Pizza Hot Pocket with Sausage and Cheese
with Italian house salad
For fun we're calling these hot pockets and filling them with a classic hot pocket flavor combination, but they're very similar to calzones (which we've featured in previous meal plans). A side of classic Italian house salad makes this a great meal that is guaranteed to please everyone around your dinner table.
Ingredients
- Lettuce, romaine - 2 hearts , chopped (sub green leaf or iceberg)
- Tomatoes, medium - 1 , diced (sub half a cup cherry or grape tomatoes for each medium tomato)
- Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
- Mayonnaise - 1 Tbsp
- Vinegar, red or white wine - 2 tsp
- Oregano, dried - 1/4 tsp
- Oil, olive - 3 Tbsp
- Pizza dough, gluten-free - 1 lb
- Flour, any gluten-free - 2 Tbsp
- Eggs - 1
- Water - 1 Tbsp
- Parchment paper - for baking
- Oil, cooking - 1 Tbsp
- Italian sausage, raw - 8 oz
- Marinara sauce - 1 cup , plus extra for dipping (use your favorite store-bought variety)
- Cheese, shredded mozzarella - 8 oz
Prep
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Pizza dough - If you are making pizza dough from a gluten-free mix, ideally make this the night before so it has time to rest. Take out 30 minutes before baking, divide into quarters (for four servings, adjust if customizing), and cover in some gluten-free flour. This will make the dough more pliable. (Making of dough should be done 1 day ahead)
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Lettuce / Tomatoes / Olives - Prep as directed.
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Make egg wash - Whisk eggs with water.
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Make
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Heat oven to 425F / 218C degrees.
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Line a sheet pan with parchment paper.
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While the oven heats, heat a skillet with cooking oil over medium heat. Add the sausage and cook, breaking it apart, until cooked through and browned, 6 to 8 minutes. Set aside.
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Watch this video to see how to assemble the hot pockets (video is for calzones, but this is the same method). Roll each ball of pizza dough into an oval shape (if you have a pizza paddle, do it on that, so you can easily ease the hot pockets onto a sheet pan). Dividing the fillings into fourths, fill each oval with sauce, cheese, and sausage, leaving about a ¾” / 2 cm edge. Brush the edge with egg wash, fold dough over the filling, and crimp with a fork. Brush top of hot pocket with egg wash and transfer to the parchment-lined sheet pan. Repeat for remainder of dough and filling.
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Bake the hot pockets for 12 to 15 minutes, until golden.
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While the hot pockets bake, whisk together mayonnaise, vinegar, and oregano in a large mixing bowl. Add olive oil while whisking. Top the vinaigrette with lettuce, tomatoes, and black olives. Wait to toss until right before serving.
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Enjoy hot pockets with marinara sauce for dipping and salad on the side.
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