Yes, I am finally bringing back my weekly recipe posts.
This one is for a homemade version of Pizza Pockets. It comes straight from this month's issue of Cookie Magazine. It is relatively easy to make and fun to involve the kids. It wasn't until after the whole dinner was made that I remembered to take pictures, so I'll post the recipe with a finished product.
I will also list their recipe and my modifications since I never do anything "by the book."
Cookie calls for: (what I used will be in parentheses)
1 16 ounce bag store bought pizza dough (Jiffy Pizza Dough mix - not too bad but a little more effort)
6 TBSP fresh or jarred marinara sauce (Pre-made Pizza Sauce, generic brand)
6 store bought turkey meatballs (6 store bought frozen beef meatballs)
6 TBSP shredded mozzarella cheese
1 TBSP grated Parmesan cheese (I didn't use it, I forgot)
1 tsp milk (I didn't use it)
(canned sliced mushrooms, we LIKE mushrooms)
-Since I used a different dough style I had to modify my oven temp - recipe calls for 375 and Jiffy Mix called for 425 so I cut the difference and heated my oven to 400.
-They call for the dough to be rolled out about 1/4" thick and cut into eighths (noting that a little has to be wasted). Since I had to make the dough, I basically patted, smacked and flattened it out to something close to 1/4" and cut it into 6 even(ish) pieces.
-Grease muffin cups - I used good ole' fashioned butter flavor Pam, but so long as its greased I don't think it matters how. Line each muffin cup with a piece of dough letting some hang over the sides.
-Fill each with 1 TBSP of sauce, 1 meatball, (mushroom slices) and 1TBSP of shredded cheese.
-Gather each bot of excess dough up around the filling, pinching it together at the top.
-Whisk the egg with milk (oops I forgot the milk and it didn't really matter) and brush it onto each pouch.
-Bake until golden, 15 to 20 minutes (I went for 20 with my oven well preheated).
TIP - Pinch of some pizza dough, hand your toddler a rolling pin, and watch him/ her lock in.