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For printable copy of this recipe click
HERE |
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Pizza
Pockets
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1 tablespoon olive oil
-
8 ounces Italian
turkey sausage
-
1 cup tightly-packed
arugula (about 1 ounce)
-
4 ounces cream
cheese, room temperature
-
1/3 cup grated
Parmesan, plus 1/4 cup
-
1/2 teaspoon salt
-
1/4 teaspoon freshly
ground black pepper
-
1 (13.5-ounce)
package of store-bought pizza crust
(recommended: Pillsbury)
-
All-purpose flour,
for rolling out pizza dough
-
1 egg, beaten (for
egg wash)
-
1 1/2 cups marinara
sauce, store-bought or homemade
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- Heat the
olive oil over
medium-high heat
in a
medium-sized,
heavy skillet.
Add the sausage
and cook until
crumbled and
golden, about 5
minutes.
- Add the
arugula and cook
until wilted.
Turn off the
heat and let
cool about 10
minutes.
- Add the
cream cheese,
1/3 cup
Parmesan, salt,
and pepper and
stir to combine.
Set aside.
- Preheat the
oven to 400
degrees F. Roll
out the pizza
dough on a
lightly floured
surface to a
thin 20 by
12-inch
rectangle. Cut
the rectangle in
half lengthwise.
The cut each
half into 8
equal
rectangles.
- Spoon
topping onto 1
side of each of
the rectangles.
Using a pastry
brush, brush the
edges of the
rectangle with
egg wash. Close
the rectangle of
pizza dough over
the topping. Use
a fork to seal
and crimp the
edges.
- Place the
pizza pockets
onto a parchment
paper-lined
baking sheet.
Brush the top of
each pizza
pocket with egg
wash. Sprinkle
with the
remaining
Parmesan. Bake
until golden,
about 15 to 17
minutes.
- Meanwhile,
heat the
marinara sauce
over low heat in
a medium
saucepan. Serve
the hot pizza
pockets with the
marinara sauce
alongside for
dipping
Makes about 16
pockets.
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