Stuffed with a creamy ricotta mix and fresh blackberries, these sweet pizza pockets are our new favorite method to utilize pizza dough!
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Nation star Trisha Yearwood displays her Southern hospitality as she puts together meals with family and friends. Whether it's for a family reunion or a celebration for her band-mate, her easy recipes always have a story to inform.

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Blackberry Ricotta Pizza Pockets
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 6 portions

Ingredients

Grease, for frying
8 ounces store-bought pizza dough
All-purpose flour, for rolling
1/2 cup fresh ricotta
3 tablespoons confectioners' sugar, plus more for scattering
1/4 teaspoon pure vanilla extract
2 tablespoons torn fresh basil leaves
6 blackberries

Directions

Unique devices: a deep-fry thermometer

Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside.

Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as numerous 4-inch rounds as you can. Reroll the dough, if required, to get 6 rounds amount to.

Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil.

Dollop a scant tablespoon of completing the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal.

Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Eliminate to the lined sheet pan. Sprinkle on confectioners' sugar.

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Trisha Yearwood's Blackberry Ricotta Pizza Pockets|Trisha's Southern Kitchen area|Food Network