Tomato Bisque Pizza Pillows
Pizza is an old favorite among many, so I thought I’d give it a fun twist! These familiar pocket-style appetizers are made with tomato bisque instead of tomato sauce (I like a classy pizza ;) ) To make things a little easier in the dough making process, I also included a no-yeast dough recipe that is so easy to make and super delicious and flaky!
I’ve always loved the combination of basil with tomato bisque, so I included a combination of both dried and fresh basil in this recipe (some of it is IN the dough!) This is a great way to bump up your game for super bowl or any party appetizer! Makes a great after school snack too!
Ingredients for dough:
-2 1/4 cups all purpose flour
-1 tablespoon baking powder
-1/4 teaspoon salt
-1 cup milk
-1/4 cup butter (room temperature)
-1 tablespoon dried basil
-1/2 teaspoon dried rosemary
Other ingredients:
-Tomato bisque (I like Amy’s brand-low in sodium)
-Provolone cheese
-Fresh basil leaves
Tools:
-Standing mixer with dough hook (if you do not own one, you can mix by hand too.)
-Baking sheet
-Parchment paper
Preheat oven to 425 degrees
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Step #1
In a mixing bowl, combine all ingredients for the dough only. This includes the flour, baking powder, salt, milk, butter and herbs.
Step#2
Mix on low to medium speed until the dough forms a ball. Do not over mix or dough will become too tough!
Step#3
Using a rolling pin, roll out your dough on a floured surface until the dough is about 1/2 inch thick.
Step#4
Cut into strips, and then cut the strips in half.
Step#5
Using a basting or pastry brush, lightly brush on some olive oil. Then top one side of the strip with a spoonful of the tomato bisque, a slice of provolone (ripped up) and one or two basil leaves.
Step#6
Fold the other side of the dough to close, and seal edges by pinching. There may be some tomato bisque oozing out the sides. Brush a little more olive oil on top.
Using a knife, cut an “X” on top of each pizza pillow to allow steam to escape in oven.
Step#8
Bake at 425 degrees for 15 to 18 minutes until golden. Cheese may be oozing out of sides, but that’s ok! Let it cool about 10 minutes as inside will be HOT! Serve and use remainder of tomato bisque for dipping!
FUN FACT: What is the difference between a pizza dough with yeast and one without? Besides a slight difference in taste, the dough without yeast (like in this recipe) will be softer and flakier, much like a biscuit. While dough with yeast is more likely to have a sturdier and crunchier finish.
