Yahhh... Hot pockets!

Okay, Okay I know, they are more like calzones. It's just every time someone says calzone, I think pizza. And since I am allergic to the acid in tomatoes....pizza sucks. This creation came about after I tried to buy groceries for two weeks with fifty dollars. Normally I buy all fresh food that has the capabilities to be great meals with a little cooking. The problem? My husband is a full time cook at his work and if there are no leftovers...well needless to say it's a lot easier to have quick heatable food rather than cooking at one a.m.

I used a no-rise pizza crust my sister recommended and it worked pretty well. The recipe makes 4 fun size or 2 meal size. The filling can be whatever you like, though I recommend either cheese or sauce be in them or else the pastry is a little tough, like pizza crusts. I made 2 fun size as barbecue chicken and 1 meal size as pepper jack ranch chicken. You can also use pre-made pizza crust, like the Pillsbury kind.

These actually remind me more of meat pasties. Originally from Cornwall, United Kingdom, they were filled with meat, potatoes and onions. Tradition claims that the pasty was originally made as lunch for Cornish tin miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the knockers, capricious spirits in the mines who might otherwise lead miners into danger.
So eat the filling and throw the crust into the compost.... or else !

Homemade Hot Pockets

No-Rise Pizza Crust

1 (1/4 oz.) package dry yeast
1 cup warm water
2 1/2 cups flour
2 tbsp olive oil
1 tsp sugar
1 tsp salt

Dissolve yeast into warm water in a large bowl. Add remaining ingredients. Beat vigorously for 20 strokes and let sit 10 min. Take (1/4 for fun size, 1/2 for meal) dough and place on floured surface. Shape into a round and place filling in center and fold top half over to about a 1/2 inch from lower edge. Fold lower edge and tuck in to make seam.
Bake at 425 degrees for 15 - 20 minutes or browned. Serve now or later

My Filling today
3 chicken breast tenderloins, browned and sliced
1 tbsp diced onion
1/3 cup barbecue sauce

Place all in small bowl and toss until coated. Scoop into crust