Original Recipe HERE
I love Hawaiian pizzas but can't get enough votes from other family members to ever order it. I guess I need to have a few more kids to necessitate a second pizza, and then I will pull the Mom Card and demand a pineapple-and-ham (or bacon)-and-red-onion pie. Luckily I got a consensus tonight, and everyone thought these pockets were a fabulous dinner...but...what gives? I don't get it; everyone likes all of the ingredients and toppings on their own...but putting them all together is a no-go.
I didn't think the filling amount looked like enough, so I doubled it. It made for some obese calzones that leaked a bit. Not that it mattered, but the presentation wasn't great.
I used the Weelicious pizza dough recipe found here. It seemed like a lot of flour, and I thought there'd be leftover dough, but there was just enough. Anything less would have made pretty small calzones.
Ingredients
1 pound pizza dough, at room temperature
1 cup pizza or tomato sauce
1-1/2 cups shredded mozzarella cheese
1/2 cup pineapple chunks, chopped
1/2 cup ham, chopped
olive oil
Directions
(1) Preheat oven to 450° F. Line a baking sheet with foil.
(2) In a bowl, combine sauce, cheese, ham and pineapple. Divide into 8 portions for each pizza pocket.
(2) In a bowl, combine sauce, cheese, ham and pineapple. Divide into 8 portions for each pizza pocket.
(3) Divide dough into 8 even pieces. Roll one piece out into a rectangle approximately 6x8".
(4) Place one portion of cheese mixture on one half of a rectangle. Fold uncovered side of dough over cheese mixture. Use a fork to press edges to seal. Place pocket on baking sheet.
(4) Place one portion of cheese mixture on one half of a rectangle. Fold uncovered side of dough over cheese mixture. Use a fork to press edges to seal. Place pocket on baking sheet.
(5) Repeat with 7 other pieces of dough.
(6) Lightly brush tops of pockets with olive oil. Bake for 18 minutes.
(7) Pockets will be extremely hot. Use a sharp knife to pierce several holes in the top to allow steam to escape for several minutes before serving.
(6) Lightly brush tops of pockets with olive oil. Bake for 18 minutes.
(7) Pockets will be extremely hot. Use a sharp knife to pierce several holes in the top to allow steam to escape for several minutes before serving.
Kid Participation:
* Combine filling ingredients
* Roll out dough rectangles
* Spoon filling onto rectangles
* Seal edges with fork
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