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Tasty   15 June, 2017
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Download Youtube: Homemade Freeze And Bake Pockets

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Homemade Freeze And Bake Pockets 4 Ways
 
Pizza Bake Pockets
Makes: 8-10 pockets
 
INGREDIENTS
Dough
1⅓ cups warm water
2¼ teaspoons yeast
1 teaspoon sugar
3½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon + 1 teaspoon olive oil
 
Filling
1 cup marinara
2 cups mozzarella, shredded (plus 2 tablespoons for topping)
1 cup pepperoni
1 teaspoon olive oil
 
PREPARATION
Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. 
In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.   
Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
Turn out onto a lightly floured surface and knead for 3-5 minutes.  
Wipe the large bowl clean and lightly coat with remaining oil. Place the dough
into the bowl and cover with plastic wrap and a dish towel, then set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. 
Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.
Slice the dough in half through the center, lengthwise. 
Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. 
Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
Brush the tops with olive oil and sprinkle with cheese. 
Bake for 15-20 minutes, or until light golden brown. 
Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. 
To reheat, microwave for 45 seconds to 1 minute. 
Enjoy!
 
 
 
Ham and Cheese Pockets
Makes: 8-10 pockets
 
INGREDIENTS
Dough
1⅓ cups warm water
2¼ teaspoons yeast
1 teaspoon sugar
3½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon + 1 teaspoon olive oil
 
Filling
10 slices deli ham
12 slices provolone
1 teaspoon olive oil
2 tablespoons Parmesan
 
PREPARATION
Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. 
In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.   
Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
Turn out onto a lightly floured surface and knead for 3-5 minutes.  
Wipe the large bowl clean and lightly coat with remaining oil. Place the dough
into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. 
Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.
Slice the dough in half through the center, lengthwise. 
Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. 
Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
Brush the tops with olive oil and sprinkle with Parmesan. 
Bake for 15-20 minutes, or until light golden brown. 
Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. 
To reheat, microwave for 45 seconds to 1 minute. 
 
 
 
Chicken Cheddar Broccoli Pockets
Makes: 8-10 pockets
 
INGREDIENTS
Dough
1⅓ cups warm water
2¼ teaspoons yeast
1 teaspoon sugar
3½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon + 1 teaspoon olive oil
 
Filling
1½ cups cheddar, shredded (plus 2 tablespoons for topping)
1½ cups steamed broccoli
1½ cups shredded chicken breast
1 teaspoon olive oil
 
PREPARATION
Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. 
In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mix

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