Pizza Pockets

Maybe we could call these 'Mini Pepperoni Calzones' instead. That's really what they are. But my boys wanted to call them 'Pizza Pockets' so that is what I'll call them. These were very simply and tasty. I haven't had a frozen one yet, but I imagine they will be good too.

I used one recipe of my pizza crust (and did half whole wheat flour, half bread flour). After letting the dough rest I rolled it out and cut it with a large round biscuit cutter (about 4"). Then rolled each circle out a little more (to about 5-6 inches in diameter). On each circle I put a teaspoon of pizza sauce, pepperoni and shredded cheese. Then fold the circle in half and pinch the edges to seal. Place each of the pizza pockets on baking sheets and bake at 425 degrees for 12 minutes. You could put a variety of pizza toppings in your pizza pocket. One recipe made about 2 dozen pizza pockets.

Today

Last night before we went to bed we started our bagels so we wouldn't have to wait for them to rise when we woke up. So we had this for breakfast:



Then we dropped the boys off at the Y and went for a run. It was good, but after bootcamp yesterday and the run today I can barely move. In fact I was a little afraid to sit down to post tonight! After we got home I started making this for supper. If you haven't had PW's Pot Roast, you need to.

Then, my day just got better. I got to see this girl and her brothers (but the boys move too fast to get a good picture):



Then I made some dinner rolls. (Here's a pic of what's left over. A full pan was gone!)



Then I made potatoes. If you like butter and potatoes this recipe is for you! And they made my baby VERY happy!



Now, it's 9:00, my kitchen is clean and I am ready for bed! And I am NOT cooking tomorrow. But I will share my pizza crust recipe that I promised earlier this week. I used it for last nights muffuletta calzones (which were really good!).

Pizza Crust (adapted from the back of a Hodgson Mill Whole Wheat flour bag)

1 package active dry yeast
1 cup warm water
3 cups bread flour (or you can use 1 1/2 cups whole wheat and 1 1/2 white or bread flour)
2 tsp granulated sugar
1/2 tsp. salt
2 Tbsp. olive oil

Dissolve the yeast in warm water. Allow to rest 5 minutes. Stir in 2 1/2 cups flour (if using whole wheat and white stir in 1 1/2 cups whole wheat flour and 1 cup of white flour). Knead in remaining flour by hand, about 5 minutes. (The longer you knead the softer and chewier the crust will be). Spray a medium-sized bowl with cooking spray. Place dough in bowl and turn to coat thoroughly. Cover and allow to rise in warm place 15 minutes. Stretch pizza crust to fit pan (you may make two pizza if using smaller pans). At this point I pre-bake my crust at 425 for 7-10 minutes, then top with desired toppings. Then bake until cheese is melted and crust is brown.

Leftovers, old favorites and new things

Last night we had leftovers. We usually have leftovers once a week. Wednesdays are good days for leftovers. We have church and it makes it a little easier to just have leftovers before we run out the door.

Tonight we had beans and cornbread... minus the cornbread. I forgot to buy milk and we were out so we just had beans tonight. All my boys asked where the cornbread was. The beans were good though. I added a little salsa and that was really good.

But I'm really excited about tomorrow night. I am making Muffuletta calzones. I've never made them before. I found the recipe in Southern Living's April 2008 magazine (page 148). Here's the recipe. I'll try and add pictures tomorrow after I make it.

Muffuletta Calzones

2 Tbsp. olive oil, divided
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1 (7oz) package shredded provolone-Italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 lb.)
1/2 cup diced cooked ham
1/4 cup sliced pimento-stuffed Spanish olives
1 lb. bakery pizza dough (I will make my pizza dough)
2 Tbsp. grated Parmesan cheese

1. Preheat oven to 425. Stir together 1 Tbsp olive oil, pickled vegetables and next 4 ingredients.
2. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
3. Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with parmesan cheese.
4. Bake at 425 for 20 to 24 minutes or until golden brown.

Update: The Muffuletta Calzones were GOOD. Definitely going on my "make again" list.