HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
PIZZA POCKETS
Spend 30 seconds of your day watching our video on how to make Pizza Pockets! Your family will thank you after just one bite of these tasty Pizza Pockets.
Provided by My Food and Family
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Unroll dough into 4 rectangles; press perforations together to seal. Place on lightly floured surface; roll each to 7x5-inch rectangle.
- Place 4 pepperoni slices on one short side, 1 inch from edge, of each dough rectangle. Combine shredded cheese and pasta sauce; spread over pepperoni. Fold dough rectangles crosswise in half; firmly press edges together to seal. Transfer to baking sheet. Sprinkle with Parmesan.
- Bake 12 min. or until golden brown.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 820 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 8 g, Protein 13 g
PEPPERONI PIZZA
Whip up a family favorite with our Pepperoni Pizza recipe! This 17-minute pepperoni pizza recipe uses ready-to-use pre-baked pizza crust & 3 ingredients.
Provided by My Food and Family
Categories Home
Time 17m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 450ºF.
- Place pizza crust on baking sheet; spread with pizza sauce.
- Top with cheese and pepperoni.
- Bake 10 to 12 min. or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 800 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 3 g, Protein 14 g
PEPPERONI PIZZA POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, pepperoni, marinara sauce, shredded mozzarella cheese, egg
Provided by Alix Traeger
Categories Snacks
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Cut the puff pastry into six rectangles and place on a nonstick baking tray.
- On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
- Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
- Brush the pockets with egg wash.
- Bake for 15-20 minutes or until the pastry is flaky and golden.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 42 grams, Fat 38 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
PIZZA POCKETS
Make and share this Pizza Pockets recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix 1 1/4 cups flour, yeast and salt in bowl.
- Stir in warm water.
- Beat on low speed for 1/2 minute. Scrape bowl constantly.
- Beat 3 minutes on high speed.
- Stir in remaining flour with a spoon.
- Turn dough out on floured surface. Knead 6 to 8 minutes.
- Cover dough; let rest for 10 minutes.
- Divide into 6 parts.
- (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
- Add chopped tomatoes and tomato paste, spices and water.
- Cook 5 minutes.
- Roll each portion of pizza pocket dough into rounds.
- Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
- Fold dough in half and close with fork tines.
- Brush with beaten egg.
- Bake at 375 degrees for 30 to 35 minutes.
PIZZA POCKETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h20m
Yield 18 pizza pockets
Number Of Ingredients 22
Steps:
- For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
- Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
- For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.
- For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.
- When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
- Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
- When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
- When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.
PEPPERONI PIZZA POCKETS
Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular with the preschool set at our son's dinosaur-theme birthday party...but you can be sure adults will love them, too! - Robin Werner, Brush Prairie, Washington
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h20m
Yield 16 pockets
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into 16 pieces. On a lightly floured surface, roll each portion into a 6-in. circle. Place 2 teaspoon pizza sauce, 6 slices pepperoni and 1/4 cup of mozzarella. Lightly brush edge of dough with egg. Bring dough over filling; press firmly, then crimp seams to seal. , Place on greased or parchment-lined baking sheets. Brush with egg; sprinkle with Parmesan and Italian seasoning. Bake until golden brown, 18-20 minutes. Warm remaining pizza sauce; serve with pizza pockets.
Nutrition Facts : Calories 316 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 751mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
PITA PIZZA POCKET- WEIGHT WATCHERS (WW) 4PTS!!
This recipe is 4 pts. Please remember to not go off of stats on recipezaar because you have to choose the right ingredients to make it. Here is a break down... Pita- 1 pt : Salad pita pocket Pepperoni- 1 pt : 5 slices (if you want less pts, use turkey, I didn't. I don't like it.) Cheese- 1 pt : fat free mozerella Sauce- Ragu has the least amt of calories and fat that I have found use whatever vegetable toppings you want. I listed what I used below. When you add everything up and put it into ww calculations it comes up with 4 pts. (I guess everything else gets you one more pt.)
Provided by Mayniac May Family
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 (I used toaster oven, temperature in other ovens may vary).
- Put sauce in Pita Salad Pocket. Try to get it all on the inside.
- Place all ingredients/toppings remaining, making sure to top with cheese.
- **hint. I used a separate piece of alumunim foil to slightly prop up the open side so all the cheese didn't run out while baking it.
