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Appetizers

Wiener Pockets

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photo by:kraft
time
prep:
30 min
total:
45 min
servings
total:
12 servings
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What You Need

5
 OSCAR MAYER Wieners, cut into 1/4-inch pieces
2
Tbsp.  chopped onions
1
 fresh jalapeño pepper, seeded, chopped
1
tsp.  olive oil
3
Tbsp.  BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
2
tsp.  GREY POUPON Dijon Mustard
1
can  (11 oz.) refrigerated pizza crust
1
cup  KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese

Make It

HEAT oven to 400ºF.

COOK wieners, onions and peppers in oil in large skillet on medium-high heat 5 min. or until onions are tender and wieners are browned; remove from heat. Mix sour cream and mustard in medium bowl. Stir in wiener mixture.

UNROLL pizza dough on lightly floured surface; sprinkle lightly with additional flour. Roll out to 12x16-inch square; cut into 12 (4-inch) squares. Spoon wiener mixture onto centers of squares, adding about 1 Tbsp. to each. Sprinkle with cheese. Moisten edges of squares with water. Bring 4 corners of each square together and pinch together to secure. Place on greased baking sheet.

BAKE 15 min. or until golden brown.

Kraft Kitchens Tips

Shortcut
Cut the dough into 12 squares using a pizza cutter.
Substitute
Substitute homemade empanada dough for the refrigerated pizza dough.
How to Protect Your Hands When Working with the Jalapeno Pepper
Wear gloves to remove the seeds and chop the jalapeno pepper.
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