Garlic Knot Pizza Pockets

Name: Garlic Knot Pizza Pockets (Standard)
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 1 cup Warm Water; 1 tsp Sugar; 2 1/4 tsp Active Dry Yeast; 2 1/2 cups All-Purpose Flour; 1 tsp Salt; 2 tbsp Olive Oil; 1 (15 oz) can Crushed Tomatoes; 1 tsp Dried Oregano; 1/2 tsp Garlic Powder; 1/4 tsp Salt; 1/4 tsp Black Pepper; 2 cups Mozzarella Cheese-shredded; 1/4 cup Butter-melted; 2 cloves Garlic-minced; 1 tbsp Fresh Parsley-chopped

⏱1h

👥8

🔥350 cal

Easy

🍽️Italian

Fluffy pizza dough pockets filled with mozzarella and a simple marinara sauce, baked until golden and garlicky.

1 cup Warm Water

1 tsp Sugar

2 1/4 tsp Active Dry Yeast

2 1/2 cups All-Purpose Flour

1 tsp Salt

See all 15 ingredients ↓

(0 reviews)

⏱1h

👥8

🔥350 cal

Easy

🍽️Italian

Fluffy pizza dough pockets filled with mozzarella and a simple marinara sauce, baked until golden and garlicky.

#pizza #garlic #pockets #baked #easy

Instructions

In a large bowl, combine the Warm Water, Sugar, and Active Dry Yeast. Let sit for 5-10 minutes until foamy.
Add the All-Purpose Flour, Salt, and Olive Oil to the yeast mixture. Knead for 5-7 minutes until a smooth dough forms.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the Sauce. In a saucepan, combine all Sauce ingredients and simmer for 15 minutes.
Preheat oven to 375°F (190°C).
Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6-inch circle.
Place a spoonful of Sauce and a handful of Mozzarella Cheese in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Place the pizza pockets on a baking sheet lined with parchment paper. Brush with Garlic Butter.
Bake for 15-20 minutes, or until golden brown.
Garnish with Fresh Parsley before serving.

Ingredients

1 cup 240 mL Warm Water
1 tsp 5 mL Sugar
2 1/4 tsp 11 mL Active Dry Yeast
2 1/2 cups 315 g All-Purpose Flour
1 tsp 5 mL Salt
2 tbsp 30 mL Olive Oil
1 (15 oz) can 425 g Crushed Tomatoes
1 tsp 5 mL Dried Oregano
1/2 tsp 2.5 mL Garlic Powder
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black Pepper
2 cups 225 g Mozzarella Cheese-shredded
1/4 cup 60 mL Butter-melted
2 cloves 6 g Garlic-minced
1 tbsp 15 mL Fresh Parsley-chopped

Equipment

Large Bowl
Saucepan
Baking Sheet
Parchment Paper

Instructions

In a large bowl, combine the Warm Water, Sugar, and Active Dry Yeast. Let sit for 5-10 minutes until foamy.
Add the All-Purpose Flour, Salt, and Olive Oil to the yeast mixture. Knead for 5-7 minutes until a smooth dough forms.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the Sauce. In a saucepan, combine all Sauce ingredients and simmer for 15 minutes.
Preheat oven to 375°F (190°C).
Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6-inch circle.
Place a spoonful of Sauce and a handful of Mozzarella Cheese in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Place the pizza pockets on a baking sheet lined with parchment paper. Brush with Garlic Butter.
Bake for 15-20 minutes, or until golden brown.
Garnish with Fresh Parsley before serving.

Nutrition per serving

Calories 350

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Garlic Knot Pizza Pockets

Garlic Knot Pizza Pockets

Ratings & Reviews

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