"Pizza" Pockets (sausage-spinach-cheese, or cheese-veggie)
Yields 30
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  1. 1 batch of Never-Get-Your-Hands-Dirty Pizza Dough (you'll have some left over), or about 2 1/2 lbs of purchased pizza dough or corn masa dough
  2. 2 lbs mild italian turkey sausage, if using meat
  3. 3 cups diced mushrooms/olives/sundried tomatoes/bell peppers/other veggie of choice if not using meat
  4. 2 cups Ridiculously-Easy-And-Totally-Worth-It Tomato Sauce (or purchased pizza sauce)
  5. 10 oz baby spinach
  6. 1/2 lb mozzarella (1 lb mozzarella if not using sausage)
  1. If using meat, brown sausage, breaking up with spatula as it cooks. If not using meat, skip directly to Step 3.
  2. Add sauce to cooked sausage, mixing well over medium heat, then remove from stove.
  3. Shred your cheese - as always, I do mine with my food processor's grater attachment.
  4. Steam spinach lightly - I add a splash of water to the bottom of a glass bowl, throw in my spinach, then microwave on high for 2 minutes, give it a stir, an microwave for another minute (may vary depending on appliance). Volume of spinach will reduce as it cooks, so if you can't fit it all in at first, do it in two batches. Chop coarsely.
  5. If making Veggie Pizza Pockets, mix chopped spinach into veggies of choice, and add sauce to coat.
  6. If making Sausage Pizza Pockets, mix chopped spinach into sausage-sauce mixture.
  7. Preheat oven to 375 degrees.
  8. Take dough out of fridge, and tear off about a fist-sized lump, placing it on a well-floured board or parchment paper. Roll it around quickly on the board to coat the whole thing with a little flour.
  9. Roll the dough out (may actually be easier to stretch out by hand than roll out, depending on how elastic your dough is) - remember to reflour the board as you go. *** Please note that the biggest difference in how this dough feels, as opposed to cookie dough, is that it is STRETCHY, and just when you think you've rolled it out, it recoils right back to a smaller, thicker circle. Totally normal, and totally right, so just let that area rest for a moment while you roll out another area, and then come back to it. You'll be gaining ground with each roll.
  10. Roll or hand-stretch to 1/8 to 1/4 inch - make sure you don't have any super thin parts you can actually see through, or you'll lose your filling.
  11. If using a dough press, use the back of your press to cut out circles, and lay them on a parchment-lined jelly roll pan. If not using a press, cut circles with a cookie cutter to desired size. The circles will likely shrink a bit as you cut them, since their edges are no longer under tension from the surrounding dough. Don't worry, even if they look small, you know you have enough stretchy dough in them.
  12. If using a press: Working with the ridged side of your dough press, sprinkle some flour onto the press with your fingers, and place a dough circle over the press, stretching its edges slightly to cover its face entirely. Whether or not you're using a press, if you have a "floury" side and a "sticky" side to your circle, have the sticky side facing up. It'll make your seal better when you get there.
  13. Take 2 tsp of filling mixture plus 2 tsp shredded cheese (for a 4-inch circle) and place in the very center of your circle. Press the edges of the circle together firmly, and if you have "extra" dough at the lip of the edge, squeeze it together with your fingers instead of cutting it off.
  14. Lay finished hand pie on parchment-lined jelly roll pan, and repeat with all circles (you'll have enough filling for about 30 4-inch circles).
  15. Brush with egg wash or milk/cream wash if desired, and bake for 16-20 minutes in 375 degree oven.
  16. Cool slightly, then Flash Freeze by putting pies on parchment paper-lined jelly roll pan in freezer for two hours, or up to overnight.
  17. Pack pies in heavy-duty freezer gallon bags and remove air, or vacuum-seal.
  1. Yield: about 30 (4-inch press) hand pies
Emi Ponce de Souza https://www.emiponcedesouza.com/

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