Pie Crust Pockets
Delicious!
Servings: 8
Equipment
- 10-inch nonstick skillet
- Pizza cutter
- Ungreased cookie sheet
- Food-grade brush
- Food processor
- Rolling Pin
- Floured work surface
- Plastic wrap
Ingredients
To make this delicious pie crust calzone recipe by Betty Crocker, you will need:
- 1 tbsp vegetable oil
- 1/2 pound Italian sausage
- 1/4 cup green bell pepper diced
- 1/4 cup onion diced
- 2 cloves garlic finely chopped
- 1/4 cup white mushrooms diced
- 1/8 tsp crushed red pepper flakes
- 1/4 cup pizza sauce
- 1 box (14.1 oz) refrigerated pie crusts (2 Count) softened according to directions on the box
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp butter melted
- 1 tsp Italian seasoning
Or to make your own pie crust (optional), you will need:
- 12 tbsp (1 1/2 sticks) unsalted butter very cold
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tbsp ice water
Instructions
For a homemade pie crust
- In the bowl of the food processor fitted with a steel blade, add the flour, salt, and sugar. Then, pulse the flour mixture a few times until it is well combined.
- Next, add the shortening and diced butter, making sure the diced butter is very cold. Pulse all the ingredients in the food processor 8-12 times, until the butter reaches the size of small peas.
- One tablespoon at a time, add the ice water to the food processor. Mix together the pie dough until it begins to form a ball.
- Place the dough onto a floured work surface and then form into a ball. Carefully roll the dough into a ball and place it in the fridge for 30 minutes.
- After 30 minutes, remove the dough from the fridge and divide it into two balls using a sharp knife. Then, roll out each ball into a 10-inch circle and then set them aside.
For the hot pockets with pie crust
- Preheat the oven to 425 degrees Fahrenheit and then cook the sausage in a 10-inch skillet. Cook for around 5-7 minutes until no longer pink, drain the fat, and place in a small bowl.
- Next, add the bell pepper, onion, and mushrooms to the same pan you cooked the sausage in. Cook for three to five minutes, until the vegetables, are softened and browned. Feel free to leave out any of these vegetables or add your own mix.
- Remove the vegetables from the heat and add in the garlic and pepper flakes. Then, stir in the sausage and sauce with the vegetable mixture.
- Using either homemade or store-bought, cut the rolled pie crust into four wedged shape pieces, for a total of eight pieces.
- Fill the wedges with the sausage and vegetable mixture, leaving a border of half an inch. Sprinkle two tablespoons of mozzarella cheese into each pocket.
- Fold the unfilled side of the wedges over the pizza filling then use a fork to press the edges to seal. Transfer the pockets to your baking sheet and brush with melted butter. Then, sprinkle on the parmesan cheese and Italian seasonings.
- Bake the pockets for 13 to 15 minutes, until the pie crust is golden brown. Then, allow them to cool for 10 minutes before serving for lunch or dinner.
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