mozzarella cheese

Pizza Pockets

by Heather

in Sandwiches

I love my Pampered Chef Cut-N-Seal tool!  It is so easy to make fun, easy meals!  Here is a recipe from the Pampered Chef website for these great little pizza treats!

 

Ingredients:

12 slices pepperoni – chopped

1/4 cup shredded mozzarella cheese

2 tbsp pizza sauce

1 pkg of refrigerated pizza crust

 

First, preheat the oven to 375 degrees.  Next, chop the pepperoni.

In a large bowl, add the chopped pepperoni, the cheese and the pizza sauce and mix.  Set aside.

Roll out the pizza crust dough and use your Cut-N-Seal to cut out circles.

Lay out one layer of the circles on a greased cookie sheet.  Add a spoonful of the pizza mixture to each circle.

Cover each circle with another circle, lightly pinch the edges together.  Use the Cut-N-Seal to press into the two layers to seal them completely.

Bake in the oven for 10-15 minutes, or until golden brown.  Serve with a side of pizza sauce for dipping!

You can make these in bulk and freeze them.  It is best to freeze them in the uncooked state though.  So, follow the steps up until the baking and then place them in re-sealable plastic bags in the freezer to bake another day!

 

Pizza Pockets
Author:
Recipe type: Sandwiches
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12 slices pepperoni - chopped
  • ¼ cup shredded mozzarella cheese
  • 2 tbsp pizza sauce
  • 1 pkg of refrigerated pizza crust
Instructions
  1. First, preheat the oven to 375 degrees. Next, chop the pepperoni.
  2. In a large bowl, add the chopped pepperoni, the cheese and the pizza sauce and mix. Set aside.
  3. Roll out the pizza crust dough and use your Cut-N-Seal to cut out circles.
  4. Lay out one layer of the circles on a greased cookie sheet. Add a spoonful of the pizza mixture to each circle.
  5. Cover each circle with another circle, lightly pinch the edges together. Use the Cut-N-Seal to press into the two layers to seal them completely.
  6. Bake in the oven for 10-15 minutes, or until golden brown. Serve with a side of pizza sauce for dipping!
  7. You can make these in bulk and freeze them. It is best to freeze them in the uncooked state though. So, follow the steps up until the baking and then place them in re-sealable plastic bags in the freezer to bake another day!

 

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I LOVE lasagna, and this is a great vegetarian version!  Both artichokes and spinach have numerous health properties and are chock full of fiber, potassium and calcium.  This is a fairly easy recipe that makes a 9×13 pan full!

To get started you will need:

9 lasagna noodles – uncooked

1 onion – chopped

4 cloves of garlic – chopped

1 can vegetable/chicken broth

1 tsp Italian seasoning

1 (14 oz) can of marinated chopped artichoke hearts – drained

1 pkg of frozen spinach – thawed and drained

1 jar of tomato pasta sauce (any flavoring you would like)

3-4 cups of mozzarella cheese

1 (4 oz) pkg of feta cheese

 

First preheat your oven to 350 degrees.  Next you will need to boil a large pot of water to cook the lasagna noodles according to the package directions.  Once they have cooked thoroughly, set aside.  Next chop up the onion and add to a frying pan along with the chopped garlic cloves.  Saute until tender.

Once the onions are tender, stir in the broth and Italian seasoning.  Bring to a boil.

Next, chop up the artichoke hearts to be added to the onion mixture along with the spinach.

Once the artichoke hearts and spinach have been added, mix well.  Then reduce the heat and allow to simmer for 5 minutes.

Once the mixture has heated through, add the tomato pasta sauce and mix.

After the sauce has heated through, you are ready to begin layering!  Spray your 9×13 pan with cooking spray and start with a layer of 3 noodles on the bottom.  Next, spoon our a layer of the artichoke spinach mixture.

After the noodles have been coated with a layer of the sauce mixture, spread a layer of the mozzarella cheese.

Continue this layering pattern until you reach the top.  After the last mozzarella layer, you will add the feta cheese on the top.

Then you are ready to bake!  Cover the pan with foil, and bake at 350 degrees for 40 minutes.  The pull the cover off and bake for an additional 15 minutes.  The cheese should be nice and melted and bubbly!

Allow to cool for 10 minutes, then serve!

The leftovers can be easily cut up into single sized portions, placed in plastic containers and frozen for easy reheating another night!

Artichoke Spinach Lasagna
Author:
Recipe type: Dinner
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 9 lasagna noodles - uncooked
  • 1 onion - chopped
  • 4 cloves of garlic - chopped
  • 1 can vegetable/chicken broth
  • 1 tsp Italian seasoning
  • 1 (14 oz) can of marinated chopped artichoke hearts - drained
  • 1 pkg of frozen spinach - thawed and drained
  • 1 jar of tomato pasta sauce (any flavoring you would like)
  • 3-4 cups of mozzarella cheese
  • 1 (4 oz) pkg of feta cheese
Instructions
  1. First preheat your oven to 350 degrees. Next you will need to boil a large pot of water to cook the lasagna noodles according to the package directions. Once they have cooked thoroughly, set aside. Next chop up the onion and add to a frying pan along with the chopped garlic cloves. Saute until tender.
  2. Once the onions are tender, stir in the broth and Italian seasoning. Bring to a boil.
  3. Next, chop up the artichoke hearts to be added to the onion mixture along with the spinach.
  4. Once the artichoke hearts and spinach have been added, mix well. Then reduce the heat and allow to simmer for 5 minutes.
  5. Once the mixture has heated through, add the tomato pasta sauce and mix.
  6. After the sauce has heated through, you are ready to begin layering! Spray your 9x13 pan with cooking spray and start with a layer of 3 noodles on the bottom. Next, spoon our a layer of the artichoke spinach mixture.
  7. After the noodles have been coated with a layer of the sauce mixture, spread a layer of the mozzarella cheese.
  8. Continue this layering pattern until you reach the top. After the last mozzarella layer, you will add the feta cheese on the top.
  9. Then you are ready to bake! Cover the pan with foil, and bake at 350 degrees for 40 minutes. The pull the cover off and bake for an additional 15 minutes. The cheese should be nice and melted and bubbly!
  10. Allow to cool for 10 minutes, then serve!
  11. The leftovers can be easily cut up into single sized portions, placed in plastic containers and frozen for easy reheating another night!

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