Blackberry Ricotta Pizza Pockets
- Level: Intermediate
- Yield: 6 servings
- Total Time: 30 minutes
- Active Time: 30 minutes
Nutritional Analysis Per Serving
- Serving Size: 1 of 6 servings
- Calories: 244
- Total Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 24 g
- Dietary Fiber: 1 g
- Sugar: 4 g
- Protein: 6 g
- Cholesterol: 11 mg
- Sodium: 249 mg
Ingredients
- Vegetable oil, for frying
- 8 ounces store-bought pizza dough
- All-purpose flour, for rolling
- 1/2 cup fresh ricotta
- 3 tablespoons confectioners' sugar, plus extra for dusting
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons torn fresh basil leaves
- 6 blackberries
Special Equipment
- Deep-fry thermometer
Instructions
- Fill a Dutch oven about halfway with vegetable oil and heat to 375 degrees F. Place a sheet pan lined with paper towels nearby.
- On a floured surface, roll out the pizza dough to a thickness of about 1/4 inch. Use a cutter to form as many 4-inch circles as possible. If necessary, gather and re-roll the scraps to make a total of 6 rounds.
- In a small bowl, mix together the ricotta, confectioners' sugar, and vanilla. Stir in the torn basil leaves.
- Place a small spoonful of the ricotta mixture in the center of each dough round. Top with a single blackberry. Lightly moisten the edges of each round with water. Fold the dough over to create a half-moon shape, then press the edges together firmly to seal.
- Fry the pockets in batches in the hot oil until they turn golden and puff up, about 3 minutes. Transfer to the prepared sheet pan. Dust with additional confectioners' sugar before serving.
