That's what I kept singing while I was making these babies. Much to Boyfriend's
For Christmas (of 2014, that is) Boyfriend said that we could take a cooking class at Sur La Table and we finally did it this past weekend! Yes, I know that it is almost Christmas of 2015, but I couldn't decideeee what I wanted to doooo. I finally decided on one of their "Date Night" classes, where we made an endive salad with gorgonzola cheese (freaking drool everywhere), steak with compound butter (extra raw obvi), a potato hot pocket thing (the sort-of inspo for this post), and mini chocolate molten cakes for dessert (I'll have 4 please). It was so much fun and I highly recommend
I wanted to make mini Hot Pockets because a) I wasn't feeling making something super fancy for dinner and b) I wanted to use my new favorite baking tool - ze puff pastry. During our class we cut up some onion, potato, parmesan cheese, and chives, sauteed the ish out of them, and made puff pastry pockets. Soooooo gooood!
Oh yeah - and I wanted pizza.
Now, this recipe is not at it's full potential, but I did want to share it with you because I feel with a little
- 1 box of puff pastry, thawed
- Mozzarella cheese
- Marinara sauce
- 1 egg, whisked - to be used for egg wash
Set the oven to 430 degrees (Yes, that is correct. Those were the instructions on the box #wellokthen).
Thaw the puff pastry as per the package instructions.
Note: This is how Boyfriend did it and his came out huge. I was being difficult and wanted to do it my way (cutting the pastry into 3 pieces width-wise), which resulted in smaller, not-as-stuffed-pockets. Boyfriend:1 Me:0
Place the cheese, pepperoni, and sauce on one end of the pastry, then, using a pastry brush, paint the edges with the egg wash. Fold over and press down the edges with a fork. Bake for about 5-8 minutes, depending on the strength of your oven - they can burn quickly!!