I've also discovered that this wonderful pizza pocket crust recipe can be used as a substitute for a lot of other types of crusts. This was a wonderful discovery, and opened up a lot of new recipe possibilities for us. It even made some of our old recipes possible again.
Some uses for this crust:
1. Thin pizza crust. If you bake the crust for a few minutes at 425 before adding the toppings, you'll get a crispier crust. If you add toppings first and then bake, your crust will be softer.
2. Crescent rolls. I have several recipes that call for crescent rolls to be the outer crust. Instead of buying a can of these rolls, I mix up a recipe of the pizza pocket crust and roll it out thin.
3. Pot pies. I love making pot pie recipes, or any recipe that requires a crust on top. This pizza pocket recipe makes a nice, thick crust. Roll it out pretty thin, because it will puff up when baking.
4. Pigs in a blanket. I really miss this breakfast, but I can re-create it (sort of!) by rolling out this crust, cutting it into small pieces, and then rolling up small slices of Applegate hot dogs in it.
Hold onto this crust recipe and use it the next time you come across a recipe that call for crescent rolls, or another unhealthy crust!
Pizza Pocket Crust
Ingredients:1 cup warm water
2 tsp. quick rise yeast
1 tsp. salt
2 Tbsp. olive oil
3 cups 100% whole wheat flour
Directions:
Add the yeast to the water, stir briefly, and let set for a few minutes. Mix in the salt and olive oil, then add the flour. You can mix this by hand pretty easily, but you can also pour the ingredients into your food processor when it's time to add the flour. Use the "s" blade to mix up for a few seconds, then place in a large greased bowl. Cover with a towel or plastic wrap and let sit for at least 30 minutes. If making pizza crust, let rise until double. For some other crusts, you may want to just let it rise a little, then go ahead and make your crust. When I make the pizza pockets, I only let it rise a little.
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