Move over, frozen pizza pocket – these dripless packets of ham, pesto and provolone enveloped in soft pizza dough are divine, and you control exactly what goes into them. Mix up a batch for dinner, to tuck into lunch boxes, or to wrap in a napkin and take in the car when you need something good to go before soccer or hockey. Once summer arrives – and it will, soon – they’re perfect for picnicking.
They’re also perfect for birthday parties, especially when you want single-serving items that won’t be awkward to serve or produce much mess. You could, of course, fill these with anything you like – spread tomato sauce or paste on the dough in place of the pesto and layer with pepperoni or other pizza-friendly meats; sautéed mushrooms or roasted red peppers are delicious, too. And of course any meltable cheese will work. Roll them up burrito-style and bake until golden – you may never order pizza again.
Ham, Pesto & Provolone Pockets
1 batch pizza dough
1/4 cup bottled pesto
12 slices Black Forest or honey ham (about 100 g)
12 slices thinly sliced Provolone, Edam, havarti or mozzarella cheese (about 150 g)
1 egg, lightly beaten
Preheat oven to 400°F.
Divide the dough into 6 pieces and roll each into an 8” circle on a lightly floured surface. Spread each with pesto and layer with ham and provolone.
Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out.
Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 pockets.