Caribou Pizza Pockets

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Caribou Pizza Pockets

An easy recipe for all the grind meat you have. I don’t bake much or have the desire to do so, but this was simple enough for me to make. It was so good, I ate three in one sitting and stored the rest in the freezer for a rainy day.

1. Pizza Dough

Buy the dough frozen in any grocery store or make your own in 10 minutes. I usually make a surplus of dough to keep in the freezer for when the craving for comfort food hits.

This is a fool-proof recipe HERE. If you're using the dough recipe, it should make 8 pizza pockets.

Another idea is to use premade Pillsbury croissant dough sold at most grocery stores!

2. The Filling

Use any meat but in this situation, I had about a pound of Caribou grind. You can go the traditional route with pizza inspired fillings (pepperoni, mozzarella, peppers and mushrooms) or for this instance I wanted the flavour of a cheeseburger so I fried some onions in bacon fat, added in my grind, salt, pepper, smoked paprika, and parsley. Cooked until done.

I also cubed up low moisture mozzarella cheese (or use a combo of any cheese you have).

3. Roll out the dough

Divide dough into 8 balls, and roll out into a circle. The key to getting a perfect circle is to first flatten the dough with your fingertips into a circle. Then roll with a rolling pin from the center, outwards, turn the dough, and repeat. Watch a video here on the process HERE.

Remember to flour the surface and rolling pin to prevent the dough from sticking.

4. Assemble the Pizza Pockets

Scoop 2 tablespoons of filling into the centre, add cubed cheese, fold over, pinch the ends to seal the deal. To make the dough tacky, brush the sides with beaten egg. Brush the tops with more egg. Sprinkle with sesame seeds.

Poke the top with a fork or knife for steam to release during baking, this ensures a crispy outer layer.

Place pockets on a lightly greased baking pan. I used more bacon fat but oil or butter works too.

5. Cooking the Pizza Pockets

400-degree oven for 12 minutes or until golden brown on top. Be mindful the bottom will burn faster, so place the ban on the rack just the above the middle one row.

Let it cool on a rack before digging into them. I served my cheese burger inspired pizza pockets with a dill pickle to add some zing to them.

If you can resist eating all of them, keep them refrigerated in a container for a few days, or tightly plastic wrap them individually and store them in the freezer for a rainy day.

These are very general instructions, if you need things broken into finer details, send me a message and I’ll be glad to help!

Eat Well,

Jenny