In The Field Meal- Homemade Pizza Pockets

I’ve been meaning to post this for a couple days and just haven’t got around to it…

As my last post was about harvest- what better thing to follow up than with an “in the field meal” recipe? If your crew is anything like mine- handheld, easy to eat while still being able to drive equipment- and NOT a plain old ham and cheese sandwich is ideal. (tall order, huh?) I’ve had to get kind of creative with some of the meals I take.

This Pizza Pocket was the perfect handheld! They took around an hour and a half to prepare start-finish (that includes time for dough to rise)

 

I use the same bread dough recipe that is used in my strawberry sweetrolls (Stick around and you will see I use this recipe for basically everything.) but I’ll go ahead and give it again.

 

Bread Dough: 

ingredients:

2 tbsp active yeast

2 cups warm milk

2 large eggs + white of one more egg (if you’re using farm fresh that are much smaller go ahead and use the entire third egg)

1/4 cup sugar

1 tsp salt

5 tablespoons salted butter, softened

6 cups flour

instructions:

  • Combine sugar, milk, and yeast. Let sit for 5 minutes (should be frothy when you check it)
  • Mix in eggs, salt, and butter until well combined
  • add flour one cup at a time up to 4 cups. Dough should be tacky, but not sticking to the edge. add 1/4 cup flour until you reach the consistency you want.
  • Move dough from mixing bowl to a large greased and lightly floured bowl and let rise for 1 hour.
  • After that hour is up, dump dough onto lightly floured surface and knead lightly. (only 3-4 times)
  • Roll out and cut into rectangles (apx 4×7 in) (or to desired size)

dough

Meat Filling

Ingredients: 

1 lb hamburger

1 package mini pepperonis

Seasonings to taste (I used oregano, garlic powder, salt, pepper, red chilli flakes, basil, and package of italian seasoning.)

2 small cans tomato paste

1.5 of those tomato paste cans of water

2 pkgs McCormick Spaghetti Sauce Seasoning

Shreddded Motzerella cheese

Instructions:

Brown the hamburger with your seasonings, add pepperonis, tomato paste spaghetti sauce seasonings and water. Cover and let simmer 5-10 minutes.

Preheat oven to 375 degrees

put mozzarella cheese (however little or much you like, my bunch likes their cheese) and the meat sauce mixture (I used an ice cream scoop as my measurement) onto one end of the dough, leaving enough space to fold it over and close up. seal edges and use a fork to press (mainly it’s just pretty, not necessary)

pocket

Bake for about 10 minutes or until light golden browned. brush the tops with garlic butter and serve. (Or wrap in foil and take to the field)

…and I forgot to take a picture of the cooked product. I’m blaming pregnancy brain.

 

Enjoy!

 

 

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Strawberry Sweet Roll: Recipe

So Saturday was the annual Spring Fling festival in my community. A group I’m in had a bake sale which I had originally planned to bring cinnamon rolls to. Like many of my projects, I thought I had PLENTY of everything I needed to make my intended recipe. However, once I got home and got started I realized I only had about a teaspoon of cinnamon. 

I live far enough from town that driving back just isn’t feasible. So… I winged it. I had strawberry jelly and strawberry preserves and strawberries (my child as well as myself are strawberry junkies, don’t judge.) 

I followed my normal cinnamon roll/ bierox/ rolls/ everything that involves bread recipe (see below) then, instead of butter, cinnamon and sugar- I had a mixture of strawberry jelly, strawberry preserves, and strawberries. (I’m terrible at measuring so…I’ll get you as close as I can.) topped off with cream cheese icing and fresh strawberries. 

   (I’m not the best photographer) 

Bread dough: 

2 tbsp active yeast

2 cups warm milk 

2 large eggs + white of one more egg

1/4 cup sugar

1 tsp salt

5 tablespoons salted butter, softened

6 cups flour
Mix sugar, milk and yeast together. Let sit for 5 minutes then mix in eggs, salt, and butter until well mixed, add flour one cup at a time up to 4 cups dough should be tacky, but not sticking to the edges of bowl. Add 1/8 cup flour until yay consistency is reached. 

Move dough from mixing bowl to a greased and lightly floured bowl and let rise for 1 hour. 

After dough has risen, place on lightly floured surface and kneed 4-6 times (do not kneed too much!) roll out, add filling, roll up and cut into 1.5 inch disks and place in 2 9×13 pans (will make 16 rolls) (I never do anything in perfect dozens) cover and let rise for 45 minutes. 

Bake for apx 10 minutes on 350 degrees F or until rolls are very, very lightly browned. 


Strawberry filling 

18 oz strawberry preserves

(Apx) 12 oz strawberry jelly

1 package strawberries diced 

Mix ingredients together and smear on dough generously 


Cream cheese glaze 

2 packages cream cheese 

5 cups milk

1 1/2 cup powdered sugar

2 tsp vanilla extract 

Mix until smooth, pour in ziplock and cut a small corner off, drizzle over rolls. 
*rolls do freeze well. Once rolls are completely cooled, wrap individually in plastic wrap and freeze. To re-heat, place in microwave 25-30 seconds and serve!