Pita Pocket Pizza // Freezer Meals 101

 

INGREDIENTS

  • 12 oz. pepperoni can also use salami or ham or a blend. I like to mix pepperoni and salami 50-50
  • 2 cups shredded mozzarella cheese
  • 1- 14 oz jar pizza sauce I like to use Ragu
  • Pkg of 8 pita pockets best brand I found was Oroweat
  • Non-stick foil
  • Heavy duty foil

INSTRUCTIONS

  • Chop your pepperoni, salami or ham into small bite sized pieces. I like to take a stack of pepperoni, and cut them into fourths to get the right size. Or for large salami pieces I cut across a stack three times one way and three times the other way.
  • In a large bowl combine chopped pepperoni, shredded mozzarella cheese, and pizza sauce.
  • Stir gently until evenly combined.
  • Take a butter knife and gently open each pita pocket, being careful not to tear the bread. Fill each pocket with ½ cup of mixture. And gently press the tops of the pita closer together. They won’t close completely, but get them as close as you can.
  • Using a piece of non-stick foil tightly wrap each pita pocket. If you like the outside of your pita crisper when cooking, spray foil with a little bit of cooking spray first. My preference is not crispy style and more of a baked crust vibe.
  • Then cover each pocket with a second foil layer of heavy duty foil.

MAKE IT NOW

  • Preheat oven to 400 degrees.
  • Place foil covered pizza pockets in preheated oven directly onto middle rack and bake for 20-25 minutes until cheese is melted and heated all the way through. Remove from oven and let cool 5 minutes before opening and serving.

MAKE AHEAD & FREEZE

  • Place foil wrapped pockets into a gallon sized labeled freezer safe bag.
  • Seal bag, removing as much air as possible and freeze.

FREEZER TO OVEN

  • Preheat oven to 400 degrees.
  • Place foil covered pizza pockets in preheated oven directly onto middle rack and bake for 30-35 minutes until cheese is melted inside. Remove from oven and let cool 5 minutes before opening and serving. If going to use a grill cook for about 12-15 minutes, flipping pocket over after 5 minutes depending on the heat of your grill.

FREEZER TO CAMPFIRE

  • This recipe makes a wonderful campfire meal. I love to make up a bunch of these ahead before camping season. Then all I have to do is add them frozen to the cooler, keeping my other food frozen longer, and then cook over the fire.
  • Cook over the campfire
  • Your campfire should have been going for a while so that you have a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white. For best results use a grate over the coals about 2 inches above them. Place your thawed foil pockets on the grate and cook for 5 minutes on one side, then flip over and cook another 5 minutes on the other side. If cooking them from frozen cook 18-20 minutes, turning every 5 minutes.
  • If you don’t have a grate, place directly on the hot coals and cook, turning the foil sandwiches every 1-2 minutes for about 8 minutes total or until heated through, being careful not to burn them. Open up foil packet, let cool 5 minutes and then serve.

NUTRITION

Calories: 307kcal | Carbohydrates: 3g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 1203mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 1.4mg

4 Ingredient Pizza Pocket Recipe4 Ingredient Pizza Pocket Recipe

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