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.
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
- 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)
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
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)
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.