Pizza pockets from the waffle iron

Name: Pizza pockets from the waffle iron
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Ketchup; 7-10 Tbsp dried thyme, pepper; 80 g Mushrooms; 2 Disc/s cooked ham; 1 pck (400 g each) fresh tin pizza dough (refrigerated shelf); 60 g grated gouda; 7-10 Tbsp Oil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Tomato paste
2 TABLESPOONS Ketchup
7-10 Tbsp dried thyme, pepper
80 g Mushrooms
2 Disc/s cooked ham
1 pck (400 g each) fresh tin pizza dough (refrigerated shelf)
60 g grated gouda
7-10 Tbsp Oil

Directions

1
Mix tomato paste, ketchup and 1 teaspoon thyme, season with pepper. Clean the mushrooms, wash if necessary and cut into slices. Cut ham in half.
2
Unroll the dough and cut crosswise into 4 strips of approx. 9 cm wide. Spread the lower halves with tomato paste, leaving a rim. Cover with ham, mushrooms and cheese. Brush the edges of the dough with water, fold the upper half of the dough over the filling and press the edges well. Bake in the oiled Belgian waffle iron in portions for about 5 minutes. Serve with a green salad.