These tasty pockets of dough, based on popular deli-style recipes, are stuffed with pepperoni, salami, spinach, herbs, and ricotta cheese.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add 1 cup warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.

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  • On a lightly floured surface, roll each half of dough into a 13-inch circle. Transfer dough to greased baking sheets. Set aside.

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  • For filling, pat spinach dry with paper towels. In a large mixing bowl stir together spinach, ricotta cheese, pepperoni, salami, Parmesan or Romano cheese, basil, garlic powder, and pepper. Spread filling on half of each dough circle to within 1-inch of edge.

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  • Moisten edges of dough with water. Fold dough in half over filling. Seal edges by pressing with tines of a fork. Flute edges, if desired. Prick tops. Brush tops with milk.

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  • Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned. Makes 6 servings.

Nutrition Facts

467 calories; 22 g total fat; 8 g saturated fat; 41 mg cholesterol; 932 mg sodium. 46 g carbohydrates; 21 g protein;

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