May 19, 2009

Pizza Pockets

In our house pizza is a food group all on it's own. Those pizza pockets are "puffy", delicious and according to my boys good enough to live on them for the rest of your life. I did mention that pizza is a food group not just part of one.


Marinara sauce 1 jar (about 3 cups)
Grated mozzarella cheese 1 cup
Pepperoni about 10 round pieces, finely chopped (optional)
Store bought puff pastry 2 packages
Eggs beaten for egg wash 2
Parmesan cheese 1/2 cup

Special equipment: scalloped ravioli cutter.

Preheat oven to 350˚F. Line 3 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan and cook over medium heat until reduce consistency like a jam( about 30 to 35 minutes). You should have 1 1/2 to 2 cups of reduce sauce.

Let the sauce cool at room temperature and add the mozzarella and pepperoni if using.
Roll out the puff pastry on a work surface and with a very sharp knife, cut into rectangles (about 8 1/2 by 3 inches).
To form the pockets. Brush the rectangles with egg wash, place a spoonful of marinara mixture in the middle of the bottom half of the rectangles. Fold the dough in half over the marinara mixture . Press the edges to seal. Using the ravioli cutter, trim the rectangles to make decorative edges (and help seal even better the pockets)
Place the pizza pockets on the baking sheet, brush with egg wash and sprinkle with parmesan.
Bake until golden about 20 minutes. Serve warm or at room temperature.


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