Pastry Pizza Pockets! 

This is our dinner tonight. Since my kids are self proclaimed “pizzatarians” – this is cool with them. I love how this dough is super flaky. Almost like a homemade puffed pastry, just a little more dense. Yum! Double this recipe and freeze some for heating up later. (If they last that long!) Add flour, herbs, salt, and baking powder to a bowl, mix lightly. Add in small cubes of butter and cut the butter into the flour mixture. Add in egg and milk, mixing until a ball is formed. Work dough, adding in a little more flour as you go so it doesn’t stick. You’ll want to fold over and work the dough at least 10 times, creating layers.No need to chill the dough, or let it rise- roll it out to about 1/8inch thickness. Cut into 2 1/2-3 inch circles. You’ll want to roll each circle a little bit more before filling/topping, to increase size. Fill inside of circle, leaving a border. (I use sauce as a dipping sauce, rather than putting the sauce inside. Wet the outer border of the inside of the top circle before placing it over the filled circle. Gently press around border to create a seal. Crimp with fork.

Bake at 450 degrees for 10-12 minutes. Brush butter on top of pizza pockets after they’re out of the oven. 🙂


3 cups flour

1/4 cup Parmesan 

4 1/2 tsp baking powder

1/2 tsp sea salt

1 tsp dried rosemary

1 tsp oregano

1 tsp dried basil 

1/2 cup chilled butter, cubed

1 1/4 cup milk

1 egg

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