You may also like
Categories:Viewed: 20 - Published at: 6 years ago
Ingredients
- 1/2 cup shredded part-skim mozzarella
- 1/2 cup part-skim ricotta
- 1/4 cup grated Parmesan
- 4 ounces sliced pepperoni, cut into thin strips
- 1 large egg yolk; plus 1 large egg, lightly beaten
- Kosher salt
- 1 pound fresh whole-wheat pizza dough
- Whole-wheat flour, for dusting
- 1/3 cup prepared pizza sauce
Method
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
- Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl.
- Divide the dough into eight even pieces.
- Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round.
- Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce.
- Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon.
- Press and crimp the edges.
- Put the pocket on the prepared baking sheet.
- Repeat with the remaining dough, filling and sauce.
- Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each.
- Bake until golden brown and the filling begins to bubble, 24 to 28 minutes.
- Let rest for a few minutes before serving.
- Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.
