Spicy Pepperoni Pizza Pockets

Spicy Pepperoni Pizza Pockets I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

Spicy Pepperoni Pizza Pockets

These Pizza Pockets are made with Puff Pastry and stuffed with Spicy Pepperoni. With Crispy Parmesan baked on top, these truly are the BEST Homemade Pizza Pockets!

 #Spicy #Pepperoni #Pizza #Pockets

Course: hand held food / SnackCuisine: American / ItalianPrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesServings (click & slide): 6 pizza pocketsCalories: 389kcalAuthor: Chris CollinsCost per serving: £1.50 / $2

Equipment:

• 30cm x 45cm (12” x 18”) Sheet Pan/Oven Tray (or similar size)
• Sharp Knife & Chopping Board

Ingredients (check list):

• 1 sheet of Puff Pastry (see notes)
• 1 cup / 100g Mozzarella, shredded
• 1/3 cup / 30g Parmesan
• 1/4 cup / 25g Pickled Jalapeños, diced (or to spice preference)
• 12 small Pepperoni Slices, halved
• 6 tsp Pizza Sauce
• 6 pinches of Oregano

Instructions:

1. Roll out your puff pastry and horizontally slice through the middle, to make 2 smaller/longer rectangles. Fold the corner of one of them over and slice to make a square shape. Use this square to measure out 5 more equal sized squares (see video for guidance).
2. Place your puff pastry square on a lightly floured surface with a corner at the top and bottom (diamond shape). Spread 1 tsp pizza sauce to outline a triangle in the bottom section of the diamond, leaving a little around the edge (again, see video for guidance). Top with a pinch of mozzarella, 4 pepperoni halves and finish with a pinch of diced jalapeño.
3. Fold over the top half and pinch down the edges to contain the filling. Crimp with a fork, then make two slices on top of the pocket to allow steam to escape. Place on a lightly oiled/greased tray and repeat.
4. Sprinkle each pocket with parmesan and a pinch of oregano. Bake in the oven at 200C/390F for 15-20mins or until deep golden and crispy. Allow to rest for a few mins before serving to allow them to crisp up.
5. Quick 1 min demo!

Notes:

a) Puff Pastry - The size you want the pastry (before dividing in 6) is 14"x9" (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.
b) Egg Wash - I know it's criminal to leave egg wash off pastry, but here it's almost all covered by the parmesan, so I don't see too much point. You can use egg wash, which will help the parmesan stick if you wish.
c) Other Fillings - Feel free to switch up the fillings! My only advice would be to fry off any if you're using a lot, otherwise they'll steam the inside of the pockets and turn them soggy.
d) Make in Advance - If you want to make these in advance I just recommend putting the pizza sauce on top of the cheese (I know there's only 1 tsp, but reduces the risk of it making the pastry soggy). Just cover airtight in the fridge and add another 5mins onto cooking time.
e) Dips to Serve - Cheese and Chive, Marinara Dip, Sour Cream and Chive.
f) Calories - Per pocket with no dip.

Nutrition:

• Nutrition Facts
• Spicy Pepperoni Pizza Pockets
• Amount Per Serving
• Calories 389Calories from Fat 230
• % Daily Value*
• Fat 25.57g39%
• Saturated Fat 7.26g36%
• Trans Fat 0.184g
• Polyunsaturated Fat 2.988g
• Monounsaturated Fat 13.368g
• Cholesterol 17mg6%
• Sodium 585mg24%
• Potassium 115mg3%
• Carbohydrates 26.28g9%
• Fiber 1.4g6%
• Sugar 0.95g1%
• Protein 13.51g27%
• Vitamin A 192IU4%
• Vitamin C 0.8mg1%
• Calcium 246mg25%
• Iron 1.76mg10%

* Percent Daily Values are based on a 2000 calorie diet.