Perfect Pumpkin Pizza Pockets
Nordicware pan molds have a range of uses that go well beyond cake. This super-simple 3-ingredient recipe is a case in point. Press ready-made pizza dough into each well, fill with sauce and mozzarella, and bake to a satisfying golden brown. A dozen perfectly crispy, deliciously cheesy pumpkin-shaped pizza pockets are Halloween party ready. For more kid-friendly party ideas, check out our guide to building a Halloween snack board
Ingredients
- 1 (14 oz./440 g) package of refrigerated pizza crust, preferably rectangular
- 1 1/2 cups (6 oz./185 g) shredded mozzarella cheese
- 3/4 cup (6 oz./170 g) pizza sauce
- 1/4 lb. (4 oz./125 g) sliced pepperoni (optional)
Directions
Preheat an oven to 425˚F (220°C). Set aside an ungreased Nordicware 12-well pumpkin cakelet pan.
On a lightly floured work surface, unroll the pizza crust and shape into a 9-by-14-inch (23-by-36-cm) rectangle, using a rolling pin if necessary. Using a pizza cutter or sharp knife, make 3 equally spaced crosswise cuts and 2 equally spaced lengthwise cuts to divide the dough rectangle into 12 equal pieces.
Working with one piece of dough at a time, press the dough into one of the pumpkin wells in the pan, allowing the excess dough to hang over the edge of the well to make an open “pocket.” Add 1 tablespoon of shredded cheese to the pocket, then 1 tablespoon of sauce, then a slice or two of pepperoni (if using), then another 1 tablespoon of cheese. Lift the edges of the dough over the filling and pinch to seal. Repeat to fill the remaining wells with the dough and filling.
Bake until golden brown, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn out the pumpkin pockets from the pan, using a fork if necessary to release them, and set on the rack. Let cool until warm, then serve. Makes 12 pumpkin pizza pockets.
Williams Sonoma