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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
Cook Time 25 minutes
Course Appetizer
Cuisine Fusion
Calories 402 kcal

Equipment

Ingredients
  

  • 2 ½ cups all-purpose flour+ more for dusting
  • 1 teaspoon active dry yeast
  • 1 cup milk
  • ¼ cup water
  • 2 tablespoon olive oil
  • 1 teaspoon salt

For filling

  • 200 gm button mushrooms sliced
  • 1 red onion thinly sliced
  • ½ 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
  • ¼ 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
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