08 January 2013
Last night I had some pizza dough left over from making dinner, so I decided to put together a few homemade "hot pockets" for the kiddo's lunch. I wrapped one in a paper towel to prevent sogginess, then put it in a Chinese carryout box and sent it straight from the fridge this morning with grapes and juice on the side. (The rest are in the freezer waiting their turn.) So, technically not hot, but since the filling was hot pocket-esque rather than calzone-ish, I'm standing by the name.
To make them, I sauteed up some onions in olive oil with a few seassonings, then mixed in a some cooked chicken and frozen peas. I rolled out small balls of dough (about 2 inches in diameter) into ovals on a cutting board covered in corn meal. After docking the dough, I put a shmear of Tofutti Better than Cream Cheese on the bottom half of each oval, placed about half a cup of the chicken mixture on it, then threw a handful of daiya chedder shreds into the filling.
After folding the ovals over to close them, I sealed the edges with a fork and cut some slits with a bread knife to let steam out. They spent 10 minutes at 450F on a preheated pizza stone and came out a lovely golden brown.
Extra dough is kind of rare around here, since everyone gets all Thunderdome about their share as soon as I start heating up the pizza stone, so I suspect that I'll need to mix up a separate batch if I decide to make them again after I use up the ones in the freezer. If so, I'll write up an actual recipe, but really, if you can make a calzone, your can easily stuff yourself some of these babies. Just keep the dimensions of your lunch container in mind when rolling out the dough, and you'll have one happy, well stuffed kid.