I’m continuing my experiment through the “pocket” dough genre (if you can call it that). The brie and pesto was SUPER filling, and also very tasty. Loved it!
- One full recipe for pizza pocket dough (not Fathead).
- 3 Tbsp pesto
- 4 oz brie (1/2 of an 8 oz wheel)
- 1 Tbsp melted butter
- 1 clove garlic, minced
- sea salt
Preheat the oven to 400 degrees.
Place a baking mat or parchment paper on a baking sheet.
With wet hands, flatten dough into a large rectangle while it is still very warm, and cut into thirds. Spread 1 Tbsp pesto on each third. Add brie to half of each third. Fold each piece of dough to form a pocket. Pinch all sides together to seal.
Combine melted butter and garlic. Brush onto the pockets. Sprinkle sea salt over the pockets.
Bake for 18-20 minutes.
Allow to cool for several minutes on a cool surface so that the dough crisps up.