Four-cheese pizza pockets - country living
8 pockets
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Basic Pizza Dough | ||
| 2 | teaspoons | Chopped fresh parsley leaves |
| 1 | teaspoon | Chopped fresh rosemary leaves |
| 1 | tablespoon | Cornmeal |
| ½ | pounds | Fontina, cut into 1/2-inch chunks |
| ¼ | pounds | Gorgonzola cheese, crumbled |
| ¼ | pounds | Brie, cut into 8 slices |
| 16 | 1/4-inch-thick slices plum tomato (about 3 medium-size tomatoes) | |
| 1 | ounce | Piece Parmesan cheese |
| Fresh rosemary sprigs (opt.) | ||
Directions
1. Prepare Basic Pizza Dough, but add parsley and chopped rosemary to the 2 C flour. Set aside to rise.
2. Heat oven to 450'F. Lightly dust 2 baking sheets with cornmeal.
Divide herbed pizza dough into 8 pieces. Form each piece into a 6-inch round. Fill center of each round with 1 oz Fontina, ½ oz Gorgonzola, and 1 slice Brie. Fold dough over cheese to form pocket.
Using tines of fork, crimp open edges to seal tightly. Place pockets on baking sheets.
3. Top each pocket with 2 tomato slices. Bake 10 to 12 minutes or until golden brown. While pockets are baking, with peeler, scrape Parmesan cheese into shavings. Top pockets with Parmesan shavings and rosemary sprigs, if desired. Serve immediately or at room temperature.
Country Living/October/90 Scanned & fixed by DP & GG