Homemade "Processed" Food

Pizza pockets have been around a while, and have been very popular with all ages...just look at the success of Hot Pockets and the off-brands that are sold alongside. Little handpies are certainly nothing new, sweet or savory, and they're a great food to keep in the freezer to toss in a lunch box or heat up for a quick dinner. The possibilities for fillings are endless too...

~seasoned, browned ground beef, cabbage, and onions (for my mother-in-law's German Cabbage Rolls)

~taco meat, salsa, and cheese

~marinara, mozzarella, and pizza toppings

~thinly sliced steak, pepper jack cheese, mustard, and onions

~ham, broccoli, and cheddar cheese

~cheddar or brie cheese, cooked apple slices, and bacon

...and just about any leftover that you might have sitting in your fridge if you don't feel like making a different filling. I made three different types, a pizza one using Yves vegetarian pepperoni, a steak and cheese variety, and some that had leftover shredded BBQ chicken, grilled corn kernels, a smear of BBQ sauce, and mozzarella cheese. The tidbits of the last few days' dinners were put to good use!

You are welcome to use whatever roll recipe is your favorite, or even frozen dough from the freezer section in your grocery store. I use a whole wheat recipe from King Arthur Flour, but even just substituting half whole wheat flour for the white flour in your regular roll recipe will do just fine to make them a little healthier. I reduce the sugar/honey as well, because while sweet rolls are nice alongside dinner, I much prefer a more savory taste for encasing my pizza pockets! (You want to keep in a little sweetener to help the dough rise.) If you wish to "label" them so you know which are which, a smear of pizza sauce on the top, a corn kernel, an olive, etc will help you identify each one as it emerges from the oven (or freezer later on).

To make the little pockets from your risen dough, divide it into equal pieces, about fist-size. Let rest about ten minutes. Take one dough ball at a time, roll it into a circle, fill half, fold the other half over, and seal. Place it on a greased cookie sheet and repeat until all are filled. Bake in a 350 degree oven for about 20-25 minutes, or until beginning to brown lightly. Cool on a wire rack at least ten minutes, then serve warm. If you make extra for the freezer, let them cool completely, wrap individually, and freeze until needed. They can be reheated in the microwave, but I prefer to let them defrost overnight in the fridge and then heat them in the oven for a few minutes so they don't have a chance to get soggy.