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Pizza Pockets Recipe

Pizza Pockets

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 61-70 of 80

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  • on March 23, 2008

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    We added a little chopped garlic and mushrooms to the mixture. It was great!!

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  • on January 03, 2008

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    This was fabulous! HOWEVER, I did change it a little bit. I added four stems of fresh basil and I used basic Italian pork sausage instead of turkey. I think it added a ton of flavor. It was a hit in this house and will do it again!!

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  • on January 01, 2008

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    I made this for New Years Eve as an appetizer and I used hot sausage. It was really delicious and easy to make. I liked it better without dipping it in the tomato sauce. Everyone loved them.

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  • on December 27, 2007

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    My kids LOVED these. I think the recipe is perfect as is, with the exception of a little extra spinach. Will definnitly make this again with lots of different fillings.

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  • on September 04, 2007

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    These pizza pockets were a hit at my dinner party. Everyone wanted to know the recipe. I did use the cresent rolls instead of the pizza dough, very fluffy. I also used pork sausage instead of turkey, which I had in my freezer. I had some leftover stuffing so I used it in an omlette the next morning, yummy! I would also put the stuffing over toasted ciabatta bread.

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  • on September 01, 2007

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    This recipe was even more scrumpscious then I thought. I changed a few things that made this recipe a five star! I added 5 raw minced garlic cloves to the filling (this is what made it 5 stars, instead of parm I used pecorino romano for a stronger flavor, used one ounce of frozen spinach (water removed instead of fresh & also added a bit of onions before I browned the sausage for more flavor. I made my own chunky marinara: For marinara-sate ? cup carrots, 1/2 cup celery, and one small onion (all veges finley chopped in olive oil ? add 6 garlic cloves for 30 seconds once veges are tender, then add 2 bay leaves and one 16 oz can crushed tomatos in puree (I like roasted garlic flavor and cook for about 20-40 min or until thick. This is a take on Giada's marinara.
    This one is a keeper everyone, Giada has done it again! I made it last night and am considering making it again tonight!! =

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  • on August 31, 2007

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    Wonderful, you have got to try it

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  • on August 18, 2007

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    Great recipe. My 2 year old loves this. I first tried it with 1 can of pizza dough and I still had half of my filling left. I had a can of Reduced Fat Cresent Rolls and put the mixture in the middle and then folded the sides up and over the top. Make sure it's sealed and then use your egg wash all over and then top with the cheese. It's extra yummy, not so hard and chewy as the pizza dough, and saves even more time.

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  • on August 16, 2007

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    I made these for my wife and daughter two nights in a row because I had some of the stuff left over. I just needed more dough. We all loved it! The second night I made it I added some mozzerella and sprinkled basil on top of the egg wash. It still turned out wonderful! I can see how ANYONE could do ANYTHING with these. This is a versatile dish!

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  • on August 15, 2007

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    Easy to make, the dough was a little tough to work with, but otherwise very tasty.

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