Every version of these pockets, my family gobbled up, with my husband (the pickiest eater of them all) saying that they were better than any pizza joint……gasp…yeah, I know!! I was almost in a state of shock with that one because he’s very serious about his pizza.
My daughter requested that I pick her up from school with not just one but TWO of these as a snack and my son actually ate his without ranch which as discussed in previous posts, is no small thing. Needless to say, I’m very pleased with the final outcome. At 230 calories per pocket, you get all the pizza flavor and non of the extra fat and calories. Plus, they are super portable. Great for school lunches or work lunches and it’s very easy to add or substitute the fillings. I’m thinking of adding black olives, bell peppers or mushrooms next time.
Whole Wheat Pepperoni Pizza Pockets
- 1 1/4 cup all purpose flour
- 1 cup white whole wheat flour
- 1/4 ounce (1 package) fast rising yeast
- 1 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 3/4 cup warm water
- 1 teaspoon olive oil
- 2 teaspoons agave nectar (or honey)
- 3/4 cup shredded mozzarella cheese
- 18 slices turkey pepperoni (I used Hormel 70% less fat)
- 1 tablespoons cornmeal
- 1 tablespoons shredded parmesan
-MAKING THE DOUGH-
Combine the flours (keeping the reserved 1/4 cup), yeast, salt, garlic, and oregano in a large mixing bowl.
In a small bowl pour 1/2 cup of warm water. It needs to be warm enough to activate the yeast but not so hot as to kill it. I never use a thermometer but if its too hot to touch then you need to let it cool for a bit.
Add the oil and agave nectar (or honey) to the water.
Pour the water mixture into the bowl of flour and stir until a soft ball forms.
Dump onto a well floured surface and knead for 1-2 minutes until the dough comes together and begins to gain a bit of elasticity. At this point I added a couple tablespoons of flour from that 1/4 cup to keep my dough from being too sticky.
Using a little olive oil or pan spray, grease an oven safe bowl and place your ball of dough in it, flipping it over once so that the oil remains on the surface of the dough ball.
Lightly cover and allow to rise for 60 minutes in a warm and draft free area*
-MAKING THE PIZZA POCKETS -
Preheat oven to 400F
Line 2 cookie sheets with parchment paper and sprinkle with cornmeal.
Once your dough has risen for about an hour, punch it down (my son's favorite job) and roll it out on a well floured surface. You'll want it to be thin, appx 2-3 millimeters.
Cut into even squares. Mine were appx 5 inches by 5 inches. You might have to trim off the uneven edges and roll it again.
Place 1 tablespoon of sauce, 1 tablespoon of cheese, 3 turkey pepperoni, and another tablespoon of cheese (in that order) in the center of each square.
Gently fold over each square into a triangle and lightly press along the edges.
Using a spatula, transfer onto the lined cookie sheets.(at this point I used a fork to gently press along the edges again )
Bake for 10 minutes, remove from oven briefly to spritz with oil or pan spray and sprinkle with parmesan, then continue baking for 2 minutes. (the bottoms should be lightly browned)
Remove from oven and allow to cool for 5 minutes before serving.
*I usually preheat my oven to 200 ,turn it off, and then let my dough rise inside
Nutrition Facts Servings 6.0 Amount Per Serving 1 pizza pocket Calories 224 Total Fat 3g Saturated Fat 0g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 9mg Sodium 479mg Potassium 39mg Total Carbohydrate 37g Dietary Fiber 4g Sugars 4g Protein 12g