HIP POCKET PIZZA RECIPES

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PIZZA POCKETS RECIPE - FOOD.COM



Pizza Pockets Recipe - Food.com image

Make and share this Pizza Pockets recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup water
2 tablespoons cooking oil
1/2 cup pepperoni or 1/2 cup ham
1 cup onion, chopped
1/2 cup green pepper
2 medium tomatoes
1/3 cup tomato paste
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon thyme
1 1/2 cups cheese, shredded
3 tablespoons water

Steps:

  • Mix 1 1/4 cups flour, yeast and salt in bowl.
  • Stir in warm water.
  • Beat on low speed for 1/2 minute. Scrape bowl constantly.
  • Beat 3 minutes on high speed.
  • Stir in remaining flour with a spoon.
  • Turn dough out on floured surface. Knead 6 to 8 minutes.
  • Cover dough; let rest for 10 minutes.
  • Divide into 6 parts.
  • (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
  • Add chopped tomatoes and tomato paste, spices and water.
  • Cook 5 minutes.
  • Roll each portion of pizza pocket dough into rounds.
  • Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
  • Fold dough in half and close with fork tines.
  • Brush with beaten egg.
  • Bake at 375 degrees for 30 to 35 minutes.

Nutrition Facts : Calories 421.1, FatContent 17.7, SaturatedFatContent 6.9, CholesterolContent 29.1, SodiumContent 1148.2, CarbohydrateContent 50.6, FiberContent 3.6, SugarContent 4.4, ProteinContent 15.2

CREAMY SOUTHWEST STUFFED HIP POCKET PIES RECIPE ...



Creamy Southwest Stuffed Hip Pocket Pies Recipe ... image

Striking the perfect balance of creamy and spicy, these pocket pies are stuffed with all of the best Southwestern flavors—poblano chiles, salsa, taco seasoning, shredded chicken and cheese—for an easy, delicious meal you can eat with your hands.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 8

4 small poblano chiles (3 1/2 to 4 inches long)
2 oz (from 8-oz package), cream cheese, softened
1/2 cup salsa
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded deli rotisserie chicken
1/2 cup Mexican cheese blend (2 oz)
1/2 cup shredded mozzarella cheese (2 oz)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 400°F. Move oven rack to middle position. Line large cookie sheet with cooking parchment paper.
  • Meanwhile, in medium bowl, mix cream cheese, salsa and taco seasoning until blended. Add chicken and cheeses; mix well.
  • Unroll pie crusts on work surface. Trim 1/2 inch from each side of pie crusts. Press each to form 10-inch square with rounded corners. Cut each square in half to make 4 (10x5-inch) rectangles.
  • Gently rub chiles with paper towel to remove as much skin as possible. Cut top from each chile. Cut one side of chile lengthwise; open chile flat. Remove seeds. Spoon 1/2 cup cream cheese mixture on one side of chile; fold chile over top of filling.
  • Place 1 stuffed chile lengthwise on each crust rectangle, with cut end of chile in center of rectangle. Using pastry brush or fingers, brush water on sides of crust. Fold top half of crust over each chile; press edges of crust with fork to seal. Using fork, pierce top of each pocket in 6 places to allow steam to escape. Place pies on cookie sheet.
  • Bake 18 to 22 minutes or until crust is golden brown.

Nutrition Facts : Calories 610 , CarbohydrateContent 52 g, CholesterolContent 85 mg, FatContent 6 , FiberContent 1 g, ProteinContent 20 g, SaturatedFatContent 17 g, ServingSize 1 Pocket Pie, SodiumContent 1090 mg, SugarContent 4 g, TransFatContent 0 g

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