By Kelly Bogard

I’m frequently asked about ways to get kids more involved in the kitchen. With busy schedules and fast food places on every corner, it’s sometimes hard to remember that home-cooked meals can nourish you in more than one way.

“Butters” has been in the kitchen with me since she was old enough to stand. Mixing, patting, whatever she was capable of doing. I’ve always loved making her part of the meal prep. Now that she’s a bit older, we’re working on cutting and baking. And she’s catching on fast. Thanks, especially, to recipes like this.

For Pizza Pockets, you will need…pizza pockets
1/2 lb. ground meat, cooked and cooled
1 c. pepperonis (we use the mini ones)
4-6 mozzarella cheese sticks
2 pkg. crescent rolls
1/4 c. grated Parmesan cheese
pizza sauce for dipping

These pockets are great because you can add any ingredients you want for a more grown-up taste as well. Maybe some mushrooms or bell peppers and, for me, onions. But for the finicky little eaters out there, this meat and cheese-filled supper should do the trick.

Start by preheating your oven to 350 degrees and have your little helper cut the cheese sticks into circles. Mix together the meats and cheese in a large bowl.
pizza pockets

Roll out half a package of the crescent rolls and then divide into rectangles, pressing together the middle of two triangles to to make your final piece.
pizza pockets

Put about two spoonfuls of the meat mixture on one side of the rectangle.
pizza pockets

Fold over at an angle to create a large triangle. Then, using a fork, crimp all sides closed. Repeat until you have eight pockets.
pizza pockets

Place the filled pockets on two large baking sheets and pat Parmesan cheese on top. Bake for 12 minutes or until golden. Serve warm with pizza sauce for dipping.
pizza pockets

These pizza pockets are great for a quick dinner or for a kid’s lunch. They reheat nicely. And are even good cold! So if you’re looking to get your kiddo in the kitchen, be sure to have them help you with this dish.

Let me know what some of your kid-friendly recipes are so I can share them, too. From all of us at Texas Table Top, enjoy!

[box]

Recipe: Pizza Pocket

Summary: perfect pint size pizza for your kid chef

Ingredients

pizza pockets

  • 1/2 lb. ground meat, cooked and cooled
  • 1 c. pepperonis (we use the mini ones)
  • 4-6 mozzarella cheese sticks
  • 2 pkg. crescent rolls
  • 1/4 c. grated parmesan cheese
  • pizza sauce for dipping

Instructions

  • Preheat the oven to 350 degrees F.
  • Cut the cheese sticks into small circles.
  • Mix together the ground meat, pepperonis and cheese.
  • Roll out half a package of the crescent rolls.
  • Divide into rectangles.
  • Press together the middle of two triangles to seal the seam between them.
  • Add two spoonfuls of the meat mixture to one side of the dough.
  • Fold the dough over on itself to make a triangle.
  • Seal all sides of the pocket with a fork.
  • Place on a lined baking sheet.
  • Repeat until you have eight pockets on two baking sheets.
  • Sprinkle and pat down parmesan cheese on each pocket.
  • Bake in the oven for 12 minutes, or until golden.
  • Serve warm with pizza sauce for dipping.

Cooking time (duration): 0 hour(s), 30 minutes

Number of servings (yield): 8

[printfriendly]

[/box]

Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

Facebook Twitter