Paneer Pizza Pockets is a fusion dish made with Stromboli dough. Stuffing is made with tandoori paneer, roasted vegetables, and cheese. The whole baking takes about 30 to 40 minutes from start to plate.
When I was planning Pizza Party Platter, I have Margherita Pizza, Paneer Butter Masala Pizza, Cheese Burst Pizza, Stromboli, Garden Fresh Vegetable Pizza, Pizza Cheese Rolls, Pizza Hut Copycat Breadsticks. So I wanted to make something else with Paneer again. These quick pockets had paneer stuffed in them with all pizza ingredients. I served Chocolate Mousse for dessert.
These Paneer Pizza Pockets were so delicious that it got over by the time I realized that I failed to click the sliced picture. So will I have to make these again to click the stuffing picture.
Sharing these paneer Pizza pockets for the Day 2 of Bakeathon, and for Paneer Dishes that I am doing as part of BM.
Other Pizza dishes you can enjoy!
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For the Pizza Dough:
You can knead the dough in a food processor or in a bowl. I used my Kitchenaid and the work was done very quickly.
In a wide bowl or food processor, take the flour, undissolved yeast, sugar, and salt.
Add water and oil and mix together until well blended.
Gradually add flour, mixing in 1/2 cup at a time, until dough forms a ball. Add additional flour, if needed to handle but the dough should be slightly sticky.
Remove the dough from the bowl to a floured surface and knead until the dough is smooth and elastic, for about 5 minutes.
Leave the dough in the bowl for 10 mins.
Preheat oven to 200 C. Line a large baking sheet with parchment paper.
On a rolling sheet, dust well and take the dough, and roll into a large rectangle, about 10 by 14 inches on the parchment paper.
Paneer Pizza Pockets
Ingredients
Pizza Dough
- 2 & 1/4 cups All-Purpose Flour start from 2 cups
- 1 envelope Instant Yeast I used Fleischmann’s Pizza Yeast
- 1.5 teaspoon Sugar
- 3/4 teaspoon Salt
- 2/3 cup Water warm
- 3 tablespoon Olive Oil
Toppings used
- 1/2 cup Marinara Sauce
- 1/2 teaspoon Basil
- 1/4 teaspoon Oregano
- Red Chili flakes
- 3/4 cups Mozzarella Cheese
- 3/4 cups Parmesan Cheese
- 3/4 cups Processed Cheese
- 1 cup Roasted Vegetables I used three different capsicums and onions
For Tandoori Paneer
- 1 cup Paneer
- Salt to taste
- 1/4 cup Curds
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 2 teaspoon Butter
Instructions
For the Pizza Dough:
- You can knead the dough in a food processor or in a bowl. I used my Kitchenaid and the work was done very quickly.
- In a wide bowl or food processor, take the flour, undissolved yeast, sugar, and salt.
- Add water and oil and mix together until well blended.
- Gradually add flour, mixing in 1/2 cup at a time, until dough forms a ball. Add additional flour, if needed to handle but the dough should be slightly sticky.
- Remove the dough from the bowl to a floured surface and knead until the dough is smooth and elastic, for about 5 minutes.
- Leave the dough in the bowl for 10 mins.
- Preheat oven to 200 C. Line a large baking sheet with parchment paper.
- On a rolling sheet, dust well and take the dough, and roll into a large rectangle, about 10 by 14 inches on the parchment paper.
For Tandoori Paneer
- Cube the paneer into 1/2 inch pieces and marinade in the curds along with spices for 5 minutes.
- Heat a nonstick pan with butter, add the paneer and cook till the curds is evaporated.
- Line up the roasted paneer in a bamboo stick and quickly show it over high flame, while you drizzle oil over it.
- Remove and keep it aside.
For the Roasted Vegetables
- Roast the sliced vegetables and season with salt, red chili flakes, and keep them aside.
Assembling the Pizza pocket:
- Mix the paneer, roasted vegetables, and marinara sauce in a bowl.
- Divide the dough into small balls, roll well until it is smooth and nice.
- Pinch in the middle, stuff with the paneer filling, top it with grated cheeses and seal it again.
- Continue making with the rest of the dough until you complete the stuffing.
- Place on a greased baking tray and let it sit for 5 mins.
- Bake for 15 to 20 minutes or until golden
- Check at 15 minutes and cover with a foil at the end of baking if necessary to prevent excess cheese browning.
- Remove and let it cool for 5 minutes before slicing. Serve with extra marinara sauce if desired.
Notes
Baking time can vary depending on the stuffing you add.
With just this sauce, cheese, and roasted vegetables, that I have mentioned, the pockets can take about 15 to 20 minutes.
You can always check and bake again for 5 to 10 minutes more if required.
Sowmya says
These paneer pockets look so yummy Valli! Wish I could have some now...so delicious!
Rafeeda - The Big Sweet Tooth says
I am looking at that platter full of different varieties of goodness! These paneer pockets seem cheesy, gooey and so full of flavor...
Narmadha says
I wish to grab the entire plate. Looks absolutely scrumptious and no one can just stop with one.