When you bring a new recipe out for a field meal and everyone is begging for more the next day, you know you found a winner.
I don’t know how your farm does things, but this farm does not stop to eat.
Which means that a field meal needs to be able to be held and consumed using one hand. There’s no room for utensils around here…
The problem with that is that it REALLY limits your meal options.
So the other day I got to thinking, the guys love Runzas, why not create a different filling but still use that same, glorious dough?
And that’s how Supreme Pizza Pockets were born.
Be prepared though — you make these once, and I can assure you you’ll be asked to make them again.
Ingredients
Runza bread dough (made according to this recipe)
1.5 lb sausage links, cut into small pieces OR 1.5 lb of ground sausage
1 package turkey pepperoni, chopped into small pieces
2 large or 3 small bell peppers, diced small
1/2 yellow onion, diced small
1/2 C. chopped black olives (measure after they’re chopped)
1 carton of fresh mushrooms, chopped small (optional)
1/4 C. parmesan cheese
1/2 C. shredded Mozzarella cheese
1 14 oz. jar pizza sauce
salt & pepper to taste
Directions
Make the bread dough according to the recipe.
Preheat oven to 350 degrees F.
While the bread is rising, brown the sausage in a skillet over medium-high heat. Allow the sausage to cool while you prep the other ingredients.
Add all remaining ingredients to a large bowl and mix well. Add the sausage to the mixture once cooled and mix to evenly distribute.
When the dough has risen and doubled in size, split evenly into 12 pieces.
On a lightly floured surface, roll an individual dough ball out thin, place a heaping half cup of filling in the center, then wrap the dough around the filling and press the seams together. Try your best to get it fully sealed with no holes to avoid leaking while it bakes!
On a baking sheet lined with foil and sprayed with nonstick cooking spray, place the pockets, seam side down. Bake at 350 for 20-25 minutes or until the tops are slightly golden.
You’ll need 2 baking sheets — I make enough pockets to fill the first baking sheet, place that in the oven, then work on making the next batch while the first bakes.
Serve warm out of the oven with extra pizza sauce to dip them in (that is, if you’re not trying to eat this in the tractor!) I wrap them individually in foil to bring out to the field so they stay warm.
Or, wrap individually in foil and freeze. They freeze and reheat well in the oven.