Spinach & Artichoke Pockets
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- 1 10-ounce package frozen spinach, thawed
- Olive oil
- 2 cloves garlic, grated
- 1 can artichoke hearts, strained and chopped
- Salt and pepper
- 1 1-pound ball store-bought pizza dough
- 1/2 cup ricotta cheese
- 1/2 aged provolone, grated
- A handful parmesan cheese
- Nutmeg, grated
- Zest of 1 lemon
- 1 egg, mixed with a teaspoon of milk
Serves: 4 pockets
Preheat the oven to 400°F.
Wring out the spinach in a dish towel to remove all of the excess liquid.
Heat olive oil in a sauté pan over medium heat. Add garlic and cook until fragrant, about a minute or two. Add the spinach and chopped artichokes. Season with salt and pepper, and cook for a bit so any liquid evaporates. Remove from heat and let cool.
Roll out the pizza dough on a floured surface to about 1/4-inch thick. Cut into 4 pieces that are approximately 8x4” in size.
In a mixing bowl, mix the ricotta, provolone, parmesan, nutmeg and lemon zest. Add the cooled spinach-and-artichoke mixture.
In the lower third of the hot pocket leaving about 2” of space on the bottom, place the artichoke and spinach mixture, leaving a 1” border around the edges. About an inch around the border of the dough, brush with egg wash to create a seal. Fold the vertical flaps in towards the center. Gently fold the bottom of the dough over the empty dough and over the topping. Continue to carefully roll like a burrito.
Lay the pockets seam-side down on a nonstick baking sheet lined with parchment.
Brush the tops with egg wash and sprinkle with some parmesan cheese and fresh cracked black pepper.
Bake for 15-20 minutes or until golden brown.
Let cool for 5 minutes and enjoy!
Makes 4 pockets