I dreamt up these hot pockets back when I was just learning how to cook after college. Inspired in part by the strombolis that my college dining hall used to serve, I found a recipe on Epicurious and proceeded to modify it beyond recognition. Stuffing the strombolis is a bit tricky and requires a team of two, but you’ll be rewarded with hearty pouches filled with oozy cheese and savory turkey bacon.
- 1 package of Trader Joe’s Garlic & Herb pizza dough
- Olive oil
- 1 package of turkey bacon
- 1 onion
- 1/4 cup of frozen chopped spinach
- 3 slices of muenster cheese
- Salt
Preheat oven to 425 F.
Begin by lightly greasing a baking sheet with butter and setting the pizza dough out at room temperature.
For filling:
Chop onions, set aside. Slice turkey bacon into strips, set aside.
To prepare the filling, saute onions with olive oil. Once the onions are translucent, add the turkey bacon and spinach. Continue to cook until all the flavors meld and season with a sprinkling of salt. Set aside to cool.
To assemble:
Divide the pizza dough into 6 even chunks.
Roll out the dough into a roughly three inch by five inch surface. Place half a slice of muenster cheese onto the dough along with one sixth of the onion, spinach and turkey bacon mixture. Avoid transferring any of the filling’s liquid onto the dough, as this will make the dough slippery and make it difficult to seal the filling inside. Fold the dough over to form a pocket. Pinch the edges together with fingertips first and then press around them with a fork to reinforce the seal.
Repeat the steps above for the remaining dough. Place strombolis onto a buttered baking sheet and cut slits on top of the pocket for steam to escape. Bake for 9-11 minutes at 425 F. Serve warm.
Makes 6 servings.
Recipe by The Gastronomer with inspiration from Sharples Dining Hall and Epicurious.
