Recently nectarines and mangos were super cheap at Sprouts. When that happens I load up, not quite sure what will come of it. The nectarines were a little hard so I put them in a paper sack on my counter to ripen. Thankfully, I remembered they were there a few days later and knew I needed to do something. I also had a tube of Pillsbury pizza dough in the fridge so I decided to see what happened when I used the pizza dough as a turnover type dough.
Fruit pies have a crumbly pie crust and turnovers have a flaky crust. But the pizza dough has more of a chewy texture so I dubbed this a "pocket".
I've decided to label this under dessert AND breakfast because I had them for both occasions. Bless the person who decided that things like turnovers and danish are a breakfast item.
- 1 lb. ripe nectarines, sliced
- 2 mangoes, sliced
- 2 Tbs. sugar
- 1/4 cup peach schnapps
- 2 Tbs. instant tapioca (the dry stuff you find in a box in the baking aisle. NOT snack pack tapioca pudding)
- juice from 1 lemon
- 1 can Pillsbury pizza dough
- 1 egg beaten + 2 Tbs water
- raw sugar
- Combine first 6 ingredients.
- Roll out pizza dough to 1/4 inch thickness.
- With a very sharp knife cut into squares approximately 5×5.
- Place a dollop of fruit in the middle of the dough.
- Fold over and crimp edges with a fork.
- Brush all over with egg wash and sprinkle with raw sugar.
- Line baking sheet with parchment paper and place fruit pockets on parchment.
- Bake at 350 for 8 minutes.
- After 8 minutes rotate pan then bake for another 5 to 8 minutes or until golden brown.
For more from Stephanie, visit her blog at www.hugskissesandsnot.com.