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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Great for snacks and school lunches. Freeze and reheat in microwave. I find I never can get as much filling into each pocket as the recipe says, so I just fill with an amount that makes the pizza pop easy to seal. This recipe is actually triple the original - but I find if you're going to start, make a lot and freeze some. Baking time is per batch of eight. Ingredients:
6 tablespoons buttermilk |
3 teaspoons active dry yeast |
5 cups flour |
3 tablespoons sugar |
3 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons salt |
6 tablespoons butter |
2 1/4 cups buttermilk |
3/4 lb lean ground beef |
1 cup pizza sauce |
1 teaspoon oregano |
1/2 teaspoon pepper |
1 pinch salt |
1 cup shredded mozzarella cheese |
Directions:
1. Pizza filling: In nonstick skillet, brown ground beef over med. heat until no pinkness remains. Drain off fat; stir in pizza sauce, oregano, pepper and salt. Let cool.
2. Crust: Combine yeast with 2 Tbsp warm water, 1 tsp sugar, let stand for 10 minutes. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly. Stir in yeast mixture and buttermilk. On floured surface, knead just until dough holds together; divide into 3 portions, then divide each into eight balls. Roll out each piece into 6 inch circle.
3. Place 2 heaping tbsp of filling on half of each circle of dough. Sprinkle 2 tbsp of mozzarella over each mound of filling. Moisten edges of dough with water; fold dough over to make half-moon shapes, sealing edges firmly with fork or fluting edges decoratively. Brush tops with buttermilk. Place on ungreased baking sheet; bake in 350 F oven for about 15 to 20 minutes or until golden brown.
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