Pizza Pocket Sandwich

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👤 by admin

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Ideal for quick meals, lunchbox snacks, or evening bites. Easy to carry, serve, and customize with different fillings.

Usage

A soft, stuffed pocket made with CakeShake Pizza Mix, filled with melted cheese and flavorful fillings. This recipe combines the comfort of a sandwich with the taste of a pizza in a convenient, handheld form.

 Brief

Author

Admin

Category

Snacks

Difficulty

Easy

Yields

3 Servings

Prep Time 15 mins

COOK TIME 15 mins

TOTAL TIME 30 mins

Ingredients

  • 1 cup CakeShake Pizza Mix
  • Water (as required for dough)
  • ½ cup chopped vegetables (capsicum, onion, corn)
  • Cheese (grated or slices)
  • 2 tbsp pizza sauce
  • 1 tsp oil or butter

Instructions

  1. Prepare a soft dough using CakeShake Pizza Mix and water. Let it rest for 10 minutes.
  2. Divide the dough into portions and roll each into small circles.
  3. Add vegetables, cheese, and pizza sauce in the center of each circle.
  4. Fold and seal the edges to form a pocket shape. Brush lightly with oil or butter.
  5. Bake at 200°C for 12–15 minutes until golden brown and serve warm.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.