The Pizza Pockets of My Youth.by caroline
Remember Hot Pockets?
I know they’re still around, but they seemed to be a much bigger deal when I was younger. Then again, maybe it’s because I wanted my mom to buy them equally as bad as I pleaded with her to purchase Fruit Roll-ups and Twinkies. So, maybe they just seemed like they were THE HOT ITEM. My mom opted for hummus and sprout sandwiches, and homemade treats instead of “normal” food items, so these delicacies were left out of my lunchbox.
Anyway, that’s another blog post, another childhood trauma. (Kidding … These days I’m thankful mom knew better.)
Inspired by my want to recreate the Hot Pocket (gluten-free style, of course), I decided to get to work in this kitchen this weekend and make these for the fam:
I used Bob’s Red Mill Gluten-Free Pizza Crust and a bunch of typical pizza ingredients to make my own version of the treat that I seemed to have missed out on in my childhood years.
Pizza Pockets (gluten-free : makes 8 servings)
- One package Bob’s Red Mill Gluten-Free Pizza Crust, prepared according to instructions
- 1 24-oz. jar of gluten-free pasta or pizza sauce
- 2-3 cups mozzarella and/or Parmesan cheese, shredded
- stuff with ingredients of choice, including vegetables, pepperoni, fresh herbs, etc.
NOTES: I used Classico Tomato and Basil sauce (most of their sauces are gluten-free; be sure to check the label). For my “stuffing” ingredients, I mixed it up for each pocket, using pepperoni for my brother, broccoli and fresh basil for a few others, and mushrooms, onions and basil for the rest.
Preheat oven to 425 degrees. Prepare Bob’s Red Mill Pizza Crust according to package instructions.
After waiting the allotted 20 minutes for dough to rise, split it in half and place it onto a generously floured a flat working surface (the other half will remain in bowl). Using slightly wet hands, roll dough into a log, slicing it into four even pieces:
Place three of the pieces aside, and begin to work with one of the slices of dough, rolling with a floured rolling pin until it becomes an even circle:
Spread a layer of sauce on the first circle of dough. Then, place your desired toppings of choice on half of the circle, making sure not to stack them too high:
When finished, fold over the half without toppings, placing it on top of the half that has toppings. “Seal” the pizza pocket by pressing the edges with a fork:
Roll out the next three pieces and repeat the above process for toppings. Remove the reserved half of dough from bowl and repeat all steps in order to make eight pizza pockets total. Place each pocket onto a baking sheet as it is completed. Bake for 25-30 minutes or until crust begins to turn golden brown.
These pockets were a hit amongst everyone in the family — adults loved them because, admittedly so, they felt a bit … shall we say … naughty? And the kids loved them because … hey, did you miss my whole diatribe above? Exactly. They ate ’em like they might never see another Fruit Roll-Up as long as they live.
Get ’em while you can.