Who doesn’t love pizza pockets filled with fresh vegetables like green peppers and mushrooms that is smothered in cheese and tomato sauce. Pockets are delicious way to add healthy B vitamins and fiber to your family’s diet, even the kid will want to help out in the kitchen. Today we’re going to learn how to make stuffed pizza pockets for the entire family with Clare Jones from Mushrooms Canada, and an extra special guest. It’s one meal they won’t want to miss. This is Daily Web TV.
Meriel Bradley: We’re in the kitchen today with two very special guests. One is Clare Jones from Mushrooms Canada and Ella Rasmussen. Now you brought a helper today.
Clare Jones: I did yes we have a kid friendly recipe to do called stuffed pizza pockets and Ella is going to help us cook today.
Meriel Bradley: Do you like pizza?
Ella Rasmussen: Yes, I love pizza.
Meriel Bradley: Oh good. Okay, what’s step one?
Clare Jones: Oh, first of all we’re just going to chop some mushroom so maybe you can help me. I’ll slice them. It takes about—
Meriel Bradley: Now did you both? Sorry did you washed these already?
Clare Jones: Yes, we have. We washed these and just wipe them up with the paper towel to get anything off them. So we’re just going to take about five or six mushrooms for this recipe. And I’ll slice them and Ella is going to chop them a little smaller. And then we’re going to put those into a bowl and add the pizza toppings to it. What are your favorite pizza toppings?
Ella Rasmussen: Mushrooms, pepperoni, peppers.
Clare Jones: Oh! Perfect, because that’s what we’re going to be using today.
Ella Rasmussen: Really?
Clare Jones: Yes. So along with the mushrooms we’re going to put a half cup of green peppers and of course you can vary this depending on what you like on your pizza. And we’ve got a quarter cup of pepperoni. My kids like bacon or ham in those that we often use that some cooked ham or cooked bacon, and three quarters of a cup of mozzarella cheese and a half a cup of either pizza sauce or spaghetti sauce. And we’re going to mix that all together. Once we’ve got all the mushrooms in there. I will help you finish chopping some of these.
Meriel Bradley: Oh you have a bigger knife so you can go faster.
Clare Jones: I know just go right down there. There we go. Do you want to put those in there Ella?
Ella Rasmussen: Sure.
Meriel Bradley: Now, do we preheat the oven?
Clare Jones: We have. We preheated the oven to 425
Meriel Bradley: I feel the heat coming out.
Clare Jones: And just mix that all up.
Meriel Bradley: Now Ella has done a great job of mixing these and I see you cleared the decks.
Clare Jones: I have and we’re all ready to make our pizza pockets, so I’ve used a refrigerated pizza dough to comes in a can in the refrigerated section and we’ve just open that up. And Ella if you want to maybe just roll it out a little bit. We want to add a little bit of flour on the rolling pin in that way we want to mix four equal pieces because we’re going to make four pizza pockets.
Meriel Bradley: That’s great, so that one eats and one leftover. There are three of us today.
Clare Jones: Yes, a little bit more perfect. That’s great and we’re going to cut that into four equal pieces. Do you want to do the cutting?
Ella Rasmussen: Sure.
Clare Jones: Okay, sure just cut along there and long there, so you’ve got four pieces. That’s in and then will put the pizza topping on a little bit on each piece and then we’re going to fold that over.
Meriel Bradley: Now this is fun because everybody can make their own pizza.
Clare Jones: Exactly.
Meriel Bradley: It’s such a great some sort of family event.
Clare Jones: It is. So we’re going to divide the filling equally between the four pizza dough pieces and Ella if you just want to fold that over like that to make a pocket, actually sorry I forgot we need to just press a little bit of milk on so that it stays so that something will help it stick so you need to glue.
Meriel Bradley: That’s the glue right?
Clare Jones: That you put the glue one all the way around the edge. Okay now you’ve put your glue on. We want to fold it over so just take it and fold it over like that. I’ll do this one with you, and then we’re going to take a fork and just press around the edges like that just to seal it.
Meriel Bradley: Here let me move the rolling pin.
Clare Jones: Very nice job.
Meriel Bradley: So you’re teaching us all these great tips. I wouldn’t have thought about using fork to seals it.
Clare Jones: Yes just seals it. I’m going to put some lightly spray a baking sheet, very good.
Meriel Bradley: Now do you put milk on the top of those or?
Clare Jones: You know I'm going to put them on the baking sheet first and then we’ll going put a little bit of milk and parmesan cheese on them. And this gives them a nice golden color and also a nice sort of firm you know cheesy outside to them.
Meriel Bradley: And then we’ll go in the oven and we bake them for?
Clare Jones: For 12 to 15 minutes at 425 degrees Fahrenheit.
Meriel Bradley: Now these look delicious Clare.
Clare Jones: Yes, they’ve been cooling for about five minutes, so are you ready to eat?
Meriel Bradley: Great job.
Ella Rasmussen: Definitely.
Meriel Bradley: Definitely ready to eat, alright. Is there one with you a name on it? This one’s good?
Ella Rasmussen: I don’t know.
Clare Jones: Okay. So I’ll just going to cut them diagonally and dig in. Help yourselves.
Meriel Bradley: Oh! That looks delicious. Go ahead you go first.
Clare Jones: Okay let me cut another one.
Meriel Bradley: You’re the chief chef.
Ella Rasmussen: It’s going to be messy.
Meriel Bradley: Take a bite and tell me what it tastes like?
Clare Jones: Good work.
Meriel Bradley: Oh! This looks delicious. Now if you want to make this at home be sure to get your kids involved. To get the recipe you can go to Mushrooms.ca. I'm Meriel Bradley, we’ve been cooking in the kitchen with Clare Jones and Ella Rasmussen and you’ve been watching Daily Web TV.
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