Breadsticks, Hotpockets and Pizza Dough OH MY!!!

We were lucky to gather at Inger's house for a huge how to night with lots of yummy doughy recipes!   

Breadsticks & Pizza Dough (from ourbestbites.com)

1 1/2 c. warm (105-115 degrees) water

1 Tbsp. sugar

1 Tbsp. yeast

1/2 tsp. salt

3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. 

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

 Homemade Hot Pockets (from ourbestbites.com)

1 recipe Breadstick and Pizza Dough

Desired fillings (I used about 6-8 oz. of ham and 4-6 oz. sharp cheddar)

Prepare dough through the first rise. After dough has risen the first time, turn it out onto a lightly floured surface and roll into a rectangle, probably about 16×8 inches big (16 inches long, 8 inches tall).

Using a pizza cutter, cut dough into 8 equal portions.

Leaving a little bit of a “margin” on the right and left sides, add toppings with the cheese going on last.

Stretch the dough out a little to give yourself a bit more dough to work with. Fold the left side over the middle and then the right side over that. Starting at the bottom of the “mummy,” tightly roll the filled dough, stretching it very gently as you go to make sure you’re getting a tight seal.

Place on a sprayed cookie sheet and repeat with remaining dough. When finished, cover the pan with a clean cloth and preheat your oven to 425 degrees F.

When oven has heated, bake pockets for about 15 minutes or until golden brown on top. For shine, you could brush the tops with a bit of egg white mixed with water during the last 5 minutes of baking, or you could rub a little butter on top of the rolls while they’re still hot.

FREEZER INSTRUCTIONS:

Bake according to directions and allow to cool. Place in a Ziploc freezer bag, squeezing out all the air. When ready to serve, just pop in the microwave for 2-3 minutes (depending on how fast your microwave cooks).