Turkey Meatball Parmesan in a Pocket
Ingredients
- 1 1-pound ball store-bought pizza dough
- 4 to 8 meatballs, depending on size, leftover or made from scratch
- A handful parmesan cheese plus additional for sprinkling
- 1/2 cup mozzarella cheese
- 1/4 cup marinara sauce
- 1 egg, mixed with 1 teaspoon milk
- A pinch of oregano
- Dried oregano, for sprinkling
For the Turkey Meatballs
- 4 slices stale peasant bread, crusts trimmed and coarsely chopped in a food processor
- Milk, to moisten bread
- 2 pounds ground turkey
- 1/4 cup finely chopped parsley
- A fat handful each Pecorino Romano and Parmigiano-Reggiano cheese
- Salt and pepper
- 1/4 cup pine nuts, toasted and chopped
- 1 teaspoon crushed red chili flakes
- 1 teaspoon fennel seed
- 2 teaspoons ground sage
- 2 garlic cloves, grated or pasted
- 3 to 4 tablespoons grated onion
- 2 tablespoon EVOO – Extra Virgin Olive Oil
- 1 large egg
Preparation
Preheat the oven to 400°F.
Roll pizza dough out on a floured surface until about 1/4-inch thick. Cut into 4 pieces approximately 8x4” in size.
Brush egg wash around the border of each dough to create a seal. Fold the vertical flaps in towards the center and at the bottom of the dough gently fold over the empty dough over the topping and continue to carefully roll like a burrito.
Lay the pockets seam-side down on a nonstick baking sheet lined with parchment. Brush tops with egg wash and sprinkle with parmesan cheese and oregano.
Bake for 15-20 minutes.
Let cool for 5 minutes and enjoy!
Makes 4 pockets
For the Turkey Meatballs:
Preheat oven to 400˚F.
In a small bowl, soak bread in milk. Squeeze out excess milk and add to meat in a large bowl. Add remaining ingredients and mix with your hand to combine. Roll 2 1/2-inch balls and arrange on a parchment-lined baking sheet. Bake to partially cook and lightly brown, 15 minutes.
About 16-20 meatballs