Pizza Pocket Trios
Pizza Pocket 3 ways will be your next go-to week night meal! Using the same dough recipe, add in your favorite toppings and bake for a meal that is not only quick and easy but fun for the whole family.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients:
Crust:
- 1 Goldhen Large Egg
- 1 tablespoon water
- 1/4 cup Baker's Corner All Purpose Flour
- 2-15 ounce Bake House Creations Pie Crust, at room temperature
Pepperoni Pizza:
- 6 ounces Mama Cozzi Sliced Pepperoni
- 8 ounces Reggano Marinara Pasta Sauce
- 12 ounces Happy Farms Shredded Mozzarella Cheese
- 2 tablespoons Stonemill Italian Seasoning
Southwest Chicken:
- 6 ounces Lunch Mate Southwest Grilled Chicken Strips
- 2 ounces chopped green onion
- 6 ounces Park Street Deli Tomato Pico De Gallo, well drained
- 12 ounces Happy Farms Shredded Colby Jack Cheese
- 3 ounces Season's Choice Frozen Steamable Corn
Veggie Supreme:
- 8 ounces Reggano Marinara Pasta Sauce
- 12 ounces Happy Farms Shredded Mozzarella Cheese
- 2 tablespoons Stonemill Italian Seasoning
- 2 bell peppers, julienne
- 1 red onion, julienne
- 1 tablespoon chopped basil
- 3 ounces mushrooms, sliced
Directions:
- Preheat oven to 375°.
- Line baking sheet with parchment paper, set aside. Whisk egg and water in a small bowl, set aside.
- Lightly dust workstation with flour and roll pie crust to about 1/8-inch thick. Use a 6-inch circle mold to remove 3 circles from the rolled out dough. Work dough back together, and roll again for one more circle.
- Fill one half of the cut out circles evenly with toppings listed. Lightly brush rim with egg wash, fold over and seal. Press edges down with a fork.
- Lightly brush top of pockets with egg wash. Bake for 20-25 minutes or until center reaches 165°.
- To freeze and reheat: Allow to fully cool, package individually in zipper freezer bags. Reheat at 350° for 18 minutes.
Recipe courtesy of Chef Trevor, ALDI Test Kitchen
