These Four-Cheese Pizza Pockets are a decadent twist on classic pizza, perfect for a cozy weeknight dinner or a festive appetizer spread. The dough is infused with fresh parsley and rosemary, creating an aromatic base that complements the rich, melty cheese filling. Inside each pocket, you’ll find a luxurious blend of Fontina, tangy Gorgonzola, and creamy Brie, topped with sweet plum tomato slices and shaved Parmesan. The result is a crispy, golden-brown exterior giving way to a gooey, flavorful center. Simple to assemble yet impressive to serve, these pockets bring restaurant-quality Italian flavor to your home kitchen without the fuss.
Four-Cheese Pizza Pockets – Country Living
Description
These Four-Cheese Pizza Pockets are a decadent twist on classic pizza, perfect for a cozy weeknight dinner or a festive appetizer spread. The dough is infused with fresh parsley and rosemary, creating an aromatic base that complements the rich, melty cheese filling. Inside each pocket, you'll find a luxurious blend of Fontina, tangy Gorgonzola, and creamy Brie, topped with sweet plum tomato slices and shaved Parmesan. The result is a crispy, golden-brown exterior giving way to a gooey, flavorful center. Simple to assemble yet impressive to serve, these pockets bring restaurant-quality Italian flavor to your home kitchen without the fuss.Ingredients
Directions
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Prepare Basic Pizza Dough, incorporating the chopped fresh parsley and rosemary into the flour mixture. Allow the dough to rise according to package or recipe instructions until doubled in size.
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Preheat your oven to 450&# 194;°F (230ðC). Lightly dust two baking sheets with cornmeal to prevent sticking and add texture.
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Divide the risen herbed pizza dough into 8 equal pieces. On a lightly floured surface, roll or stretch each piece into a 6-inch round.
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Place 1 ounce of Fontina chunks, 1/2 ounce of Gorgonzola, and one slice of Brie in the center of each dough round.
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Fold the dough over the cheese filling to form a half-moon pocket. Use the tines of a fork to crimp and seal the edges tightly to prevent leaking.
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Transfer the sealed pockets onto the prepared baking sheets.
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Top each pocket with 2 slices of plum tomato.
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Bake for 10 to 12 minutes, or until the dough is golden brown and the cheese is melted.
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While baking, use a vegetable peeler to shave the Parmesan cheese into thin strips.
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Remove from oven and immediately top with Parmesan shavings and fresh rosemary sprigs if desired. Serve hot or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 9.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 2.1g1%
- Dietary Fiber 0.8g4%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven for 10 minutes to restore crispiness.
Variations: For a lighter version, reduce the Brie or substitute with mozzarella. Add cooked bacon bits for a non-vegetarian twist.
Tips: Ensure the edges are well-sealed to keep the melted cheese inside. If the dough sticks, add a little more flour.
Ingredient Note: Gorgonzola provides a strong flavor; if preferred, use mild blue cheese or omit for a milder taste.
