A Perfect Pantry
Lamb and Sundried Tomato Pizza Pockets
- PREP TIME
80 min - COOK TIME
20 min - READY TIME
100 min - SERVINGS
4
INGREDIENTS
- 100g cream cheese, softened
- 100g sundried tomatoes, drained
- 1 capsicum, cut into strips
- 300g left over lamb leg roast
- 1 cup pizza cheese
- 2 tbsp olive oil
Pizza Dough
- 250g bread flour
- 1 ½ tsp caster sugar
- 1 ½ tsp salt
- 1 ½ tsp dried yeast
- 125ml warm water
- 20ml olive oil
DIRECTIONS
- Place the flour, sugar, salt, yeast, water and olive oil into the mixing bowl with the dough hook attached and knead for 1 minute on speed setting 1.
- Remove from the mixing bowl and place into a lightly greased glass bowl. Cover with plastic wrap and place in a warm spot for 1 hour.
- Place dough ball back into the mixing bowl and knead for a further 30 seconds.
- Cut the pizza dough into 4 portions and roll each one out to a 15cm circle. Evenly spread each one with cream cheese and then top with sundried tomato, capsicum, lamb and pizza cheese.
- Fold the outer edges of the dough inwards and pinch in the centre to seal the tops and drizzle with olive oil.
- Place pizza pockets onto a baking paper lined round pizza tray and place into the Turbo Convection Oven onto the low rack with the extension ring and set to ‘PIZZA’.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing