superfast artichoke pizza pockets
Sunday, October 14, 2012 at 5:15PM Sometimes, the dishes that come out of my kitchen seem so simple they don't even warrant a recipe-share on the blog. But then inevitably I post them & they turn out to be your favorites. So here's another one.
I've never been a fan of freezer pockets. Even back when my tastes were less discerning, there was just something a bit fake about the fillings... and that whole silver lined sleeve microwave thingy is just weird to me.
But the idea of yummy breadness wrapping around a tasty filling definitely has its own appeal. Here's my superfast version for a quick weeknight meal (And for more Superfast Recipes, check out Cooking Light's 20 Minute Cooking):
Easy Artichoke Pizza Pocket
Ingredients (4 servings)
- 3/4 pound of homemade or store-bought pizza dough
- 2 cups (8 ounces) Sharp Light Cheddar or part-skim mozzarella cheese, shredded (I used Cabot)
- 1 cup canned artichoke hearts, drained & sliced
- 1 cup julienne-sliced sundried tomatoes
- 2 slices cooked bacon, crumbled
- 1 cup basil leaves, roughly chopped (I used lemon basil grown in my Aerogarden)
Instructions
Preheat oven to 425°.
Unroll dough onto a baking sheet coated lined with parchment; pat into a 15 x 10–inch rectangle.
Sprinkle cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Layer remaining ingredients evenly over cheese.
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal.
Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
