Pepperoni Pizza Pockets Recipe By Tasty

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:

• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with cheese.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!

Steps:

• Preheat oven to 400°. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into 16 pieces. On a lightly floured surface, roll each portion into a 6-in. circle. Place 2 teaspoon pizza sauce, 6 slices pepperoni and 1/4 cup of mozzarella. Lightly brush edge of dough with egg. Bring dough over filling; press firmly, then crimp seams to seal. , Place on greased or parchment-lined baking sheets. Brush with egg; sprinkle with Parmesan and Italian seasoning. Bake until golden brown, 18-20 minutes. Warm remaining pizza sauce; serve with pizza pockets.

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush the pockets with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 10-inch (25 cm) bundt pan with nonstick spray.
• Tear a biscuit in half and flatten to approximately 2 inches (5 cm) wide. Top with ½ teaspoon marinara sauce, 2 slices of pepperoni, and 1 teaspoon mozzarella. Pinch the dough together, sealing the fillings inside, and roll into a ball. Repeat until all of the dough is filled.
• Arrange a layer of pizza balls in the prepared bundt pan and top with ⅓ of the remaining mozzarella.
• In a small bowl, mix together the olive oil, oregano, and red pepper flakes.
• Drizzle some of the olive oil mixture over the pizza balls. Continue layering the remaining pizza balls, mozzarella, and more of the olive oil mixture, reserving about 2 tablespoons for brushing.
• Bake for 30-35 minutes, until the biscuit dough is golden brown and the cheese is bubbling between the pizza balls. Let cool for 2-3 minutes before inverting onto a serving platter.
• Brush the remaining olive oil mixture all over the monkey bread. Sprinkle the Parmesan cheese on top. Warm the remaining marinara sauce and serve alongside for dipping.
• Enjoy!

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with butter.
• Cut each biscuit in half. Press each half into a circle with your thumb.
• Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella cheese in the center of each biscuit round.
• Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on the prepared baking sheet.
• Combine the melted butter, garlic, salt, pepper, and Italian seasoning in a small bowl.
• Brush the butter mixture onto each pizza bomb and top with Parmesan.
• Bake for 15-20 minutes, until the bombs have nicely browned.
• Once they are cool enough to handle, serve with marinara sauce alongside.
• Enjoy!

Steps:

• Heat oven to 375ºF.
• Unroll dough into 4 rectangles; press perforations together to seal. Place on lightly floured surface; roll each to 7x5-inch rectangle.
• Place 4 pepperoni slices on one short side, 1 inch from edge, of each dough rectangle. Combine shredded cheese and pasta sauce; spread over pepperoni. Fold dough rectangles crosswise in half; firmly press edges together to seal. Transfer to baking sheet. Sprinkle with Parmesan.
• Bake 12 min. or until golden brown.