Here’s another favorite. This one comes from my friend Cara, of the “homeschool mommies mega-cooking days”… My favorite thing about this recipe is how quickly the dough rises. You can’t beat this recipe for taste and ease of preparation.
Remember, I make several batches at a time with this–that’s why it’s called “mega-cooking”–so this recipe makes 4 batches.
- 2 batches of dough*
- 2 lbs cooked sausage, or hamburger or meat of some sort
- 1 pkg Mozzarella cheese
- 2 cans chopped mushrooms, or whatever toppings you enjoy. I usually add chopped onions, bell peppers and black olives to mine if I have them on hand…things my family usually passes on…
- 2 pkgs yeast
- 2 cups warm water
- 5 cups flour4 TB oil
- 2 tsp sugar
- 2 tsp salt
- Dissolve yeast
- Stir in remaining ingredients
Assembly Instructions for Pizza Pockets:
- Separate dough into 16 balls (I usually vary the sizes a bit and get more balls/pockets. I make small ones for my younger girls.)
- Flatten into circles with rolling pin
- Stuff with ingredients and fold dough over, sealing at edge.
- Cut two or three small “steam” slits across the top with a knife. If I’m making different varieties, I cut twice for hamburger, 3 times for pepperoni, etc.
- Bake at 350*F for 8-12 minutes, or till crust begins to brown.
- Cool completely, place in freezer bags, with bag of sauce separately.
To eat, you just stick the frozen pockets on a baking sheet, reheat them in the oven, and serve alongside individual dishes of dipping sauce.
- 1 (8 oz) can tomato sauce for each 4 pockets
- seasoned with garlic powder, minced onion, and Italian seasonings to taste.
Mix well and heat before serving.