PIZZA POCKETS

Ingredients:

CRUST:

1 1/2	cup	bread flour
4	tsp	sugar
		pinch of salt
1	tsp	EMPEROR’S BEST INSTANT YEAST
1/3	cup	MAGNOLIA GOLD BUTTER UNSALTED
1/2	cup	water

PIZZA SAUCE:

2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
2	tbsp	garlic, minced
1/2	cup	onions, chopped
1	can	tomato paste
2	cups	water
2	tsp	salt
1	tsp	ground pepper
1	tsp	ground oregano
2	tbsp	sugar
1	tsp	hot sauce
1	tbsp	cornstarch, dispersed in
1	tbsp	water

PIZZA FILLING:

2	tbsp	MAGNOLIA QUICKMELT CHEESE, cubed
2	tbsp	PUREFOODS SWEET HAM, cubed
1	tbsp	breadcrumbs
1	tsp	pizza seasoning

FOR SALAMI PIZZA POCKET

60	g	pizza sauce
20	g	MAGNOLIA QUICKMELT CHEESE, cubed
20	g	PUREFOODS SALAMI, sliced thinly
10	g	button mushrooms, sliced
10	g	bell peppers, sliced
10	g	onions, cut into rings

FOR HAWAIIAN PIZZA POCKET

40	g	pizza sauce
20	g	MAGNOLIA QUICKMELT CHEESE, cubed
20	g	PUREFOODS SWEET HAM, cubed
20	g	pineapple tidbits

FOR MEATLOVER'S PIZZA POCKET

40	g	pizza sauce
20	g	MAGNOLIA QUICKMELT CHEESE, cubed
40	g	fried bacon
20	g	ground beef, cooked
20	g	PUREFOODS SWEET HAM, cubed

Procedure:

To make pizza sauce:

Saute garlic and onions in butter.
Add tomato paste and cook until color leaks out.
Add water and let mixture boil.
Season with salt, pepper, oregano, sugar and hot sauce simmer over low heat.
Add cornstarch - water dispersion and cook until the sauce thickens. Set aside until ready for use.

To make pizza filling:

Mix cubed cheese and ham, breadcrumbs and pizza pie seasoning. Set aside.

To make the crust:

Mix all the ingredients in a KitchenAid mixer.
Knead dough until smooth, elastic and well developed.
Put dough in a bowl, oil surface and cover the dough.
Let the dough rise for 30 minutes in a warm place. Punch dough and cut into 50-gram portions.
Round dough portions. Roll out the dough portions and fill with 30 grams of the pizza sauce and 40 g of the ham and cheese filling. Seal the dough.
Proof the pizza pockets for 30 minutes.

Preheat the oven to 380 F. Brush the pizza pocket with beaten egg. Bake pizza pocket for about 15 to 20 minutes at 380 F.

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