Back To School Easy Snack Pockets

August 6, 2016 | western

Cream Cheese & Jam Filled Pockets
Roll out refrigerated pizza dough to 1/4 inch thick; cut into 3-inch rounds. Top with a dollop each of cream cheese and jam. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

Ricotta-Apple Pockets Make Pockets, but fill with ricotta, diced apple and a pinch of cinnamon sugar. Brush with egg and sprinkle with more cinnamon sugar before baking.

Broccoli-Cheddar Pockets Make Pockets but fill with chopped cooked broccoli and shredded cheddar. Brush with egg and sprinkle with Parmesan before baking.

Pizza Pockets Make Pockets but fill with tomato sauce and grated mozzarella and Parmesan. Brush with egg and sprinkle with more Parmesan before baking.

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