- Bake at 350 around 8 to 10 minutes, or until cheese is melted.
- ** I have made with onions, green peppers as well. You can add crushed red pepper or jalapenos if you like pizza hot.
HOMEMADE PIZZA POCKETS
Homemade Pizza Pockets are made from a simple homemade pizza dough recipe filled with sauce, pepperoni, sausage and cheese. So good!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 450F degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
- In a small bowl, whisk together eggs, milk and garlic.
- In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
- Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
- Stir the egg mixture into the flour mixture.
- Mix until dough comes together into a loose ball. Note: to make this easier, you could use an electric mixture with a dough attachment.
- Dump the dough ball onto a large, floured countertop.
- Knead the dough ten times (turning it over onto itself and turning 90 degrees each time). Add additional flour as necessary to keep it from sticking.
- Using a rolling pin, roll out dough to about ½-inch thickness.
- Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
- After cutting out the circles, press them down or roll them out some more to make them large enough to hold the all the fillings. Note: this dough does stretch pretty easily too which you may need to do to close it up over the fillings.
- Place the crust circles on prepared baking sheets.
- Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
- Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
- Carefully fold the crust in half and press together the edges.
- Take a fork and go around the edges to make sure they seal closed. If necessary, add a bit of water to the seals with your finger to help them stay sealed.
- Bake at 450f degrees for 13-15 minutes until crust is lightly browned. Continue until all pizza pockets are made.
- Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.
Nutrition Facts : Calories 500 kcal, Carbohydrate 35 g, Protein 16 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 126 mg, Sodium 688 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PIZZA POCKETS
These pastries will be a hit with everyone. Make them vegetarian by leaving out the pepperoni and adding a pinch of chilli flakes for a similar spicy kick
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 50m
Yield makes 8
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.
- Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
- Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
PEPPERONI PIZZA POCKET
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a small saucepot over medium-low heat. Add the onions and saute until translucent, 2 to 3 minutes. Add in the garlic and saute for 1 minute. Add in the tomato paste and saute for 1 more minute. Stir in the diced tomatoes, sugar and season with salt and pepper. Add the torn basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes while you make your pizza pocket.
- Roll out the dough balls on a lightly floured surface into 4 equal rounds. On half of each round, layer some mozzarella, and then some pepperoni slices. Fold in half, covering the filling, and then fold the outer edges up and crimp the edges with your fingers to seal. Place the pockets on a baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake until golden, 10 to 15 minutes. Serve with the sauce on the side.
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PEPPERONI POCKET RECIPE - FAITH FILLED FOOD FOR MOMS
From faithfilledfoodformoms.com
Category LunchTotal Time 1 hr 15 minsEstimated Reading Time 3 mins
- Plan ahead a couple of hours. First make your Homemade Bread Dough. After your bread dough rises make as many balls as the dough will make. You need a top and bottom for this recipe. Or if you want to make your dough go farther you can simply use a little bigger balls and fold over..I’ll show you below… Roll out your first ball.
PEPPERONI PIZZA CRESCENT ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (143)Total Time 30 minsCategory LunchCalories 240 per serving
- Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
- Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
- Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.
PEPPERONI PIZZA POCKETS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine American, ItalianCalories 241 per servingCategory Dinner, Main Course
- Cut the pizza crust into 6 squares. Spoon 1 tablespoon of pasta sauce into the center of each square of dough, then top with some of the mozzarella cheese (or cheese sticks that have been cut into small chunks – 1 cheese stick per pocket) and 2 pepperoni slices per square.
- Fold over each square to make rectangular pizza pockets and pinch the edges together to close. If desired, shape the rectangle into a half circle, or leave as rectangle.
PEPPERONI PIZZA POCKETS - KJ AND COMPANY
From kjandcompany.co
4.8/5 (4)Total Time 45 mins
- Preheat your oven to 425 degrees. Working with one pie crust at a time, roll it out to roughly a 12×8 inch rectangle, cutting off the round edges to keep the rectangle shape. Cut that rectangle into 6 equal squares.
- Put the filling ingredients into the center of 3 of the squares, leaving about 1/2 inch of space around all sides. Use these increments for the filling: each will have 1 tablespoon of pizza sauce, roughly 2 tablespoons of shredded cheese and 3 pepperoni slices. These 3 squares have now become the bottom of the pizza pocket.
