Pork Parmesan Pockets
Change up your pizza night with this tasty alternative.
Cut: Roast
Prep Time: 20 minutes
Cook Time: 8 hours 15 minutes
Number of Servings: 6
Ingredients
1 (3 lb/1.5 kg) pork shoulder
1 tsp (5 mL) oregano
1/2 tsp (2 mL) minced garlic
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced red pepper
3 cups (750 mL) pasta or pizza sauce, divided
1 cup (250 mL) grated Mozzarella cheese
1/2 cup (125 mL) grated Parmesan cheese
1 lb 5 oz (587 g) ready to use pizza dough
1 egg yolk, beaten
Parmesan cheese
chopped parsley to garnish
Directions
Preheat oven to 400° F (200° C).
In slow cooker add pork shoulder, oregano, garlic, onion, red pepper and 1 cup (250 mL) pizza sauce. Cook on low for 8 hours. Once pork is tender, drain the slow cooker and shred pork with two forks, removing any excess fat.
In medium bowl, mix together 2 cups (500 mL) shredded pork, the remaining pizza sauce, mozzarella cheese and Parmesan cheese.
Pull 3 oz (85 g) of pizza dough into a 7" circle. Fill with 1/2 cup (125 mL) of the meat mixture, press closed with a fork and place on a parchment lined baking sheet. Repeat until all of the dough and meat mixture is used. Brush each pocket with the egg yolk and sprinkle with Parmesan cheese.
Bake for 20-25 minutes or until dough is lightly browned. Serve with a sprinkling of chopped parsley for garnish.
Tip: Double the recipe and freeze for lunches and on the go meals!
Nutritional Analysis
YIELD:
6 servings
SERVING SIZE:
1 Pork Pocket
| Per Serving | |
|---|---|
| Calories | 467 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Cholesterol | 108 mg |
| Carbohydrates | 34 g |
| Fiber | 3 g |
| Sugars | 7 g |
| Protein | 27 g |
| Sodium | 883 mg |
| Potassium | 540 mg |