Pizza Pocket and Calzone Dough |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This dough is simple to make and has a slightly sweet taste. The kids love making their own pizza pockets, and I love using leftovers to make calzone type sandwiches. Make some up for dinner, or choose fillings that freeze well and you can make a bunch to have on hand for lunches and picnics. *Note: this is a sticky dough to aid in pinching the pockets closed. Adjust flour as needed to work with it. Mixing time: 15 minutes Rising time: 30 minutes Baking time: 20 minutes Ingredients:
1 tablespoon dry yeast |
1 tablespoon warm water |
1 teaspoon lemon juice |
1 cup milk |
1 1/2 cups white flour |
3/4 cup whole wheat flour |
1 tablespoon sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons butter, softened |
Directions:
1. Mix yeast with warm water and let stand for 10 minutes.
2. Mix lemon juice with milk and set aside.
3. In a large bowl combine both flours, sugar, baking powder, baking soda, salt, and butter. Mix well.
4. Add the yeast and milk mixtures to the dry mixture. Knead well, then let rise in the bowl for 30 minutes (or longer) with a clean towel covering it.
5. Divide dough into 8-10 balls. Roll a ball out to about 1/8 thick, and about 6 diameter. *Sprinkle flour on your counter top and on your rolling pin to keep dough from sticking to the surfaces.*
6. Pizza - spread a spoonfull of sauce leaving the outer inch of dough oncovered. Add about 3 tbsp of pizza toppings (ie 1 tbsp cheese, 1 tbsp ham, 1 tbsp pineable) to the middle. Fold dough in half and pinch edges closed.
7. Other fillings - get creative with leftovers - anything that is freezable and bakable will be great!
8. Bake at 350° for 20 minutes.
9. Let cool 5 minutes before serving, or cool completely then wrap individually in wax paper then freeze. Best if reheated in an oven, but can be heated in the microwave too.
|
|