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
Flaky salt
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.*

This recipe uses:

Kite Hill Cream Cheese

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