Stuffed cheese pockets are fantastic any time of day! You
can make these versatile treats with any kind of stuffing and dough combo. Our
Monterey Jack is exceptionally melty, and is a great choice for these pockets.
You ever heard the phrase, cheese flavored butter for rich soft cheeses? That’s
what melted and crispy Monterey Jack tastes like to me – so rich, creamy and
the cheese pull is off the charts!
We like pizza dough for our pockets since it takes high heat
very well for a crunchy, golden crust. We went with a calzone theme for ours,
but other choices could be ham and broccoli, taco meat and tomatoes, pesto,
mushrooms and caramelized onion, or just about anything you need to use up from
your fridge! For the dough, we used a pre-made pizza dough since it freezes well and rises up beautifully overnight in the fridge, but you
can mix up a fresh batch of your favorite bread dough, or use refrigerated
canned dough.
Cut your pizza dough into 6 equal portions and shape into
balls of dough.
Press or roll each ball into a roughly 6” circle. If you
have larger pieces of dough, roll into a larger circle so that the dough is
about ¼ to ½ inch thick.
Top with a teaspoon of marinara sauce, shredded Face Rock
Monterey Jack, salami, bacon and olives.
Fold dough in half and crimp the edges of the pocket.
Cut a small slit in the top and brush with butter.
