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Pocket These Pizzas!

I'm starting a new job tomorrow. A brand new job. It's been a while since I've had a change in that department. I won't lie to you – this make me more than a little nervous.

I'm nervous about getting along with my new coworkers, about being productive enough, about remembering my pants....

...and about getting hungry. Because as readers of this blog, you know I get hungry frequently. At my previous job, I brought my lunches. But I don't know what the food scenario is at this new joint. Is there a fridge? A common cafeteria? Do I get drawers in which to stash my random baggies of trail mix, homemade energy bars, and bananas? 

So I'm freaking out. And when I freak out, I bake. It could be worse, people. This time I decided to bake something I could stash in my purse. Or my tater tots.

These are mini Almond Butter and Jam Pizza Pockets. Make with whole wheat pizza dough and stuffed with Justin's Maple Almond Butter and Hero Blueberry Jam, these little guys are composed of the best ingredients.

They're great for taking with you to new work situations, on long bike rides, train rides, automobile bake up a batch. Your co-workers with thank you. And me. Mostly, they'll thank me.

What You Need:

1 recipe whole wheat pizza dough (you can make it yourself or use a store bought variety. Recipe for home made follows)

Almond butter – your favorite kind

Jam – your favorite kind

1 egg yolk

Flour for dusting


What to Do:

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or spray with cooking spray.

Roll out the pizza dough so that it is a less than ¼” thick. Using a cookie cutter or a sharp knife, cut out small circles or squares from the dough.

Unlike cookie dough, pizza dough will bounce back when cut, so trim out a shape slightly larger than what you would like. I trimmed my dough into 3” rounds.

Place half of the rounds on the prepared cookie sheet. Place a small amount of almond butter and jam on top of the dough. Sandwich another dough round on top of the butter and jam.

Using a fork, press around the edges of the dough to close. Repeat this for all the dough squares.

Wisk the egg yolk and a tablespoon of cold water in a bowl. Using a pastry brush, brush the tops of the pockets. This will make them nice and glossy, and keep them together.

Bake in the oven for 25 minutes, or until the crust turns golden brown. Allow to cool, then throw them in your jersey pockets or bento box. You can store them covered in the fridge for 2 weeks.

Pizza Dough Recipe

What You Need:

1 envelope active dried yeast

½ cups warm water – 100 degrees F

2 cups flour (all purpose, bread, or 00 flour)

2 cups whole wheat flour

¾ teaspoon salt

2 tablespoons olive oil

What You Do:

In a medium mixing bowl, dissolve the yeast in 1 cup of the warm water. Stir in ½ cup of the all-purpose flour. Cover with a kitchen towel (not terry cloth) and let stand for 30 minutes to let the mixture bubble and rise. After the 30 minutes are up, pour the yeast mixture into the bowl of a food processor or stand mixer. You can mix by hand as well in a large bowl. Add the remaining ½ cup of warm water, salt and the olive oil to the food processor. Slowly begin to add the remaining flour, ½ cup at a time. The dough will start to hold together and form into a ball. When this happens, remove the dough from the bowl, and place on a floured counter top. Knead the dough until it is smooth. This may take about 10 minutes. Dust the dough lightly all over with flour and place in a large bowl, covered with a kitchen towel. Let it rise for 1 hour. After an hour, the dough will be doubled in size. Punch it down in the center and divide the dough into four or five equal parts. Form each part into a smooth ball and let them rise, covered, on a floured surface for 30 minutes.

At this point, you can roll out it out with a rolling pin, or stretch it out with your hands and cut out circles for the AB&J pockets!

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