Kids love pizza, and these freezable pizza pockets are just the thing to prepare in bulk to have ready for a quick lunch, whether you’re on the go with summer adventures or already gearing up for back-to-school. If you’ve got the time, have some fun with the kids and knead the dough by hand. Sure, it’s going to get messy, but they’ll have a blast and will love having a hand in making their own lunch. There is also no need to worry about defrosting ahead of time — if placed in lunchbox frozen, even with ice pack, these will defrost by lunchtime.
Prep time: 90 minutes
Cook time: 15 minutes
Total time: 1 hour and 45 minutes
- 1 1/2 cups all-purpose flour
- 1 teaspoon quick rise yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus 1 teaspoon, divided
- 1 cup slightly warm water
- 3/4 cup uncooked oat bran hot cereal
- 3/4 cup whole-wheat flour
- 1/3 cup no-salt-added tomato sauce
- 1/2 cup part-skim shredded mozzarella cheese
- 16 slices pepperoni, quartered
- 4 mushrooms, sliced
- 4 mini sweet peppers, sliced
In stand mixer with paddle attachment, combine all-purpose flour, yeast, sugar and salt. With motor running, add 2 tablespoons oil and warm water. Switch paddle attachment to dough hook. Add oat bran and mix until combined. Add whole-wheat flour a little at a time and stop when slightly sticky ball forms. Continue to run mixer 1 minute. Brush ball of dough with remaining olive oil, cover with plastic wrap and place somewhere warm to rise 1 hour.
Heat oven to 450 F. Spray large baking sheet with cooking spray.
Punch down dough. Dust counter lightly with flour. Roll out half of dough to 1/4-inch thick, dusting with more flour if too sticky. Use 4-inch round cookie cutter to cut rounds.
Spoon 1 teaspoon tomato sauce into middle of each round. Add 1/2 tablespoon cheese, 4 quarters of pepperoni, mushroom slice and 2 pepper rings. Moisten edges of dough with water. Fold dough over filling and press to seal. Use fork tines to crimp and further seal edges.
Place pizza pockets on baking sheet and poke top of each with fork.
Bake 15 minutes, or until tops are browned (some cheese may leak out).
Once cool, freeze in single layer on baking sheet. Once frozen, wrap individually in plastic wrap and transfer to freezer bag.
Source: Produce for Kids
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