Computer games are more fun than cooking - I guess...

Pizza Pockets... Nicholas saw these on TV and declared we HAD to make them. So when it came time to roll them out? He was too busy playing on his laptop, ugh. Kid... killing me. When I made the dough I was NOT thinking when I added the yeast to the water then read 8 cups of flour. Eight cups? How many pockets are we making? Holy cow! Rolling these out was actually really simple. I precooked Italian sausage, onions and mushrooms - all separately. Problem was I'd try to close up the pocket and forgot the cheese! UGH! The CHEESE! So I'd open it back up. Then I realized the crimp wasn't crimping at all. What came out of the oven was a top crust and bottom independent with fork marks... I did end up trying to wrap the top crust around the whole thing and tucking under - that seemed to have a bit more success. I think next time I'd make these calzone style - Make a larger square or rectangle - folder over and roll the edges... but details... I only did half the dough and ingredients because it was a HOT mess... the rest I rolled like stromboli and stuck in the freezer. Can't wait to try and bake that monstrosity!! It's be an adventure!

Pizza Pockets
Ingredients
Dough:
2 teaspoons instant or active dry yeast
8 cups all-purpose flour
2 teaspoons kosher salt
2/3 cup olive oil, plus more for coating the bowl

Directions
For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.