Gluten-Free Pizza Pockets
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
|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|
- 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
460 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 20mg
- Sodium: 930mg
- Total Carbohydrates: 61g
- Protein: 12g
Vitamin A 4%
Vitamin C 2%