This one is definitely more labor intensive than most of the recipes we’ve been posting. I mostly wanted to try it out to see how these pizza pockets went over with my kiddos, in the hopes that I could make a batch or two on a quiet day and toss them in the freezer for quick meals on the go. Even though there’s some work involved, I think it’s worth it! They were a hit with the littles (and me too) and easier to wolf down.
What you’ll need:
- two eggs
- 3/4 cup milk
- 1/2 tsp minced garlic
- three cups flour
- 1/2 cup grated parmesan
- 1/2 tsp salt
- 1 1/2 tbsp baking soda
- 1 tsp Italian seasoning
- 1/2 cup cold butter
Whisk together the eggs, milk and garlic. In a separate bowl, mix together everything else except the butter. Use a fork to cut in the butter until there’s no large clumps. Then add the egg mixture and mix until the dough comes together. I used my KitchenAid with a dough hook.
Put the dough on a floured counter and knead it a few times before rolling out to about half an inch thick. I’m terrible about getting dough thinned out properly, but maybe you’ll have more luck with that step. Cut out three-inch circles, then use your hands to spread them a little further before adding the toppings.
I filled these up with a jarred pizza sauce, cooked sausage, crumbled bacon and some shredded cheddar cheese. You can use pepperoni, peppers or whatever toppings you like! I also want to try a chicken Alfredo version of these.
Fold the circles in half, using some water to ensure a good seal. I used a fork to press the edges together as well.
Bake at 450 for about 15 minutes. You can brush some melted butter on top when you pull them out of the oven, and drop some parsley over them as well. I warmed up some extra pizza sauce for dipping.
It took me about an hour to bring these to the finish, starting with cooking up the meat for the fillings. I could probably do it faster a second time, especially without a couple of gals clinging to my legs or if I had the toppings already prepared.
Original recipe here.
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