Ingredients
For the Dough:
1 teaspoon salt
3 cups all-purpose flour
1 teaspoon sugar
1 tablespoon instant yeast
3 tablespoons olive oil
1 ¼ cups warm water (adjust as needed)
For the Filling (suggestion):
1 cup mozzarella cheese, grated
1 cup ground beef or chicken, cooked and seasoned
1 small onion, finely chopped
1 bell pepper, finely chopped
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
For the Egg Wash:
1 tablespoon milk
1 egg, beaten
Instructions
Prepare the Dough:
In a mixing bowl, combine the flour, salt, sugar, and instant yeast.
Add the olive oil and warm water gradually while mixing. Knead the dough for 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Filling:
In a skillet, cook the ground beef or chicken over medium heat until fully cooked. Add the chopped onion and bell pepper, and cook until softened.
Season with salt, pepper, garlic powder, and paprika. Remove from heat, and let the filling cool slightly.
Mix in the grated mozzarella cheese and parsley if using.
Assemble the Pockets:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the dough into equal portions and roll each portion into a thin rectangle.
Place a spoonful of filling onto one side of each rectangle, then fold the dough over and seal the edges by pressing with a fork.
Bake:
Brush the tops of the pockets with the egg wash.
Bake for 15-20 minutes, or until golden brown and puffed.
Serve:
Allow the pockets to cool slightly before serving. Enjoy them warm!
Enjoy.