Thursday, May 12, 2011

Hawt Pockets

Hawt Pocket goodness!!
We've only been out of school a few days, but being away from the apartment and my friends is really hitting me pretty hard. I mean, sure, I have loads of time to think up new ideas for cooking now that I'm not battling the homework monster, but when you're best friends are this cool you want to cook with them all the time.

Fortunate for me, we had to have an Humans vs Zombies admin meeting this past Monday, meaning we're together again in the kitchen! So a quick run to Publix and the tasty creations that had been in my head were ready to get in mah belly!

Now, in my head these were a great idea, but in action they are better than I ever could have conceived. Where Hot Pockets are greasy and weighty, these are light, fluffy and perfectly filling (at least for me), and you can add what ever you like as a filling!

Alright, to the important things: the recipes!

Yields 12 Pizza Hawt Pockets
3 refrigerated crescent roll tubes (We used Publix brand, but you can use Pillsbury, you'll want the 8 count)
*1 recipe pizza sauce (or you can use the pre-made sort)
mozzarella cheese (however much you want/can fit)
pepperoni (optional, you can add what ever you fancy)

Mater sauce. Also good with cheese sticks.
Make sauce.
*Sauce recipe:
1 small can tomato sauce
1 small can tomato paste
Basil, cumin, oregano, rosemary, thyme, garlic powder, onion powder, salt and pepper (all to taste, but start with a pinch of each)
2 tbsp sugar
2 tbsp grated parmesan cheese

Combine all in a small pot and simmer until heated through. For best results you'll want to let it simmer a while, but it's fine with out that.

Preheat oven according to the Crescent roll packaging. Begin by laying out the rolls as rectangles on a pizza stone (or a cookie sheet if you don't have one). Now, spoon on some sauce on to one half of each of the dough bits (making sure to leave room around the edges to pinch the pocket closed). Next is cheese and toppings.  Don't go too crazy or they won't close properly.

Stephen checking on the pretties
Fold the pocket closed and seal the edges by pressing them with a fork. Score the tops with a knife and then pop them in the oven.  Begin with the recommended time for the rolls. After that check on them often, and remove them as they become golden brown.


If you have a little sauce left over, you should definitely dip them in it. Your face will look like this ^_^
That was our last culinary adventure before we parted ways again. But I'll see them all again on Saturday and it's looking as though we have plans to make s'mores brownies! Yum!

For now goodbye and happy nomming,
Steph

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