The fall season is a busy for many families. Being away from home in the evenings 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. Fast food stops can get expensive and are not usually as health as a home cooked meal.
When time is running short, bake up a batch of these homemade pizza pockets for a portable meal. You can make them before you head out for the evening, covering them in aluminum foil to keep warm for up to an hour.
Ingredients
When time is running short, bake up a batch of these homemade pizza pockets for a portable meal. You can make them before you head out for the evening, covering them in aluminum foil to keep warm for up to an hour.
Ingredients
- 2 containers of refrigerated crescent rolls
- 1 jar of pizza sauce
- 8 oz. of shredded mozzarella cheese
- 4 oz. of shredded cheddar cheese (optional)
- 1/2 of an 8 oz. package of cream cheese, softened
- Pizza Toppings: mushrooms, pepperoni, olives, green peppers, etc.
Instructions
- 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 (approx. 1 tsp.) on each piece of dough.
- Add about 1 tbsp. 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 for 12 min.
