I am in love with Erin’s sourdough pizza crust! We ate pizza twice over the weekend. By last night, I was itching to try something else with the wonderful dough. So I tried pizza pockets – and the kids loved them. They were incredibly easy, tasty and satisfying. Give them a try!
Millie shared similar sourdough pockets last week. Be sure to check hers out!
Start out with one recipe (or more) of the sourdough pizza crust. When the souring time is over, divide the dough up into five or six balls, or thereabouts. Play with the size depending on your desired size of the pizza pocket.
Preheat the oven to 425 degrees Fahrenheit. Grease two stainless steel baking trays, or line them with parchment paper.
On a floured countertop, roll a ball of dough into a 1/4″ to 1/3″ thick circle. I rolled mine out to about 10″ in diameter. Transfer the dough circle to a baking sheet. Put a mound of toppings (warm or cold) on the dough circle, but just on one side of it.
My toppings were: a grass-fed ground beef and pinto bean mixture (sauteed with onions and garlic, and seasoned with salt, pepper, thyme and oregano), and queso fresco cheese.
Fold the half of the dough without toppings over the topped half. Press the edges together to seal. Repeat for all the pizza pockets.
You can see my dough tended to break. This was because I over-soured it. But no matter, it still worked after I pressed the breaks together a bit with my fingers. I suggest souring for no more than 8 hours in warm weather. In very warm weather, sour for even less time.
Bake for 10 to 20 minutes, or until golden brown. Mine took 15 minutes.
Remove from the oven and serve. Of course, enjoy!
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