Tuesday, March 17, 2009

Pizza Pockets


Make 40 pizza pockets

Filling:
Cook up 2 lbs of pork sausage and crumble well.
Dice up 1 package of peperoni and mix with sausage.

Sauce:
1/2 can of diced tomatoes
1 can tomato paste
1 can tomato sauce
3 tablespoons oregano
salt and pepper
Blend in chopper to make a paste

3-4 cups of grated mozzarella

Dough:
9 t. active dry yeast (or 4 pkg.)
4 c. warm water
1 t. salt
8 t. olive oil
4 t. oregano
2 cups whole wheat flour
6-8 cups white flour

Dissolve yeast in warm water in a large mixing bowl. Add salt, olive oil, oregano, and 2 1/2 c. flour. Mix until a soft dough is formed. Add remaining flour, 1/2 c. at a time, until dough is no longer sticky. Knead for 2 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise for at least one hour. Punch dough down. Roll dough into 40 even balls. Preheat oven to 350 degrees.

Flatten each ball of dough and put some sauce on it, put a tablespoon or so of the meat and then add on top some cheese. Pinch up closed and let rise for a few mins on a pan with a sprinkling of cornmeal on pan. Bake for 15-20 mins each tray.

Let cool and put in a bag to freeze! Share

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