Pizza in pockets “Calzone”
Votes: 6
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 358, total fat 19 G., saturated fats 8 G., proteins 17 G., carbohydrates 37 G., fiber 1.5 G., cholesterol 76 mg, sodium 1290 mg, sugar 5 G.
Calories 358, total fat 19 G., saturated fats 8 G., proteins 17 G., carbohydrates 37 G., fiber 1.5 G., cholesterol 76 mg, sodium 1290 mg, sugar 5 G.
Pizza pockets are the American name for the Italian pastry calzone, small filled pies that are perfect for taking on the go. Unlike traditional pizza, they're easy to eat on the go without getting messy. The filling for these pockets is made from raw Italian sausage, casings removed, pan-fried with arugula, then mixed with cream cheese, Parmesan, and spices. Wrap the filling in pizza dough (store-bought) and seal into triangles. Bake until the pockets are golden brown. Serve with warm marinara sauce, dip, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g Italian turkey sausage, raw
- 1 tbsp. l. olive oil
- 1 cup arugula (about 30 g)
- 110 g of cream cheese, room temperature
- 1/3 tbsp. grated parmesan + 1/4 tbsp.
- 0.5 tsp salt
- 1/4 tsp ground black pepper
- 1 package (400 g) of store-bought pizza dough
- Premium flour for work
- 1 egg, beaten (for brushing)
- 1.5 tbsp. marinara sauce, store-bought or homemade
We recommend
Recipes with similar ingredients: kupaty (fried sausages), yeast dough, marinara sauce, Parmesan cheese, cream cheese, arugula
Cooking the dish according to the recipe:
- Heat the olive oil in a medium heavy-bottomed skillet over medium-high heat. Add the sausage and cook until golden brown, about 5 minutes. Add the arugula and cook until completely wilted. Turn off the heat and let cool for about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and black pepper and toss to combine. Set aside.
- Preheat oven to 200°C. On a lightly floured work surface, roll out the pizza dough into a thin rectangle measuring 50 x 30 cm. Cut the rectangle in half lengthwise. Cut each half into 8 equal rectangles.
- Spread the filling on one side of each rectangle. Using a pastry brush, brush the edges of the rectangle with beaten egg. Fold the dough rectangle over the filling. Using a fork, crimp the edges to seal. Place the pizzas in their pockets on a parchment-lined baking sheet. Brush the top of each pie with beaten egg. Sprinkle with the remaining Parmesan cheese. Bake until golden brown, about 15-17 minutes.
- Meanwhile, heat the marinara sauce in a medium saucepan over low heat. Serve the hot pockets with marinara sauce for dipping.
Categories:
Similar recipes
