YIELD: 14-16 calzones
TIME: Active time: 30 minutes, bake time: 15-20 minutes
Pizza Bagel Cream Cheese Pockets
1, 1 pound ball of store bought of homemade pizza dough
1 container Kite Hill Plain Cream Cheese
5 Tablespoons chopped oil-packed sun-dried tomatoes (drained)
1 Tablespoon sliced basil
All-purpose flour for dusting
Olive oil for brushing
Step 1.Preheat oven to 425. Line 2 large baking sheets (half sheet pan size) with parchment paper.
Step 2.Combine cream cheese, sun dried tomatoes, and basil. Taste and add salt if needed.
Step 3.Roll dough out onto a floured surface until 1/4-inch thick. (If dough springs back a lot when rolling, let sit another 5 minutes and try again.)
Step 4.Using a 3 inch ring mold or cup/bowl, cut 14-16 round pieces of dough.
Step 5.In the center of each piece place 2 teaspoons of filling. Fold over and crimp with a fork or finger.
Step 6.Place on a parchment lined baking sheet. Repeat. (If using a half-sheet sized pan, space 8 out on 1 pan and 8 on the other.)
Step 7.Brush all calzones with olive oil and sprinkle with salt.
Step 8.Bake for 15-20 minutes until light golden brown with some medium golden spots. You can bake 2 pans at a time, but rotate pan placement halfway through.
Step 9.Let cool 5 minutes before serving.
*Be sure to follow dough instructions if you need to leave it out for an hour or so to come to room temp.*