Remember how I said that I was relieving myself from the pressure of blogging every day so that I could spend more time doing other things I enjoy – like baking?!
One of my favorite new recipes comes from Laura at Heavenly Homemakers. Her pizza pockets and apple pie pockets are delicious and I love that they can be made ahead and frozen, then reheated as desired.
The crust is the same for either version. The main alteration I made was in using a combination of flours instead of only whole wheat. Our family’s not quite ready for that yet! I also replaced part of the butter with coconut oil.
2 1/2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1/2 cup melted butter
1/2 cup coconut oil
1 cup plain yogurt
Stir ingredients together until thoroughly mixed.
You can read her instructions on how to form the pockets by rolling a small ball of dough into a circle here. For the pizza version, I simply put a tablespoon full of spaghetti sauce on the circle of dough, sprinkled it with mozzarella cheese, topped that with two slices of pepperoni (you could use sausage, ground beef, cooked vegetables, etc.), then folded the dough over and sealed the edges. I placed the finished pockets on a large baking sheet, froze them for an hour, then sealed them in a large plastic bag and returned them to the freezer. These are great to have on hand for a quick lunch or snack!
Laura shares the apple pie version as well. I have a bag of these in the freezer right now; if you had a minute to stop by, I’d be happy to serve you one hot from the oven with a glass of cold milk or a steaming cup of coffee!