Saturday, July 26, 2008

Pizza Pockets

I was preparing this post and stumbled across this same idea, except to use homemade roll dough (mixed and kneaded in the bread machine). Since my bread machine is getting a workout these days, I am going to try that idea next week instead of the store-bought biscuits. You could also use ground beef/turkey and mix up the flavors - sloppy joe, Italian, etc.

Don't forget to visit Carol for more Saturday Stirrings recipes.

Pizza Pockets

Prep: 10 minutes
Bake: 10 minutes
Yield: 10 pizza pockets

14 oz jar prepared pizza sauce
1 cup frozen chopped broccoli, thawed
1/2 cup 2% shredded 3-cheese mix
1/4 cup finely chopped pepperoni
2 cans (7.5 oz each) refrigerated biscuits
1 egg, slightly beaten with 1 tsp water

1. Heat oven to 450 degrees.

2. Combine 1/2 cup pizza sauce, broccoli, cheese, and pepperoni, if using, in a medium bowl.

3. Flatten each biscuit into a 3-inch circle, and top half of each with a heaping tablespoon of broccoli mixture. Fold empty side over the mixture. Press the edges with a fork to seal.

4. Place pizza pockets on an ungreased baking sheet. Brush each with egg mixture, and pierce a small hole in the top of each. Bake 10 minutes, or until golden. Serve with remaining pizza sauce.

Per serving: 139 calories, 3 g fat (1 g saturated), 527 mg sodium, 24 mg cholesterol
(as seen in Parenting magazine, September 2007)

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