When my kids were teenagers they liked pizza pockets. Here is a photo tutorial of my alternative, Pepperoni Pizza Roses Savory Scones.
INGREDIENTS:
DOUGH
8 tablespoons butter
1 3/4 cups unbleached flour
1/2 cup whole wheat pastry flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
FILLING
1/4 cup pizza sauce, *see Note below
5 ounces pepperoni slices
2 cups shredded mozzarella cheese, about 8 ounces
TOPPING
2 tablespoons shredded Parmigiano-Reggiano cheese
DIRECTIONS:
Preheat oven to 400 degree F. Spray muffin tin with Pam. Grate butter and put in freezer. Meanwhile, in a large bowl mix together flours, sugar, baking powder, baking soda, salt. Mix in frozen butter. Add buttermilk to dry ingredients and mix until just together (do not over mix, the dough is very loose).
Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate and put into the freezer uncovered for 5 minutes.
Roll dough into 12″ x 18″ rectangle. Cut dough in half the length of the dough, and then in half again the width of the dough, so the dough is cut into 4 quarters. Cut each quarter into 3″ x 6″ strips. Along the top half of the long edge, spread 1 tsp. pizza sauce, place about 5-6 pepperoni slices overlapping the slices, and 2 Tbsp. of shredded mozzarella. Fold the dough in half to cover the pepperoni and mozzarella, letting some pepperoni extend beyond the dough. Roll up dough, place in prepared muffin tin. Repeat for each rose. Sprinkle each rose with Parmigiano-Reggiano cheese and any remaining shredded mozzarella.
Bake at 400 degrees F. for 20-25 minutes (until golden brown and delicious). Serve warm.
These scones can be frozen, then reheated in the microwave. They make a great afternoon, or anytime, snack.
*NOTE: PIZZA SAUCE: In 1 tsp. olive oil, saute 1 coarsely chopped shallot 3 minutes until tender, add 1 coarsely chopped garlic clove; saute 1 minute. Add one 14 oz. canned diced tomatoes, 1 tsp. Italian seasoning, and 1 Tbsp. tomato paste; simmer 5 minutes. Remove from heat and cool for 5 minutes. Process in food processor until smooth. In a small pot, simmer on medium-low heat for 10 minutes until thicken. Season with salt and pepper, to taste. Cool completely. (this will make more pizza sauce than you will need for this recipe)
