One of my boy’s favorite meals are my pizza pockets. They are dairy, nut and egg free and pretty simple to make. In fact, my youngest son who turned six yesterday even requested them for his birthday dinner! This was the perfect simple and easy item to make for dinner last night because we had to be at my son’s school by 6pm for his annual Christmas choir concert.
The pizza pockets were a huge hit, as always, and in the essence of time, I decided to use Pillsbury Crescent Roll Dough in lieu of making my own. A good pizza dough recipe will also work well if you have one on hand.
Prep Time: 15 minutes Cook Time: 14-16 minute
3 (8oz) cans refrigerated Pillsbury Crescent Roll dough
1/2 cup marinara sauce – I use a good quality store bought marinara sauce (Meijer Organic)
1/2 cup sliced organic deli ham (I use Applegate Naturals Uncured Black Forest Ham)
1/2 cup sliced Salami (I also use Applegate Naturals Salami)
1 1/2 cups Daiya Mozzarella Style Shreds
1/4 cup washed and sliced mushrooms
1/4 cup chopped organic spinach
- Preheat oven to 375.
- Spray a large cookie sheet with non-dairy cooking spray like Pam. Set aside.
- Unroll each can of Pillsbury Crescent Roll Dough. You will be able to separate each can into a total of 4 rectangles (2 triangles for each rectangle).
- Press each rectangle firmly to form a 6 x 4 inch larger rectangle.
- Spread approximately 1 Tbsp of marinara on half of each rectangle leaving about 1/2 from the edge.
- Add 2-3 Tbsp of Daiya cheese and your preferred toppings to each rectangle.
- Fold the other half of the rectangle over the filling and seal by pressing a fork along all of the edges.
- Repeat until all of the dough has been made into pizza pockets.
- Poke a few holes in each pizza pocket with a fork to allow steam to escape the dough.
- Bake 14-16 minutes until the pockets are a beautiful golden brown.
- Serve hot and enjoy!