Photo by Joe Rudko/The AS Review

Photo by Joe Rudko/The AS Review

Shawna Leader/The AS Review

Sometimes academic life moves at a pace that is hard to believe. Whether it’s flying by on the tails of projects or creeping along in a boring class, we don’t always get what we want out of the time we have. This can apply to cooking as well. You can spend an hour on a dish that turns out to be a flop, or spend five minutes heating up something divine. And vice versa.

But pizza pockets will guarantee that your time is well spent. They are highly versatile; you can put whatever you want in them. Bell peppers, meat, potatoes, cheese, artichoke hearts, tomatoes, squash … the list goes on and on.

In terms of time and what you get out of it, they are perfect. Sure, you may put in a little more effort than you would heating up a box of Hot Pockets, but the final product will be so much tastier, healthier and worth your time.

Olive Oil Pizza Dough (adapted from AllRecipes)

1 tablespoon sugar; 1 cup warm water; 1 package yeast (.25 ounces); 1 ½ cups all purpose flour; 1 ½ cups whole wheat flour; ¼ cup olive oil

Dissolve the sugar in the water and stir in the yeast. Set the mixture aside in a warm place until the yeast foams (about five minutes). Meanwhile, combine the flours in a large mixing bowl.

Stir the yeast mixture into the flours and add the olive oil. Stir everything together until a dough forms. Place the dough in an oiled bowl and cover with a cloth. Let rise for one hour.

To make pizza pockets:  tear off chunks of the dough and flatten them into rough circles (how much dough you use will depend on how big you want the pizza pockets to be). Place the fillings of your choice in the center of the circle; fold it over and pinch the sides together with your fingers, then press the sides with the prongs of a fork. Repeat until all the dough is used.

Place the pizza pockets on an oiled baking sheet. Bake at 425 degrees for 10 minutes, or until they are golden brown.