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Porky Pockets #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. I always cook for friends, and have this couple I love to cook for because the wife does not cook and what husband would not like 2 women waiting on him hand and foot! Lisa is my "sous chef" when I cook and we have so much fun. I asked them to be my guinea pigs for this recipe before I turned it in for the contest. I love anything you can eat with your fingers, and especially something that can sit around for awhile and taste just as good an hour or two after cooking it!”
4-6 pockets

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Saute the chopped shallot and ground pork until no longer pink. Add the.
  3. packet of seasoning mix, the cream cheese and stir until incorporated. Add the fire roasted tomatoes and spinach and cook until wilted.Salt and pepper to taste. Let the mixture cool a few minutes. Take the pizza dough and flatten out onto a cutting board. Cut the dough into 6 equal pieces. Take a scoopful of filling and place at the bottom of each piece of dough, add a slice of mozzarella and fold over. Crimp the edges with a fork. Put the egg in a bowl and whisk. Brush some of the egg wash onto the top of the pockets and sprinkle with grated parmesan. Bake at 400 degrees for 10-12 minutes until golden. Dip in some of the ranch dressing and ENJOY!
  4. You can make 4 large pizza pockets or 6 smaller depending on how big you like them.

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