Okay you food gurus, can you help me out? I got these little contraptions for making tarts and pockets and I tried making pizza pockets again last night. I've made them before with a different tart-making thing and still no luck. The filling always runs out eventually, no matter how tight I seal the dough. On the few that the filling did stay in, they were all soggy on the bottom, even after being baked on my pizza stone.
It ocurred to me that maybe I should saute the veggies before I use them, in order to cook the water out of them. Would that make any difference? Also, I use regular pizza dough made in my bread machine. It rises a little with baking. Maybe I should use something else? With this last batch I left out the tomato sauce and just used cheese, bell peppers, and onions and they were still soggy and runny.
Thanks you all.
NOT a kitchen goddess
7yo: "Mom,I know which man is on a quarter and which on is on a nickel. They both have ponytails, but one man has a collar and the other man is naked. The naked man was our first president."