Chebe bread mix is very versatile. My boyfriend loves pizza pockets so making a gluten free version seemed natural.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
3/4 Cup Light Mozzarella Cheese Shredded
1 Cup Parmasan Cheese
1/2 Tablespoon Garlic Powder
1 Cup Pizza Sauce
Start by making the dough mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the parmesan cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 10 equal pieces. Line a baking sheet with parchment paper and by hand try to make a flat rectangle / oval shape out of the dough. On top of one half the rectangle place ½ a tablespoon of sauce and a pinch of mozzarella cheese. Fold over the side with no topping and seal the edges. *Hint: Do not over stuff or have sauce on edges, otherwise pockets won’t seal well.
Place each pocket on the baking sheet. Bake at 375 degrees for about 15-20 minutes until they start to brown. Remove and let cool before removing from tray.
You can also freeze the pocket for a quick and easy after school lunch. Just reduce cooking time to 10 minutes. Freeze in an zip-lock bag. When you’re ready to re-heat place each one on a foiled sheet and bake at 400 degrease for 10 minutes.