Keto Pizza Pockets
OMG, remember Hot Pockets!? Are they still around? Well, I digress. I can’t imagine the crap that is in those; preservatives, gluten, sugar, hydrogenated oils, etc. and I am sure if I had one today, I would be pretty grossed out, but what is awesome is that we can recreate that nostalgic meal and make it from real whole foods, without all those preservatives and chemicals and, of course, do it grain free, gluten-free and low carb! I bet ya anything if you made these for your kids, they would gobble them down without anyone knowing anything different that these pizza pockets are actually good for you! Add whatever ingredients you want, veggies, different meats, and cheeses, etc. The filling is just suggested, you can make it your own.
Ingredients List
2½ cups fine almond flour
1/3 cup coconut flour
1½ Tbsp xanthan gum
2½ tsp baking powder
~sea salt and freshly ground pepper to taste
4 large eggs, room temperature, divided
2 Tbsp cold water
2 Tbsp apple cider vinegar
3 Tbsp sugar-free marinara sauce (our fave brand is Rayo’s)
8 oz (2 cups) shredded Italian cheese blend (or mozzarella and parmesan)
4 oz sliced pepperoni (for pizza, smaller quarter-sized slices)
2 tsp Italian dried herb blend
Instructions
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
In the bowl of a food processor fitted with the steel blade attachment, pulse together the almond flour, coconut flour, xanthan gum, baking powder, and 1 teaspoon salt.
In a small bowl, beat 3 of the eggs with the cold water.
With the food processor running, add the apple cider vinegar. Stop the processor, add the beaten eggs, and pulse until the mixture becomes a sticky dough ball, about 8 to 10 pulses.
Wrap the dough in plastic wrap and knead it through the plastic for 3 minutes. Refrigerate, wrapped, for 10 minutes.
Divide the dough into 8 equal (1/4 cup / 2 oz) portions. Roll each into a ball. Cover the balls with plastic wrap or under a damp towel.
Working one at a time, flatten the sticky ball onto a piece of parchment or waxed paper, cover with another piece of parchment, and flatten to a (4½ by 5½ -inch) oval. Spoon 1 teaspoon marinara sauce on one half of each oval, leaving a ½-inch border. Scatter 1/4 cup (1 ounce) of the cheese blend over the sauce. Top with 1/2 ounce (about 7 slices) of pepperoni, then fold the topping-free half of dough onto the topped half to create a half-moon-shaped pie. Dampen your index finger, use it to gently press the edges together, then crimp/seal the edges with the tines of a fork. Carefully place the hand pie on the prepared baking sheet. Repeat with remaining dough and fillings.
In a small bowl, beat the remaining egg with 1 tablespoon water, then brush the top of each pie with the egg wash. Sprinkle on the dried herbs and a bit of pepper.
Bake, rotating the pan once during baking, until the crust is golden brown, 22 to 25 minutes. Let cool on the pan for 5 minutes. Serve.