I had set out to make stromboli, but was using this new dough that I am in love with. I was not as familiar with it as I am now and ended up with a little softer product that I had thought. Working AP flour you have maximum gluten, which adds to the elasticity of the product. This dough has all the potential of working just fine, I was just not prepared for it. So the result was pizza pockets, which were just as wonderful and pizza-like as a stromboli. Good enough to make again anyway and if the dough is already in the refrigerator, this could totally be a quick weeknight dish.
Spelt Dough Pizza Pockets. Serves 4.
1 recipe of spelt & whole wheat dough
AP flour (for rolling out the dough)
4 T pizza sauce
Toppings of choice (we used olives, mushrooms, ham, turkey, mozzarella, and red onions)
Preheat a pizza stone to 500. Reduce heat to 400.
Divide dough into two equal pieces. Set one aside, covered with a towel. Roll out the first piece until it is thin, but not tearing, you do not want it to rip once it filled. Cut the rolled out piece in half and spread out 1 tablespoon of sauce on each half. Fill with 1/4 of the toppings. Fold in the sides and then roll closed. repeat with remaining dough.
Place pockets on the pizza stone and cook 15-25 minutes, until the top and bottom are golden brown.
If you do not have a pizza stone, cook these on your standard pizza sheet at 400 until golden brown.