Pizza Pockets/Purse

Total Time:
1 hr 40 min
35 min
1 hr 5 min

12 pizza pockets

  • Red Sauce:
  • 2 cups diced tomatoes
  • 1/2 cup julienned red onions
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon fresh minced thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • Oil, for deep frying
  • Twelve 5-inch square egg roll wrappers
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup cornstarch
  • Shredded Parmesan, for garnish
  • For the red sauce: Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan. Cook, stirring, for 1 hour. The sauce should be reduced to about 1 1/4 cups. Add more salt and pepper to taste, if needed.

  • Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F.

  • Lay the wrappers on a flat clean surface. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle.

  • Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels. Sprinkle with Parmesan and serve over remaining red sauce.

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