Page 210 - A Literary Holiday Cookbook
P. 210
Makes 9 pizza pockets
“This coffin was warmly and softly padded, and was provided with a lid, fashioned upon the
principle of the vault-door, with the addition of springs so contrived that the feeblest
movement of the body would be sufficient to set it at liberty.”
—“The Premature Burial”
The recipe described here makes margherita pizza pockets, but you can change up the
fillings and use pepperoni, barbeque chicken, green pepper and sausage, or any of your
other favorite pizza toppings.
INGREDIENTS
1 (13.8-oz.) can Pillsbury classic pizza dough
4½ tablespoons sundried tomato pesto (see page 245)
2.3 ounces fresh mozzarella
9 medium basil leaves
1 egg mixed with 1 tablespoon water, for egg wash
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
Special Tools
2” x 3½” coffin cookie cutter
INSTRUCTIONS
1 Preheat oven to 375°F. On a lightly floured surface, roll out pizza
dough into a 10” x 14” rectangle. Use a coffin cookie cutter to cut out
18 coffins.
2 Transfer 9 coffins to an ungreased baking sheet, spacing them
evenly apart. Spread ½ tablespoon pesto across each coffin, leaving
a ¼-inch border. Top with basil leaves.
