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Four-Cheese Pizza Pockets – Country Living

Four-Cheese Pizza Pockets - Country Living recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 9.5
Dietary: Vegetarian
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
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 8 ounces Basic Pizza Dough (divided into 8 pieces)
  • 1 tablespoon cornmeal
  • 8 ounces Fontina cheese, cut into 1/2-inch chunks
  • 4 ounces Gorgonzola cheese
  • 8 slices Brie cheese (approx. 4 oz total)
  • 16 slices plum tomatoes, cut 1/4-inch thick
  • 1 ounce Parmesan cheese, shaved
  • 1 cup fresh rosemary sprigs, optional for garnish
Directions
  1. 1
    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.
  2. 2
    Preheat your oven to 450&# 194;°F (230ðC). Lightly dust two baking sheets with cornmeal to prevent sticking and add texture.
  3. 3
    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.
  4. 4
    Place 1 ounce of Fontina chunks, 1/2 ounce of Gorgonzola, and one slice of Brie in the center of each dough round.
  5. 5
    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.
  6. 6
    Transfer the sealed pockets onto the prepared baking sheets.
  7. 7
    Top each pocket with 2 slices of plum tomato.
  8. 8
    Bake for 10 to 12 minutes, or until the dough is golden brown and the cheese is melted.
  9. 9
    While baking, use a vegetable peeler to shave the Parmesan cheese into thin strips.
  10. 10
    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.

Keywords: pizza pockets, four cheese, italian appetizer, vegetarian main, fontina cheese, gorgonzola, brie, parmesan shavings, herbed dough, rosemary pizza, parsley, plum tomatoes, cornmeal crust, easy dinner, party food, comfort food, baked pockets, cheese lovers
Read it online: https://www.chefs-mate.com/recipe/four-cheese-pizza-pockets-country-living/