- Take the remaining 3 squares of pie crust and gently and evenly set them over the bottoms to create the tops. Use your fingers to gently press the edges together, then use a fork to crimp all four sides of each pizza pocket. Transfer the 3 prepared pizza pockets to a baking sheet.
- Repeat this process with the remaining round of pie crust. Brush all the tops of the prepared pizza pockets with the melted butter and bake for about 20 minutes, or until the tops are golden brown. Enjoy!
PEPPERONI PIZZA POCKET - FOOD NETWORK UK
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PIZZA POCKET - READY SET EAT
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PEPPERONI PIZZA HOT POCKET : 4 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 3 mins
- Prepare the Filling. Take 4 or 5 slices of pepperoni and stack them up. Cut the stack into 3 or 4 strips. Make an additional 3-4 cuts in the opposite direction to dice the pepperoni.
- Shape the Dough. Take the dough and divide it into 6 equal parts. I did this by cutting the dough in half then dividing the halves into 3 pieces.
- Assemble the Hot Pockets. Coat a second baking sheet with some oil. Put 1/6th of the filling (aprox. 1/4 cup) into the center of the rectangle. The filling should be 1/4 inch away from the right and left edges and about 1/2 inch away from the top and bottom.
- Bake and Enjoy! Bake the Hot Pockets for about 12 minutes at 425 degrees Fahrenheit. You will want to watch them at about 8 minutes and keep baking in 2 minute increments until they just begin to slightly brown.
HOMEMADE PEPPERONI PIZZA POCKETS RECIPE | SOMEWHAT SIMPLE
From somewhatsimple.com
4.4/5 (9)Total Time 1 hr 40 minsCategory Dinner, LunchCalories 71 per serving
- In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit until bubbly and foamy, about ten minutes.
- Add the salt and two cups of flour. Mix until well blended. Add additional flour, 1/4 cup at a time, until the dough is soft and not overly sticky.
- When the dough has risen, preheat the oven to 450. Gently punch the dough down, then divide into six equal sized balls.
EASY CHEESY HOMEMADE PIZZA POCKETS - ONE LITTLE PROJECT
From onelittleproject.com
5/5 (1)Total Time 20 minsServings 6
- Open the tube of pizza crust and roll it flat on a piece of parchment paper or on a floured surface.
- Add about 1 Tablespoon of pasta sauce, some mozzarella cheese and 2 pepperoni slices to half of each square.
HEALTHY HOMEMADE PIZZA POCKETS | HOT POCKETS - FOOD ...
From foodmeanderings.com
5/5 (4)Total Time 25 minsCategory Lunch, SnackCalories 127 per serving
- Preheat oven to 400 degrees F and spray an aluminum lined cookie sheet with non-stick cooking spray.
- Cut pitas in half, then open (use a knife to gently slice open fi necessary) each pita and stuff it with about 3 tbsps of the filling * Do not overfill or it will be too difficult to seal and will rip.
PEPPERONI PIZZA POCKETS - PARENTS
From parents.com
Total Time 11 minsCalories 299 per serving
- Pat chopped tomato dry with paper toweling. Place in a medium-size bowl along with mozzarella cubes, pepperoni strips and bread crumbs. Stir to combine.
- Spread 1 teaspoon pesto on inside of each pita pocket. Spoon an equal amount of the tomato and mozzarella cheese mixture, about 2/3 cup, into each pita pocket.
HOMEMADE HOT POCKETS - 4 INGREDIENTS! - RACHEL COOKS®
From rachelcooks.com
4.7/5 (16)Total Time 35 minsCategory PizzaCalories 103 per serving
- Roll out one biscuit into a 5- to 6-inch round. In the center, place 2 teaspoons sauce, 2 tablespoons mozzarella, and 1/2 tablespoon pepperoni. Carefully fold over and press edges together with a fork. Place on prepared baking sheet.
PEPPERONI PIZZA POCKETS - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (5)Calories 265 per servingCategory Main Course, Snack
- Place the pie crust on a lightly floured surface. Roll the crust out into a 12 inch circle. Use a 4 inch cookie cutter to cut out 6 of your desired shapes. Transfer the shapes to a sheet pan lined with a silicon baking mat or parchment paper.
- Sprinkle the cheese evenly over the 6 crust shapes. Top with slices of pepperoni to cover, leaving a small border around the edges.
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