Paneer Pizza Pockets
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.
Servings 10 numbers
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 Chilli 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 Chilli 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 Pockets
- 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
You will have to adjust the amount of sauce and topping you are adding.
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.
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.
Tried this recipe?Mention @cooking4all or tag #cooking4all!