Mushroom Pizza Pockets

Mushroom Pizza Pockets

So, the other day in the morning I was watching Food Network while enjoying my tea as usual for most days. The pioneer woman cooking show was live on the tv and she was making this collection of frozen food dinner recipes to stock up in the pantry freezer.

I learned the recipe of mushroom pizza pockets from that show and immediately made a batch and stored them in the freezer. But that supposed to be “freezer stock” did not last more than a day as I baked them the next day morning for our breakfast and everyone loved them.

It sure is a good idea to make some freezer-friendly quick dinner recipes and make them when you have no time to cook or you are too tired to make something. I got many ideas from the show, she made a few batches of enchiladas, cheese-stuffed jumbo pasta shells, pizza pockets, and some frozen smoothie popsicles.

Basic Ingredients for Mushroom Pizza Pockets

• First, Mushroom-Button mushroom or any of your favorite
• Plain flour-To make the pockets pastry.
• Cheese
• Flavorings and Spices

How to make Mushroom Pizza Pockets?

First of all make the dough for pizza pockets and set it aside. While dough is resting, make the mushroom filling .

Once dough has risen well, roll the dough into a sheet, cut into square or rectangle pieces, fill the stuffing. Cover from another square piece of dough, pinch the edges with fork.

Bake them on a baking tray in apreheated oven for 25 to 30 minutes or until golden and puffy.

Serving Suggestions:

Serve the pizza pockets with mango mojito, fruit punch or dalgona coffee.

Bake a Thon Day 4
Dish– Mushroom pizza pockets
Source– Food Network Show

Looking for more such appetizer recipes to get some ideas for your snacking? Do not miss my Irish Soda Bread, Bread Upma, and the best one, the Capsicum Bhajji.

*Trying my recipe! Please share your photos with me on Facebook, Pinterest, and Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected*. I would love to see your creations from my space!!

Mushroom Pizza Pockets

Sapana Behl

Cheesy mushrooms pizza stuffing filled in pastry pockets and baked until cripy outside and soft inside.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Appetizer

Cuisine Fusion

Calories 402 kcal

Equipment

• Saucepan
• Mixing Bowl
• Baking Tray

Ingredients

  

• 2 1/2 cups all-purpose flour+ more for dusting
• 1 teaspoon active dry yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoon olive oil
• 1 teaspoon salt

For filling

• 200 gm button mushrooms sliced
• 1 red onion thinly sliced
• 1/2 teaspoon red chilly flakes
• 1 teaspoon oregano
• 1 teaspoon basils
• salt to taste
• pepper to taste
• 1 tablespoon olive oil

Other ingredients

• 1 cup pizza sauce
• 1 cup mozzarella cheese
• 1/4 cup butter melted

Instructions

 

Make pizza dough

• Lukewarm milk and water in a saucepan.
• Add yeast and let it proof for a few minutes. Sift flour and salt into a mixing bowl.
• Add in the olive oil and stir to combine. In the center make a hole and add the milk-yeast mixture.
• Stir and mix until a dough forms. Let the dough rest in an oiled bowl covered with cling film. Once doubled in size

Make filling

• Heat olive oil in a pan and add onions and garlic. S
• Saute for two minutes. Add sliced mushrooms, salt, pepper, oregano, basil, and chili flakes.
• Stir and cook for 5-7 minutes. Remove from heat and set aside.

Make Pizza Pockets

• Remove the dough from the refrigerator.
• Dust the work surface with dry flour. Divide the dough into two parts. Roll one-half of the dough into 1/4 inch thick rectangle sheet.
• Cut six small rectangles or square or desired shapes from the dough.
• Line a baking sheet with parchment paper and preheat oven to 180 C.
• Place three rectangles on the baking sheet. Add an even layer of pizza sauce, mushroom filling, and mozzarella sauce. Sandwich them with the remaining three rectangle pieces. Brush with melted butter and press the edges with a fork to seal the pockets.
• Bake them in the preheated oven for about 25 minutes or until golden and puffy. Repeat the same with the other half of the dough.
• Remove from oven and serve warm.

Notes

1. If you want to store them for use later when you have filled them place the baking tray in the freezer.
   Once the pockets are frozen place them in ziplock and label the dates. Store in the freezer for up to a month.

Nutrition

Serving: 2pieceCalories: 402kcalCarbohydrates: 30.5gProtein: 12.7gFat: 13.2gTrans Fat: 26.2gCholesterol: 53mgSodium: 1061mgPotassium: 264mgFiber: 3.1gSugar: 7.4gCalcium: 244mgIron: 5mg

Keyword mushroom pizza pockets, pizza pockets, pizza varities, veg pizza pockets

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This is part of the Bake-a-thon 2016An InLinkz Link-up .

Always let me know how this recipe turned out in the comments below. It will give me immense pleasure to hear, how you enjoyed your mushroom pizza pockets, and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl