This recipe tops them all, flaky puff pastry with an ooey gooey cheese pull packed with a creamy burst of flavor and spice from the pepperoni and cheese, but the Dorothy Lynch marinara sauce is what makes this dish golden standard. Perfect for a quick and easy dinner that has little prep time and mess! What more could you ask for?
Today we will be featuring Dorothy Lynch Salad Dressing and would also like to give a shout out to An Affair From The Heart for this outstanding recipe!
In the late 1940s, Dorothy Lynch and her husband ran the restaurant at the local Legion Club in St. Paul, Nebraska. This is where she first served up the original recipe for Dorothy Lynch Home Style Dressing. As more Legion Club members tasted the sweet and spicy flavor, the legend of Dorothy Lynch began to grow, and the dressing became a statewide favorite. Locals even brought in their own bottles to fill up with "that delicious Dorothy Lynch salad dressing." Today, Dorothy Lynch Home Style Dressing & Condiment is the essential ingredient in every Midwestern family’s favorite recipes—not just salad. It is now owned by Tasty Topping out of Columbus Nebraska.
Let's Get To Cookin'
Prep Time: 15 minutes
Cook Time: 15 minutes
What You'll Need:
- 1 sheet Puff Pastry
- 1/4 cup Dorothy Lynch Salad Dressing & Condiment (+ more for dipping!)
- 1/4 cup marinara sauce
- 1/2 cup mini pepperoni slices
- 1/2 cup Mozzarella/Parmesan Shredded cheese
- 1 egg
- 1/2 teaspoon Italian seasoning
- 1 Tbsp. water
- herbed garlic salt (Optional)
How to Make:
- Roll defrosed puff pastry sheet out onto a flat surface. Roll into a rectagle that is 14 x 10".
- Cut in half horizontally, then into fourths vertically, so you have eight even sections of pastry.
- Mix together in a bowl the Dorothy Lynch and the marinara sauce. Place 1/2 Tablespoon of sauce on the bottom half of each section.
- Divide pepperoni pieces into eighths, and place on top of the pepperoni.
- Whisk the egg, Italian seasoning and water together to make an egg wash. Using a pastry brush, brush egg wash around the seams on the inside of all four sides of each section.
- Gently fold the top over to meet the bottom to form your pockets. Using the backside of the tines of a fork, press the edges together so they seal tightly. Poke holes with the tines of the fork into the top of the pocket.
- Place the pockets on a cookie sheet covered in parchment paper. Brush the top of each pocket with the egg wash. Discard egg wash. Place pockets in the refrigerator for 20-30 minutes (cooling them helps the puff pastry puff better)
- Preheat oven to 400 degrees Fahrenheit.
- Place pizza pockets in the oven and bake for 15 minutes.
- Serve warm with more Dorothy Lynch for dipping!