Stuffed Mushroom Pizza Pockets

Enjoying life one bite at a time

Stuffed Mushroom Pizza Pockets

19 April 2010 7 Comments

At least once a week or so, I will sauté some sliced mushrooms to mix with vegetables or to top a burger, pizza, or pasta. While the delectable little fungi are my favorite topping to a hot, cheesy pizza, I can never help but feel like that the flavor is sadly overpowered by the other strong flavors. So, instead of sprinkling a few mushroom slices over the top, why not make it the base of the dish?

I’ve made mini pizzas with portabella caps and tomato sauce, but it’s just not the same. I thought about what was really missing, and in my mind, a pizza is just not a pizza without the dough. I love bread, and will make just about anything into a sandwich, wrap, or pocket if given the opportunity. And so, the idea was born. Why not make a pizza-like stuffed mushroom, and then wrap it in pizza dough?

These were incredible. There was certainly no mistaking that wonderful mushroom flavor when biting into these. As a bonus, they even have all the other great qualities of pizza: they would be great for parties, reheat well, the filling is infinitely customizable, and they were even good cold.

Stuffed Mushroom Pizza Pockets

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INGREDIENTS

8 oz. package of medium sized mushrooms (Porteenie worked well)
4 oz. cream cheese, softened
1/2 cup pasta sauce
4 oz. mozzarella cheese
Small package pepperoni slices
1 tube refrigerated pizza dough

METHOD

1. Blend cream cheese and pasta sauce until well-combined. Mix in mozzarella cheese.

2. Clean and de-stem mushrooms. Fill each cap with a generous portion of the mixture, and top with pepperoni slices.

3. Spread the pizza dough out on a large work surface, spreading and stretching so that it is thinner, but try not to let it rip. Place a mushroom cap in a corner, and cut a piece of dough that appears large enough to wrap around it, stretching to seal on the sides. Initially, I placed the mushroom in the center of the cut piece of dough and wrapped the sides up around it, but later found that I preferred draping the dough over the top of the mushroom, and stretching the sides until they met underneath. After pinching the dough together, press the newly joined sections lightly until the dough combines and the seams disappear.

4. Bake at 425 degrees for about 12 minutes, or until the dough is lightly browned.

7 Comments »

Sarah @ See Sarah Eat said:

My husband would love those! Good luck at the race on Saturday

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# 21 April 2010 at 1:04 PM

Jessica @ How Sweet said:

Mmm these sound awesome! I love mushrooms. My hubby would love this, too.

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# 22 April 2010 at 1:23 PM

Nicole @ Making Good Choices said:

I love how these are like mini calzone type things, I would love to try these. I know my husband would also love these!

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# 24 April 2010 at 6:37 AM

Jessie said:

These would be great as bite-sized appetizers at parties. I love how you’ve highlighted the wonderful mushroom taste.

(I’m sure you’ve heard this before, but your photos are gorgeous!)

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Sether Reply:
April 25th, 2010 at 9:06 AM

Thanks so much! I’m glad you liked them.

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# 24 April 2010 at 8:13 PM

Lori said:

Those look amazing. My boyfriend would LOVE those! I must make… but maybe just a bit more on the low fat side… lol… for me… the boyfriend appreciates all of the ingredients listed!

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# 26 April 2010 at 2:16 PM