SPINACH ARTICHOKE HOT POCKET RECIPES

Steps:

• Preheat the oven to 400°F
• Wring out the spinach in a dish towel to remove all of the excess liquid
• Heat olive oil in a sauté pan over medium heat
• Add garlic and cook until fragrant, about a minute or two
• Add the spinach and chopped artichokes
• Season with salt and pepper, and cook for a bit so any liquid evaporates
• Remove from heat and let cool
• Roll out the pizza dough on a floured surface to about 1/4-inch thick
• Cut into 4 pieces that are approximately 8x4” in size
• In a mixing bowl, mix the ricotta, provolone, parmesan, nutmeg and lemon zest
• Add the cooled spinach-and-artichoke mixture
• In the lower third of the hot pocket leaving about 2” of space on the bottom, place the artichoke and spinach mixture, leaving a 1” border around the edges
• About an inch around the border of the dough, brush with egg wash to create a seal
• Fold the vertical flaps in towards the center
• Gently fold the bottom of the dough over the empty dough and over the topping
• Continue to carefully roll like a burrito
• Lay the pockets seam-side down on a nonstick baking sheet lined with parchment
• Brush the tops with egg wash and sprinkle with some parmesan cheese and fresh cracked black pepper
• Bake for 15-20 minutes or until golden brown
• Let cool for 5 minutes and enjoy! Makes 4 pockets

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.