4 Tablespoons dry milk
1 Tablespoons sugar
1 teaspoon salt
1 Tablespoons yeast
1 cup warm water
Filling:
Sliced ham
Shredded cheddar cheese
or
Sliced Pepperoni
Shredded mozzarella cheese
Sprinkle of basil
To make dough in bread machine: Add ingredients in the bread
machine in the order listed and run on the dough cycle. Check about halfway
through to see if you need to add a little extra water or flour to make a soft
dough.
To make dough by hand: Dissolve yeast in warm water. Stir in
salt, sugar, and dry milk. Add flour and stir until dough pulls away from the
sides of the bowl. Dump dough onto a floured surface and knead for around 5
minutes, until a soft dough forms. Add a little more flour, if needed.
To make Ham & Cheese Pockets: Divide dough into balls
(for dinner size use 4 oz, for snack and kid-sized use 2 oz). Roll each ball
into a rectangle. Put ham and cheese on half of the rectangle. Fold dough over
and pinch sides to seal tightly.
Brush with egg wash (1 egg + 1 tsp water) and sprinkle with salt.
Bake Pockets on a Silpat, or greased cookie sheet at 350-degrees for
15-18 minutes, until lightly browned.
To freeze: Let cool completely. Freeze in airtight ziptop
freezer bags for up to 2-3 months.
To serve: Remove desired number of pizza pockets from the
freezer and warm them individually in the microwave for about two minutes or
until heated through. Or, warm on a cookie sheet in a 350-degrees oven for 20
minutes, or until heated through.
