FRESH MOZZARELLA, TOMATO AND OLIVE PIZZA POCKETS

Fresh Mozzarella, Tomato and Olive Pizza Pockets image

The traditional reason for wrapping ingredients in pastry - be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes - is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates. These pizza pockets couldn't be easier to make, and they are delicious whether eaten with a knife and fork or your fingers.

Provided by Melissa Clark

Categories dinner, lunch, pizza and calzones, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 ounces fresh mozzarella, shredded
3/4 cup cherry tomatoes, quartered
6 tablespoons chopped, pitted Kalamata olives
5 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh basil
1 large garlic clove, minced
1/4 teaspoon salt
Ground black pepper, to taste
1 pound refrigerated pizza dough
Flour for rolling dough

Steps:

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, combine all ingredients except dough.
Divide dough into four equal pieces; roll each piece into a ball. On a lightly floured surface, roll one ball into a 7-inch round. Mound 1/4 of the filling on half the dough. Fold other dough half over the filling and pinch edges together to seal. Transfer pocket to prepared baking sheet. Repeat with remaining dough and filling.
With a sharp knife, cut several slits in top of each pastry. Bake pockets until golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1211 milligrams, Sugar 2 grams