![]() When you want to prepare to eat them, place them into your oven frozen and add another 8–10 minutes to your regular baking cycle because they have to thaw and bake in one go. Keep in your freezer for up to 2–3 months. Once they are hard, place them into a storage container and close with a lid. Prepare the mini pizza pockets as per instruction but don't bake them! Place them on a sheet and keep them to freeze hard in your freezer. That's a great option if you want to keep a larger batch ready in your freezer. You can freeze raw unbaked pizza pockets. Bake at a higher heat setting so that the outside turns out crunchy and the yeast dough airy on the inside.Slice into your pizza pockets so that steam can escape during the baking process.The other way is to press the seam edges together with a fork. This method is more reliable and your filling is less likely to pour out. You can seal two ways, either by twisting and pinching in and using the rope-style crimp technique (see FAQs further below for details).If the edges are wet, thanks to the tomato sauce, they won't seal that well. Only fill the center, avoid spreading ingredients to the border because you will need to seal the edges.You do not need to pre-bake your pizza crust.I like to work with a dough thickness of about 0.1 inches or 3 millimeters. Roll the dough out on a lightly floured surface with a rolling pin if it's looking too thick. ![]()
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