The fall season is a busy one for many families. Sports, after-school activities, and preparing for the holidays creates the need for on-the-go dinners that can be prepared quickly and eaten in the car, at the athletic field, or in the dance studio. But fast food stops can get expensive!
Bake up a batch of these homemade pizza pockets for a portable meal. You can make them before you head out for the evening and then wrap them in aluminum foil to keep warm for up to an hour.
Pizza Pockets
- 2 packages refrigerated crescent rolls
- 4 oz. cream cheese, softened
- 1 jar of pizza sauce
- 8 oz. shredded mozzarella cheese
- 4 oz. shredded cheddar cheese (optional)
- Pizza Toppings: mushrooms, pepperoni, olives, green peppers, etc.
Spray two muffin pans with cooking spray. Flour a cutting board. Use your fingers to spread out the dough (one roll at a time). Gently place each piece of dough into a well of the muffin pan.
Put a dollop of cream cheese (approximately 1 teaspoon) on each piece of dough. Add about 1 Tablespoon of pizza sauce, both cheeses, and any toppings you wish. Top with a little bit of extra cheese.
Close up the crescent roll, sealing in all the insides. Bake at 375˚F for 12 minutes.
Yields 16 pizza pockets. They are small so allow for 3-4 for each person.