FREEZER MEAL: Make as directed. Freeze what you don't eat for meals later.Yield: 20 pockets, depending on size you roll them
Prep Time: 20 min
Cook Time: 20 min
|3 1/2 cups||whole wheat flour|
|1 quart||sea salt|
|1 cup||melted butter|
|1 cup||plain yogurt|
|1 1/2 cups||tomato sauce|
|1/2 tsp||garlic powder|
|1 1/2 tsps||oregano|
|1 1/2 tsps||basil|
|PIZZA POCKET FILLINGS:|
|Your choice of|
|grated mozzarella cheese|
|white, grated Cheddar cheese|
|cooked ground beef|
|bell pepper, all or any colors|
Stir ingredients together and simmer for a few minutes. While simmering, make crust.
Stir ingredients together until thoroughly mixed and form a soft dough.
To form a Pizza Pocket:
Roll a small ball of dough into a circle. Place 1-2 tablespoons of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together. Poke a few holes in the top of each one with a fork to allow for steam to release during baking.
LIne a baking sheet with parchment paper. Place pizza pockets on paper, a few inches apart. Bake at 400° for 20 minutes, or until browned.
TO FREEZE: Place pockets on parchment paper lined baking sheet. Place in freezer overnight. The next day, transfer frozen pockets to a zip-lock freezer bag. To bake, remove desired amount and place on baking sheet lined with parchment paper. Bake in a pre-heated 400° for 30 minutes, until browned and hot.