Strangely, my son refuses to eat pizza and hamburgers. This is despite the fact that he loves all of the ingredients these food items contain. I have tried so many times to get him interested in both healthy and treat versions of them both, but he won't budge. Tonight though, we had a breakthrough with these Pizza Pockets. These are more of a snack food, rather than a meal and this recipe makes around 8 Pizza Pockets. You could vary the filling with whatever you have available, perhaps even sneaking some veges such as mushrooms and spinach into them.
Pizza Pockets
Dough (Half batch of EDC pizza dough)
Ingredients
140grams luke warm water
1/2 sachet dried yeast
1tsp salt
10grams olive oil
250grams bakers flour
Filling
70grams cubed cheese
4 shortcut rashers bacon
1 spring onion
70grams pizza sauce
1 clove garlic
Dough method
Place water, yeast, oil and salt in TM bowl. Mix 5 secs speed 3. Add flour. Mix 6 secs speed 8. Set dial to closed position and knead 2 mins. Wrap dough in silicone bread mat and allow to rise in warm spot for 30 mins. Break into 8 balls and roll to approximately 10 cm diameter circles.
Filling method
Place all filling ingredients in TM bowl and turbo twice for 1 second. Place a small ball of the filling in the centre of each dough disc. Fold the edges into the centre and pinch together. Flip ball over and place on baking tray, smooth side up. Make sure balls are touching as this will help them rise. Brush top with milk and bake for 30 mins, 180 degrees.
