Photo: Pizza Pockets Recipe
Ingredients
- 1 tablespoon olive oil
- 8 ounces Italian turkey sausage
- 1 cup tightly-packed arugula (about 1 ounce)
- 4 ounces cream cheese, room temperature
- 1/3 cup grated Parmesan, plus 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
- All-purpose flour, for rolling out pizza dough
- 1 egg, beaten (for egg wash)
- 1 1/2 cups marinara sauce, store-bought or homemade
Directions
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 70 reviews
By wittyschaffy
on February 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these today and found that the refrigerated dough was pretty tough to work with. There was no way I was going to make those darling triangles with what came out of the tube. Went for the rectangle instead. I was struggling to get them to seal well so they look a little "rustic" rather than neat and tidy. Whatever, as long as they're all that way, nobody will ever know how it should have looked! I really like the flavors in this but I did find it to be pretty salty. I should have tasted and then salted since I think the sausage had some in it maybe. I'd cut that back a little for next time. I also let the sausage and arugula rest the time it specified and then it was too cool to melt the cream cheese and Parmesan so I had to throw that back on the heat for a bit to get them to combine nicely. I give it a 4 as written and will probably try it again with less salt and maybe some fresh homemade dough instead of Pillsbury.
By mtf08
Chantilly, VA
on January 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these for the first time last night and my family absolutely loved them - thanks for another delicious and easy recipe, Giada! The salt was just right for my family because we do tend to like salt, but if you don't like too much salt my recommendation would be not to add in the 1/2 tsp salt to see if that makes a difference. It was my first time working with pizza dough and I'd have to say that part of the recipe took a while. From start to finish this whole recipe took me about an hour because rolling the dough and shaping the pizza rolls took some time. After doing a few you do get the hang of it though and find out what works for you. Mine were bigger - I made a total of 8 so they were more like small calzones but everything cooked perfectly and tasted great!
By 936578
Chicago, IL
on June 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
VERY TASTY!!!! I MAKE THESE FOR THE 4TH OF JULY AND EVERYONE RAVES ABOUT THEM I USE SPINACH INSTEAD OF ARUGULA!
Read all 70 reviews