Diabetic Pizza Pockets Recipes

DIABETIC PIZZA POCKETS

Steps:

• Open dough can and place on a work surface.
• Roll out and cut two 6-inch circles.
• Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles.
• Discard remaining scraps.
• Place the dough circles on the work surface.
• Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge.
• Place 1/4 cup of the mozzarella cheese near the center of each circle.
• Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.
• Dampen the edges of each circle with a little water.
• Fold circles in half, enclosing the cheese filling.
• Crimp the edges by pressing down with the tines of a fork along the edge.
• Cut two small slits in the top for steam vents.
• Cover and refrigerate until ready to bake.
• Preheat oven to 425°F.
• Lightly coat a baking sheet with cooking spray.
• Place pizza pockets on prepared baking sheet.
• Bake until golden brown, about 10 minutes.
• Allow to cool for a few minutes before eating.

PIZZA POCKETS

Steps:

• For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
• Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
• For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.
• For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.
• When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
• Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
• When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
• When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.

PIZZA CALZONES - DIABETIC

Steps:

• Saute chicken, onion, garlic and zucchini in a large non stick fry pan until no pink remains in chicken and liquid is evaporated.
• Stir in tomato sauce, oregano, basil, pepper and chillies flakes. Heat, uncovered on low for 10 minutes until thickened. Remove from heat. Let stand to cool slightly; stir in cheeses. Set aside.
• Combine whole wheat flour, first amount of all purpose flour, baking powder and salt in a large bowl; make a well in the centre.
• Combine canola oil and first amount of milk in a small bowl; add all at once to the dry ingredients; stir with a fork, just until moistened.
• Turn out onto a lightly floured board using second amount of all purpose flour; gently knead dough 8 to 10 times. Divide dough into 8 portions; roll each out to a 6 inch circle. Place 1/3 cup filling to one side of centre, moisten edge of dough with some of the second amount of milk. Bring unfilled side of dough over filling and press edges together with fork tines to seal well. Cut slits in top with tip of a sharp knife; place on greased baking sheet. Brush with remaining milk; bake in 400F degree oven for 15 to 18 minutes until golden brown.
• Diabetic choices: 2 starch; 1/2 fruit & veggies; 1 1/2 protein; 1 fat & oil.

E-Z PIZZA POCKETS!!

Steps:

• Preheat oven to 375.
• Unroll refrigerated crust onto greased cookie sheet.
• (do not let unopened dough sit on the counter too long before you use it or it will become too sticky to work with! Keep in in the fridge while you prep everything else then open and unroll.) Pull and press the dough into an even rectangle,careful not to pull it too thin or rip it.
• Spread your sauce long ways across the center of the dough leaving approx 1 1/2inches on each end and 3 or four inches on each side Layer cheese first, then meat/veggies, continue layering.
• Fill as much as you like but keep in mind, the edges will need to fold up over your fillings!
• The thinner the dough has to be streached the SHORTER your cook time will be or it will burn!
• Once your toppings are in fold the long sides of the dough over the topping one at a time like a letter allowing a small amount to overlap.
• Use a fork to press the short ends closed and seal the Pocket.
• If you do not you will have cheese EVERYWHERE!
• I like to sprinkle the top with italian seasoning and parmesan and a little garlic salt before it put it in to bake.
• Bake for 15-to 20 minutes depending on the amount of your toppings.
• Slice into strips and enjoy!

PIZZA POCKETS

Steps:

• Mix 1 1/4 cups flour, yeast and salt in bowl.
• Stir in warm water.
• Beat on low speed for 1/2 minute. Scrape bowl constantly.
• Beat 3 minutes on high speed.
• Stir in remaining flour with a spoon.
• Turn dough out on floured surface. Knead 6 to 8 minutes.
• Cover dough; let rest for 10 minutes.
• Divide into 6 parts.
• (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
• Add chopped tomatoes and tomato paste, spices and water.
• Cook 5 minutes.
• Roll each portion of pizza pocket dough into rounds.
• Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
• Fold dough in half and close with fork tines.
• Brush with beaten egg.
• Bake at 375 degrees for 30 to 35 minutes.