1/2 teaspoon of Yeast
2 teaspoon of sugar
1/2 cup of warm water
1 1/2 cup of white flour
1/2 teaspoon of salt
4 Tablespoons Rague Traditional pizza sauce.
1 1/2 cups of Green Bell Peppers cut into strips
4 or 5 slices of onion.

Alternative or additional ingredents could be pepperoni, canadian bacan, pepper jack cheese.. Red pepper flakes, olives, ect... ect... but be sure to add in the additional calories.

To make the Dough.

add yeast and sugar to warm water, wait a few minutes untill foamy.. then cut in Flour and salt.

work dough for 5 minutes on floured board. cut into 4 equal sections and make into balls.

use rolling pin or dough roller to roll out balls into thin pocket dough about 6 or 7 inchs across.

put 1 tablespoon of ragu pizza sauce on each, add onions and bell peppers and cheese. Flip closed and lay one into each side of your GT Xpress 101 or RSG with the divider pan inserted.

If not stuffed full enough to touch the top of cooker you may have to flip them to get top of dough done.

Cook about 12 to 15 minutes. remove when crust is browned. (note above about flipping them if they weren't filled enough.)

CAUTION, Filling will be extreamly hot... allow to cool a bit before eating.

Repeat for next 2 pockets.

Number of Servings: 4

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.