Pizza Pockets
Photo courtesy of CookingChannelTV.com
1 tablespoon olive oil
8 ounces Italian sausage
1 cup arugula, tightly packed
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus an additional 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5 ounce) package Pillsbury pizza crust
1 egg, beaten
1 1/2 cup tomato sauce
Preheat the oven to 400 degrees.
Heat olive oil over medium-high heat in a medium skillet. Add the sausage and cook until crumbled and browned slightly, 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.
Roll out the pizza dough on a lightly floured surface to a 20x12-inch rectangle. Cut the rectangle in half lengthwise, and then cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles, and brush the edges of the rectangle with egg wash using a pastry brush. Close the rectangle of pizza dough over the topping, and use a fork to seal and crimp the edges.
Place the pizza pockets onto a baking sheet lined with parchment paper. Brush the top of each pizza pocket with additional egg wash. Sprinkle with the remaining Parmesan, and bake 15 to 17 minutes, until golden.
While the pockets are baking, heat the tomato sauce over low heat in a medium saucepan. Serve the pizza pockets alongside the tomato sauce for dipping.
Recipe courtesy of Giada De Laurentiis.
8 ounces Italian sausage
1 cup arugula, tightly packed
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus an additional 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5 ounce) package Pillsbury pizza crust
1 egg, beaten
1 1/2 cup tomato sauce
Preheat the oven to 400 degrees.
Heat olive oil over medium-high heat in a medium skillet. Add the sausage and cook until crumbled and browned slightly, 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.
Roll out the pizza dough on a lightly floured surface to a 20x12-inch rectangle. Cut the rectangle in half lengthwise, and then cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles, and brush the edges of the rectangle with egg wash using a pastry brush. Close the rectangle of pizza dough over the topping, and use a fork to seal and crimp the edges.
Place the pizza pockets onto a baking sheet lined with parchment paper. Brush the top of each pizza pocket with additional egg wash. Sprinkle with the remaining Parmesan, and bake 15 to 17 minutes, until golden.
While the pockets are baking, heat the tomato sauce over low heat in a medium saucepan. Serve the pizza pockets alongside the tomato sauce for dipping.
Recipe courtesy of Giada De Laurentiis.
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