I woke up this morning with a stiff neck. I must have slept on it wrong, I’m barely able to turn my head. Since I feel like I’m moving around like a zombie, I of course, made zombie food…
Halloween zombie pizza pockets.
The recipe is basically the same as my Super Easy DIY Pockets, just in a different shape. It is a little bit more work shaping them into zombies but it’s fun thing to do for Halloween.
For the template, I made a freehand drawing of a body shape on a sheet of paper. Folded in half and cut out to make both sides the same (like how you make a Valentine heart). If you have a gingerbread man cookie cutter of the right size, you probably could use that instead. I didn’t, so I trimmed out the shapes by hand using the paper template.
Whenever I make hot pockets, they’re usually sadly misshapen and far from perfect looking. I like to say they’re “rustic”. For these pockets, the imperfections actually add to the zombie look.
Halloween Zombie Pizza Pockets
Makes 2 zombies
1/2 cup flour
1 tablespoon cornmeal
1 tablespoon olive oil
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup water
Large pinch of bread topping (I used King Arthur Flour Everything Bread & Bagel Topping)
Your favorite pizza sauce and cheese
Sriracha or other sauce for decorating
Preheat the oven to 375 degrees.
Combine all of the crust ingredients, except the water and bread topping, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).
Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough in half and roll it out into a thin circle. Create a paper template of a body shape or use a gingerbread man cookie cutter to cut out the top and bottom shapes.
Place the filling on the bottom side, leaving about an 1/4 inch edge, do not over stuff. Carefully place the top side on and press along the edges to seal. Repeat with the other dough half.
Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Sprinkle with the bread topping. Bake for about 20 minutes until the top and edges are lightly browned and warmed through. Using a skewer dipped in sriracha sauce, poke in the eyes and draw on a mouth and any other decorations as desired.