Recipe
Author
Hy-Vee Test Kitchen
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Description
Serve everyone their own individual pizza for dinner with these Pizza Pockets. Make this a meal by serving with a healthy dose of fruits and vegetables.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. warm water | ||
| 1 (10.5 oz) box Betty Crocker Gluten-Free Pizza Crust Mix (yeast packet included) | ||
| 1 Hy-Vee large egg | ||
| 3 tbsp. canola oil, plus additional for baking | ||
| 1 tbsp. jalapeno salt-free seasoning | ||
| ¼ c. gluten-free pizza sauce, divided | ||
| ¾ c. mozzarella cheese, divided | ||
| 16 slice(s) gluten-free pepperoni, cut in half, divided |
Directions
- Combine warm water (90-110 degrees) and yeast, allow to sit for 5 minutes. Pour contents of pizza crust mix into a large bowl. Add egg, canola oil, and jalapeno seasoning; stir to combine. Cover and let rise 30 minutes.
- Preheat oven to 425 degrees. Spray a sheet pan with Hy-Vee nonstick cooking spray; set aside.
- Separate dough into 8 even pieces. On sprayed surface, with sprayed hands, press each piece of dough into 5-inch circles. Spread 4 circles with 1 tablespoon pizza sauce, top with 3 tablespoons cheese, and 8 halved slices pepperoni. Top with remaining 4 circles and seal.
- Using a pastry brush, brush tops with additional canola oil to prevent cracking. Bake 10 minutes; serve warm
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 20mg
- Sodium: 930mg
- Total Carbohydrates: 61g
- Protein: 12g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 20%