Pizza Pockets

Wow, I feel I've neglected our blog...and so soon.  I apologize.   I've been a little under the weather with a cold that hung on for over 26 days and well.....(guess this would be an official announcement) with this new little one on the way my appetite has been severly under the weather.  With all this said, cooking just hasn't doable.  With all the aromas that are a product of cooking, I would have spent more time in the Loo than in the kitchen had I even tried to attempt it.  And lets be honest, cereal is yummy!  Brad was a trooper, cooking what frozen left overs we had stockpiled and improvising other nights, he kept himself and Lizzie satisfied.  But, I'm back to it now and am sure Brad is glad to hand the kitchen back over. And what did I get back into the groove with?  Pizza Pockets - one of our go-to recips for weekly dinners.  I always have homemade pizza dough in the fridge and the other ingredients are staples in our household.  If I don't have arugula, or can't seem to find it on its own (vs. mixed with radicchio and frisee) I use baby spinach.  These pizza pockets are fun, easy and very good with many meats.  I used Italian chicken this time around, although the recipe calls for Italian ground Turkey.  But if you really want to know what i use most frequently, its ground italian venison which makes the ultimate healthy organic and lean pizza pocket.  And this meal, comes with a side of dipping marinara and what kiddo doesn't like to dip their dinner?!?!  This recipe feeds 3 adults so double if making for more or if you want leftovers.  They can easily be reheated in the toaster oven! 

Ingredients

• 1 tablespoon olive oil
• 8 ounces Italian turkey sausage (chicken, venison or pork)
• 1 cup tightly-packed arugula (about 1 ounce) (or 5 oz spinach)
• 4 ounces cream cheese, room temperature
• 1/3 cup grated Parmesan, plus 1/4 cup
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (13.5-ounce) package of store-bought pizza crust (Giada recommends: Pillsbury, but why not make your own - recipe to follow)
• All-purpose flour, for rolling out pizza dough
• 1 egg, beaten (for egg wash)
• 1 1/2 cups marinara sauce, store-bought or homemade

*  my new favorite marinara is Paul Newman's organic marinara - its much tastier than your typical grocery store jarred marinara. 

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
*  my new favorite marinara is Paul Newman's organic marinara - its much tastier than your typical grocery store jarred marinara. 

Honey Pizza Dough

• 1/2 cup warm water
• 2 Tablespoons dry yeast
• 5 cups bread flour
• 1-1/2 cup cool water
• 2 teaspoons salt
• 1/4 cup olive oil
• 2 Tablespoons honey

1. In a large bowl or the bowl of a stand mixer, stir the yeast into the warm water until dissolved. Let stand.
2. Add the flour, the cool water, salt, olive oil, and honey into the yeast mixture. Knead with a dough hook for about 5 minutes, or by hand for 7.
3. Place the dough in a large greased bowl and cover with a clean kitchen towel. Allow to rise for 30 minutes.
4. Punch down dough and divide into 16 portions (for individual pizzas) or four portions (for 16 inch pizzas). Coat each ball of dough in olive oil, wrap in plastic wrap or place in resealable bags and freeze or hold in the refrigerator for up to 4 days.

To use: Remove from freezer 8-12 hours before using. Allow to thaw in the refrigerator. Let rise until doubled in size, then punch down and make your pizza.