Frozen dinner rolls, pizza sauce, sliced pepperoni, shredded mozzarella cheese, cooking spray, a little all-purpose flour, large baking pan, rolling pin and measuring spoons.
but you may make any number you like.
Let’s get started!
Four (4) hours before you want to bake Pizza Pockets, you will need to thaw the rolls and let them raise.
Spray the baking pan with baking spray.
Place the frozen rolls, 3 inches apart on the pan.
Cover with a piece of plastic wrap that you have sprayed with cooking spray.
This will keep it from sticking to the rolls.
until they are very puffy and about 3 inches across.
Note:
If your mom or dad make bread dough, you can turn some of the dough into pizza pockets using the size piece you would use for a dinner roll.
(I like to cover the surface with freezer paper, waxed paper or parchment paper because it makes clean up easier.)
Remember, we don’t want to leave the kitchen messy.?
With your fingers, press the raised dough flat,
then using the rolling pin, working from the center out, roll the dough very thin until it measures 6 inches across.
Note:
If you don’t have a rolling pin, you can use a jar or drinking glass with straight sides.
leaving 1/2 inch uncovered around the edge.
Use a measuring tablespoon to make sure you don’t get to much sauce.
To much sauce will make a messy Pizza Pocket.
Can you see them hiding under the cheese in the second picture?
Measure 1 tablespoon of shredded mozzarella cheese.
The cheese will hang out of the measuring spoon a little bit.
Sprinkle over sauce and pepperoni.
Brush a small amount of water all around outside edge of dough.
Then starting at the center of the pocket,
bring two opposite edges together and pinch with your fingers to seal,
then working toward each end, keep pinching and sealing.
Place Pockets bake on the pan you raised the dough on.
Take note of the third picture.
A paper towel, like in the third picture, is handy for wiping your fingers when they get too wet and the dough sticks to them.
Preheat oven to 350 degrees
When oven is heated, carefully open the oven door and place pan on center rack.
Close the oven door.
Set a kitchen timer for 18 minutes.
Don’t keep opening the oven door to peak or baking take longer.
If your oven has a window, turn on the oven light and watch through the window.
In the sink or dish pan, put a small amount of dish soap and fill with warm water.
Wash, then rinse off the soap, all the utensils you used, rolling pin, measuring spoons, small dishes, even the ruler you used to measure.
Place them in a dish drainer or on a drying mat to air dry.
Wipe any spills from the kitchen counter.
Mom will appreciate the clean kitchen.
If not brown enough, close the oven door and set the timer for two more minutes.
When done:
Use pot holders or oven mitts to carefully remove the pan from the oven.
Use a spatula or pancake turner to carefully remove the Pizza Pockets to a cooling rack.
Wait five (5) minutes before eating.
The filling is HOT!
You don’t have to cut them in half to eat, I just wanted you to see what they look like inside.
Now that you have the basic recipe down, you can experiment with additional ingredients.
Olives
Mushrooms
Cooked Sausage
Cheddar or American Cheese
Just be careful to not over fill or they will pop open while baking.
Leftover Pizza Pockets may be reheated in a toaster or toaster oven.
Microwave…..not so much.