Pizza Pockets

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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!

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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.

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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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These pizza pockets were SO good, I didn't have any leftovers! I made my own dough using Bobby Flay's pizza dough recipe and my own marinara sauce using Giada's recipe. I also used Italian Chicken Sausage because Turkey Sausage was no where to be found, and it came out great. The filing is VERY easy to make and the pockets bake very quickly. Would make for a great appetizer or snack.

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So much time and energy put into this, and the dough turned out tough and hard. I was pretty disappointed. However, the filling tasted great and saved the pizza bite from becoming a complete disaster.

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I have made these several times and will be again soon. Never did use the pizza dough, I used TJ crescent rolls.Don't think it really matters what pastry type you use. Every time these are such a hit. Easy and they taste like you slaved over them! Thx Giada!!

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Love these things! So forgiving too! I have made them with breakfast sausages, reg Italian sausage, and -my personal favorite-Spicy Italian sausage. I had trouble with the cutting of the dough, so I used my large biscuit cutter and they look like cute in that shape. Probably smaller than she intended, but they still fly off the plate! Thanks again for a great recipe Giada!

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It was ok. Like other reviewers said, the dough is tough to work with, and it took me a few tries to get the pockets shaped properly. I also substituted spinach for the arugula. Additionally, I think parmesan is a much too salty cheese for a pizza pocket, and if I make it again, I will substitute mozzarella.

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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.

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Fantastic. I modified this recipe to be vegetarian friendly, using MorningStarFarms "Italian Sausage" instead of turkey. Threw in some lemon zest for good measure too. It's easy and really tasty!!