Deciding what to make for this week's Kid Cooks Saturday was easy. My son saw a commercial for Pillsbury crescent rolls, and they made pizza pockets from them. "Mommy, can we make those?" he asked. "Sure thing!" I told him. And Saturday's meail was decided.
One of the great things about these Saturdays has been discovering how much fun meals can be. I'm not talking about the "fun" associated with finding and making a new recipe. I'm talking about childlike fun. Eating with your fingers and childhood favorites. Good, old-fashioned fun. And sharing it with my son has made it that much sweeter.
And if you're tired of the usual meatless options during Lent, give this twist on pizza a try.
A Country Cooking Original Recipe
Makes 8 pizza pockets
- 1 can of Pillsbury Grands Buttermilk Biscuits
- pizza sauce
- shredded mozzarella
- grated parmesan cheese
- favorite pizza toppings, such as pepperoni and black olives
- ricotta cheese, for a calzone option
- 1 egg, beaten
- Cooking spray
- Preheat oven to 425 degrees. Spray cookie sheet with cooking spray.
- Flour your board and roll out each biscuit to 6 inches in diameter.
- Spread sauce on biscuit, leaving a 1/2 inch border. Top with cheese and your favorite toppings, if desired.
- Fold in half and crimp edges with the tines of a fork. Cut a slit in the top for steam to escape and lightly brush with egg wash.
- To make a mini calzone, swap out the pizza sauce for ricotta cheese. Add mozzarella cheese, parmesan cheese, and any of your favorite toppings.
- Bake for 10 minutes or until golden brown. Serve warm with remaining, heated pizza sauce.