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Easy Artichoke Pizza Pockets

Skip the freezer pockets -- these Easy Artichoke Pizza Pockets are simple to make and much more delicious!

Skip the freezer pockets -- these Easy Artichoke Pizza Pockets are simple to make and much more delicious! 

~by Regan Jones, RD

Sometimes, the dishes that come out of my kitchen seem so simple they don't even warrant a recipe-share on the blog. But then inevitably I post them & they turn out to be your favorites. So here's another one. 

I've never been a fan of freezer pockets. Even back when my tastes were less discerning, there was just something a bit fake about the fillings... and that whole silver lined sleeve microwave thingy is just weird to me. 

But the idea of yummy breadness wrapping around a tasty filling definitely has its own appeal. Here's my superfast version for a quick weeknight meal.

Skip the freezer pockets -- these Easy Artichoke Pizza Pockets are simple to make and much more delicious!

Skip the freezer pockets -- these Easy Artichoke Pizza Pockets are simple to make and much more delicious!
Skip the freezer pockets -- these Easy Artichoke Pizza Pockets are simple to make and much more delicious!

Easy Artichoke Pizza Pockets

Yield

Serves 4

Ingredients

  • 3/4 pound homemade or store-bought pizza dough
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 cup canned artichoke hearts, drained and sliced
  • 1 cup julienne-sliced sundried tomatoes
  • 2 slices cooked bacon, crumbled
  • 1 cup basil leaves, roughly chopped

Directions

  1. Preheat oven to 425°.
  2. Unroll dough onto a baking sheet coated lined with parchment; pat into a 15 x 10–inch rectangle.
  3. Sprinkle cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Layer remaining ingredients evenly over cheese.
  4. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal.
  5. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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