Stuffed tomatoes and mozzarella pockets, a delicious and versatile recipe perfect for an appetizer, informal dinner, or buffet.
These are small parcels of soft and fragrant dough, filled with a stringy and tasty filling made of tomato pulp and mozzarella. Their simplicity and Mediterranean flavor make them ideal for any occasion, also as an alternative to classic panzerotti or calzones.
With this dough, the pockets turn out light yet tasty, with a golden and fragrant crust. The filling, on the other hand, is a timeless classic: the sweetness of the tomato perfectly matches the creaminess of the mozzarella, creating an irresistible mix of flavors.
This recipe is easy to prepare and can be customized with other filling variations, such as cooked ham, grilled vegetables, or more flavorful cheeses. Additionally, the pockets can also be fried to achieve an even more indulgent result.
In conclusion, these homemade savory pockets are a great idea for those looking for a delicious snack or a recipe to share with the family.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form you find at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 235.18 (Kcal)
- Carbohydrates 35.19 (g) of which sugars 0.86 (g)
- Proteins 8.29 (g)
- Fat 6.84 (g) of which saturated 0.64 (g)of which unsaturated 0.03 (g)
- Fibers 1.29 (g)
- Sodium 412.35 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Stuffed Pocket Ingredients
- 3 1/4 cups Manitoba flour
- 7 oz oz water
- 2 3/4 tbsp extra virgin olive oil
- 1 1/4 tsp salt
- 1 tsp barley malt
- 2 g dry yeast
- 2 oz oz tomato pulp
- 1 3/4 oz mozzarella for pizza
Tools
- Kitchen Scale
- Stand Mixer
- Pastry Board
- Dough Scraper
- Baking Sheet
- Parchment Paper
Stuffed Pockets Recipe
Start the preparation of the stuffed pockets by weighing the required amount of water in the stand mixer bowl.
Sprinkle the dry yeast and let it dissolve completely.
Add the barley malt and extra virgin olive oil to the bowl.
Continue with the Manitoba flour and salt.
Knead with a spiral hook at medium speed until the dough is fully developed.
Transfer the dough onto a lightly floured pastry board and knead it by hand for another 5 minutes. Shape it into a round and let it rise until it doubles in size.
Retrieve the risen dough and place it on a pastry board.
Spread it out with your hands to form a rectangle.
Divide the dough into 8 parts using a dough scraper or a sharp knife.
Shape each piece of dough into a ball.
Arrange all the dough balls on a tray or baking sheet dusted with flour or covered with parchment paper and let them rise, covered with a dish towel, for another hour.
Roll out each dough ball with a rolling pin to a thickness of 1/8-1/6 inch.
Fill it with the seasoned tomato pulp and mozzarella for pizza.
If you like, you can add other ingredients of your choice such as sausages or cooked ham.
Close the pockets into a half-moon shape, sealing the edges well with your fingers or a fork.
Bake the stuffed tomato and mozzarella pockets in a preheated fan-forced oven for 12-15 minutes.
Let them cool slightly before serving.
Stuffed Tomatoes and Mozzarella Pockets
Check this section to clarify your doubts. If you can’t find the answer to your question, comment or write using the form below.
Find many more delicious ideas (including sweets) in the Lievitati section.
FAQ (Questions and Answers)
Can I use classic mozzarella for this recipe?
Yes, but let it dry by cutting the mozzarella into cubes and letting it drain on a colander for at least 30 minutes before using.
Is it possible to cook the pockets in an air fryer?
Yes! For a lighter version, you can cook them in an air fryer at 356°F for about 12-15 minutes, until they are golden brown and crispy.
Can you freeze the pockets?
Absolutely! After cooking, let them cool completely and store them in the freezer in a food bag. When you want to enjoy them, heat them in the oven at 356°F for about 10 minutes or in an air fryer.
What other fillings can I use?
You can customize the pockets with many different fillings! Some ideas: ham and cheese, ricotta and spinach, mushrooms and scamorza, sausage and broccoli rabe or even a sweet version with Nutella and hazelnut crumbs.
Also try the Pepper Pockets with Anchovies and Onions
For questions, curiosities, or if you’d like to collaborate with me, use the contact form below:
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