Rhodes pockets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bake ahead and freeze or eat these Pizza Pockets fresh for dinner tonight. Pizza Pockets made a delicious after school snack or work from home lunch; reheat from frozen in the microwave, oven or air fryer.
Classic Pepperoni
(per 1 pocket)
Pepperoni, as desired
1/3 cup shredded mozzarella
1 Tablespoon marinara
1/2 tsp garlic salt
Hawaiian
(per 1 pocket)
Diced pineapple
Canadian bacon, or ham
1/3 cup shredded mozzarella
1 Tablespoon marinara
1/2 tsp garlic salt
Meatball Pesto
(per 1 pocket)
3 meatballs (frozen works well)
1/3 cup shredded mozzarella
1 Tablespoon pesto
1/2 tsp garlic salt
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Directions: |
Directions:Combine 2 Rhodes dinner rolls. Roll out the combined dough on a surface sprayed with nonstick spray to an 8×8 inch square.
Layer fillings of your choice down the center of the dough, leaving 2-inches of clean edges.
Fold the top and bottom over the filling, then fold in the sides pinching the top flap to seal.
Place seal side on a sprayed baking sheet. Add vents on the top by cutting slits 3 small with a sharp knife.
Bake at 350ºF for 20-25 minutes or until golden brown.
Freezing Instructions: After baking let cool and wrap in plastic wrap or foil and freeze for reheating in the microwave, air fryer or oven later. |
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Personal
Notes: |
Personal
Notes: Bake ahead and freeze or eat these Pizza Pockets fresh for dinner tonight. Pizza Pockets made a delicious after school snack or work from home lunch; reheat from frozen in the microwave, oven or air fryer.
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