Homemade Bread Pocket With Pizza Filling Oamc Recipes

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
• Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
• Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
• Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
• Bake the pita pizzas for 10 minutes, until the cheese is melted.
• Enjoy!

Steps:

• Mix 1 1/4 cups flour, yeast and salt in bowl.
• Stir in warm water.
• Beat on low speed for 1/2 minute. Scrape bowl constantly.
• Beat 3 minutes on high speed.
• Stir in remaining flour with a spoon.
• Turn dough out on floured surface. Knead 6 to 8 minutes.
• Cover dough; let rest for 10 minutes.
• Divide into 6 parts.
• (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
• Add chopped tomatoes and tomato paste, spices and water.
• Cook 5 minutes.
• Roll each portion of pizza pocket dough into rounds.
• Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
• Fold dough in half and close with fork tines.
• Brush with beaten egg.
• Bake at 375 degrees for 30 to 35 minutes.

Steps:

• In a large bowl, combine the cheeses, ham and garlic powder. Divide each loaf into eight pieces. , On a floured surface, roll each portion into a 5-in. circle. Place filling in the center of each circle. Bring dough over filling; pinch seams to seal. , Place seam side down on greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Serve warm with sauce if desired. Refrigerate leftovers.

Steps:

• Bread dough:.
• Heat the milk until luke warm, stir in yeast until absorbed.
• Add sugar, salt and oil.
• Add whole wheat and all purpose flour (reserve 3/4 cup of all purpose flour).
• Knead until smooth and not sticky.
• Let rise for 30 min in a bowl under a dishtowel.
• Filling:.
• Brown the meat and pour off juices.
• Add bell pepper and onion.
• Season with salt, pepper, oregano and any spice of your liking, put aside.
• After the dough has risen punch it back down and knead for a couple of minutes.
• Divide the dough in 20 small balls. I usually divide the dough in half, then in quarters and then each quarter into 5 balls, to get even sizes.
• Each ball is rolled out thinly with a rolling pin to approx a dessert plate size. Use the reserved flour to help non sticking.
• Brush the rim with egg.
• Smear the middle with 1 tbsp of tomato, add 1-2 tbsp meat filling to the middle and top with cheese.
• Fold over and pinch the rim with a fork - you should now have a half moon shaped bread with filling. The filling should not be visible or falling out.
• Let rise for 10 minutes.
• Bake at 350 for 10-12 minutes until golden.