Whole Wheat Pizza Pockets

From 100 Days of Real Food

These were so good! Seriously! And now that I know the tricks to the trade they are a pretty quick meal too. The cheese mixture is what really makes it. Man now I want these for dinner again!

Dough Ingredients

• 1 cup water
• 2 teaspoons dry active yeast (did you know that yeast should be refrigerated or in the freezer)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 cups whole-wheat flour (same with this - whole wheat flour needs to be refrigerated or in the freezer to keep it good).
• 2 tsp sugar (I tried this SEVERAL times without sugar and it never ever ever foamed like it's supposed to. I even tried to see if foaming was really necessary and the dough would not stick together - it was just a clumpy mess. Finally Mark looked at the back of my yeast jar and in the directions it says to add sugar. Anyway, it may just be the yeast I have, but check to make sure).

Filling Ingredients

• 1 ¼ cups ricotta cheese (maybe you could substitute with cottage cheese)
• 1 ¼ cups mozzarella cheese, shredded 
• ½ cup Parmesan cheese, shredded
• Salt and pepper, to taste 
• Other fillings as desired: (Italian sausage, mushrooms, green bell pepper with onions and garlic. Other ideas: BBQ chicken, cilantro, pineapple, caramelized onions, olives, basil, roasted garlic, spinach, eggplant, goat cheese, figs, and zucchini. (We just used Italian sausage. I was going to saute up some onions and peppers, but after fighting with the dough for an hour I just wanted to get it over with. Next time, next time).
• Pizza sauce

Directions

1. Preheat oven to 425 degrees F.
2. In a glass measuring cup heat 1-cup water until warm. Drop in 2 teaspoons yeast (and sugar) and let rest for a minute. (more like 5-10 minutes)
3. After the yeast foams up a bit add the salt and olive oil to the water mixture and gently stir if necessary.
4. In a food processor or mixer with a dough blade/hook add 3 cups flour. Pour in the water mixture and process until a dough ball forms. (I still had to knead mine by hand a little bit to get it good and doughy)
5. Coat a large bowl with olive oil, add the pizza dough ball, and cover with plastic wrap while you prepare the other fillings. (She says this in her blog post, but you don't have to let it rise. I didn't and it was still good).
6. In another bowl mix together the ricotta, mozzarella, and Parmesan. Chop and/or cook other desired fillings while dough rises on the counter (20 – 30 minutes). 
7. Divide dough into 6 equal sized pieces. Shape each one into a ball and then flatten it out with a rolling pin. 
8. Spread a spoonful of pizza sauce in the center of the dough. Add two heaping spoonfuls of the cheese mixture and one spoonful of filling (or 3 spoonfuls of cheese mixture if no other filling is desired).
9. Seal edges of the dough together as best you can with your fingers. (After reading some of the comments I folded ours like a calzone. Otherwise the cheese filling comes out and the dough doesn't cook all the way in the middle. Make a couple of holes with a fork in the top.
10. Bake in the oven for 12 – 15 minutes and once done let cool for a few minutes.
11. Serve with warm pizza sauce for dipping and enjoy!