The savory pockets are super quick and clever rustic stuffed turnovers that can be prepared in less than 10 minutes with a simple fork, without yeast, butter, or eggs. I didn’t know what to make for dinner, I had no bread, no yeast, and very few things in the house, and in just a few minutes, I made calzones that literally disappeared! The savory pockets are delicious and yeast-free, you make them and bake them immediately. Of course, you can customize them with your favorite filling, cold cuts, cheese, vegetables, and so on, they’ll save your dinner and more. They’re also perfect as an appetizer, for a party, or a buffet!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 savory pockets
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup milk
- 5.3 oz scamorza cheese
- 3.5 oz salami
- 1.8 tbsp extra virgin olive oil
- 1 tsp salt
- as needed milk (for brushing)
Steps
The stuffed savory pockets are super easy and quick to prepare. First, put the flour, room-temperature milk, extra virgin olive oil, and salt in a bowl and form a soft, compact dough.
Work the dough on a work surface and divide it into 12 equal pieces (about 1.6 oz each).
Roll each piece into a rectangle about 1/8 inch thick, fill it with a little chopped salami, scamorza cheese, and another bit of salami, then close with another piece of dough, seal the edges well and press them with the tines of a fork (flour it to prevent the dough from sticking).
Place the filled savory pockets on a baking sheet lined with parchment paper, brush the surface with a little milk, and bake them in a preheated oven at 392°F for about 20 minutes until they are golden brown.
Notes:
The savory pockets can be kept at room temperature for a few hours or in the fridge for a couple of days. You can fill them with your preferred filling, even vegetables. The dough should be rolled out quite thinly, especially since they are yeast-free. If you prefer them even softer and fluffier, add half a packet of instant yeast for savory preparations. Instead of milk, you can also use plant-based milk or water, but they will be slightly less soft.
More savory panzerotti recipes HERE
