Whole-wheat Pizza Pockets

It's days like today I'm so thankful to NOT have to resort to fast food (although I have contemplated Chipotle for about 30 minutes). Days like today: Elle and I were at the pool for most of the day, we are running low on basic necessities (yes, I replaced going to the grocery today with the pool... no brainer!), and Chad informed me he HAS to mow tonight, so our normal routine of grilling is out of the question. So what am I to make (and can accomplish it while Elle naps?) Pizza Pockets!

Having a kitchen stocked with healthy staple items can deter most decisions on going to fast food or take-out! I ALWAYS have my dough ingredients... so now I can throw whatever veggies I have left in with the cheese and call it a day! Tonight happens to be leftover kale (why not, you can't even taste it with the sauce!), green peppers, mushrooms and pepperoni. All of this - minus the kale - are leftovers from my pizza class!

I'm also excited to share this with you, so I can let you know that I am s l o w l y but surely working on a RECIPES section of my website, so that I can share all of my favorite recipes (and my many variations of them!) I hope to have it up very soon. I've had a great response to this recipe, and I hope you all try it out, and let me know how it goes. Please also let me know what you did differently to make it work for your family!

BTW, the image is what my dough looks like as I type this. I got excited to share the progress (and I'm letting the yeast do it's job). I'll be sure to post my final product!

BONUS! These can be frozen! The perfect make-ahead lunch/dinner for your busy week!

So here's my version of healthy, homemade, non-processed Whole Wheat Pizza Pockets:

Dough

• 1 cup water

• 2 teaspoons dry active yeast

• 1 teaspoon sea salt

• 2 tablespoons olive oil

• 3 cups whole-wheat flour (I use King Arthur's White Whole-wheat flour - found both at Kroger & Whole Foods)

Filling

• 1 ¼ cups ricotta cheese (I usually use the whole 15oz container so I don't have the annoying 1/4 cup or so leftover)

• 1 ¼ cups mozzarella cheese, shredded

• ½ cup Parmesan cheese, shredded

• Oregano, to taste (Chad told me to never leave this out again, as it does make a good impact)

• Other fillings as desired: Tonight, ours is NITRATE-FREE pepperoni, mushrooms, green peppers, and kale.

• Pizza sauce (We usually use San Marzano pizza sauce from Whole Foods, but after they were COMPLETELY out when I went to get it for my pizza class, I tried out Delallo, also from Whole Foods, and I got a good response from the class!) BTW, this is one staple I get from WF. I've tried the Muir Glen from Kroger... NOT a fan.

• Raw sesame seeds (optional) (I usually don't, but hey, I might try soon!)

INSTRUCTIONS

• Preheat oven to 425 degrees F.

• In a glass measuring cup heat 1-cup water until warm. Drop in 2 teaspoons yeast and let rest for a minute.

• After the yeast foams up a bit add the salt and olive oil to the water mixture and gently stir if necessary.

• In a food processor or mixer with a dough blade/hook add 3 cups flour. Pour in the water mixture and process until a dough ball forms.

• Coat a large bowl with olive oil, add the pizza dough ball, and cover with plastic wrap while you prepare the other fillings.

• In another bowl mix together the ricotta, mozzarella, and Parmesan. Chop and/or cook other desired fillings while dough rises on the counter.

• Divide dough into 6-8 equal sized pieces. Shape each one into a ball and then flatten it out with a rolling pin. Don’t roll it too thin.

• Spread a spoonful of pizza sauce in the center of the dough. Add two heaping spoonfuls of the cheese mixture and one spoonful of filling (or 3 spoonfuls of cheese mixture if no other filling is desired). I'll usually add in some extra oregano, just for tastes' sake!

• Fold the dough up on each side. Seal edges of the dough together as best you can with your fingers and flip it over so seam side is down on a greased baking sheet. Make a couple of holes with a fork in the top (to prevent the cheese from leaking out the bottoms/sides) and top with raw sesame seeds if desired.

• Bake in the oven for 12 – 15 minutes and once done let cool for a few minutes. Serve with warm pizza sauce for dipping and enjoy!

#pizzapockets #pizza