until golden brown. Serve immediately with warmed marinara sauce. 

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