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.
Serves: 6; Calories: 385; Total Fat:19 grams; Saturated Fat: 8 grams; Protein: 17 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1290 milligrams
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By Saucy Sally
New York, NY
on March 11, 2013
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I made these for a Superbowl Sunday appetizer. They were devoured!! Although they didn't come out perfectly shaped, everyone loved the taste. The crust came out crispy, and the filling was perfect. The hardest part for me was trying to make them evenly shaped, that obviously didn't happen, but no one seemed to mind. As always, great recipe Giada!
By LOrain on the p...
on January 30, 2013
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Wow this was somewhat easy. In the end, they were yummy. It did take me longer to prep. I couldn't get arugula, so i just added a mix of salad greens. Added spices, sage, chili pepper flakes, but not to make it hot. Used the pizza dough from the can, Pilsbury's. Worked out okay. Just cut into 16 pieces and rolled out. Crimped with fork, as i thought by hand they might open. This reminds me of making peroghies...which turned out to be the size of pizza pops. Got a few that were slightly larger, but those are for people with bigger appetites,eh. Baked them for 20 minutes...a nice golden colour. And they poofed up nicely...When you bite into one, there is a crunch...which I like. It is not soggy. The insides are smooth, the turkey sausage was crumbled as it cooked. Ate without a sauce but would be good with one of your choice. My fave sauce is ceasar dressing, for the dipping. I would make these again.
By Debbie's Martini
East Northport, NY
on January 20, 2013
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I didn't use pizza dough. I bought wonton wrappers. So easy when you don't have the time .
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