Pocket Pizzas

Posted on | February 22, 2009 | 1 Comment

8 rolls from a package of Rhodes frozen whole wheat Texas rolls
About 1/2 c. leftover spaghetti sauce, extra meaty
About 1/4 c. mozzarella cheese or combo of mozzarella and parmesan

Let the rolls rise for 4-5 hours or until doubled in size following package directions (heh…I didn’t and forgot to cover the rolls).

Preheat the oven to 350 degrees F.

Flatten the rolls out until they’re about 5″-6″ across. You can just pinch them from the middle and then keep pinching outward evenly so it stays round. Years of Playdoh experience is very helpful, as is a willing 5 year old helper though neither is required.

On four of your dough disks, place a mound of meaty sauce and top with cheese. Amount is up to you, but you do want it to fit relatively well. Not everyone is a fan of burnt cheese like I am. Take another disk and place it above the other and pinch the sides together well. Water may help with this, but we just pinched them very, very tightly together and we only had one open during baking (and that ended up looking like a cyclops sticking his tongue out at us…pity the camera is on its way to London!). Place them on a lightly oiled or parchment-covered cookie sheet.

Bake, per package directions, for 15-20 minutes. Let cool for at least 5 minutes. Cut them in half to speed the cooling process even further.

Enjoy! J is really, really not a fan of my dinners but he ate the entire pocket pizza that I gave him this evening. Yay!

Category: Foodie Stuff
Tags: > >

Comments

One Response to “Pocket Pizzas”

  1. Jennifer
    February 22nd, 2009 @ 8:05 pm

    I am such a fan of burnt cheese! Sometimes I will leave the fire on after I grill a cheese sandwich and then I sprinkle a bit of cheddar straight on the frying pan and voila! burnt cheese… ALL FOR ME!!! And the top of homemade mac and cheese (or any casserole for that matter)… yummmmmmmmmm!

Leave a Reply