3Roma tomatoescore and seeds removed, then chopped
6slicesbacon, cooked and crumbled
4ozdeli hamsliced and cubed
½cupshredded mozzarella cheese
1scallion, sliced thinly for garnish
For the Polynesian Sauce:
To a small saucepan add the brown sugar, extra-virgin olive oil, orange juice, garlic, ginger and 1 TBS of the pineapple juice.
Bring to a slow boil over medium heat, reduce to low heat.
Add the remaining 2 TBS of pineapple juice to a small bowl and stir the cornstarch in until dissolved.
Slowly pour the cornstarch slurry into the simmering sauce and stir constantly until it thickens and the cloudiness disappears. Remove from heat, stir in the sweet chile sauce, and allow to cool.
For the Pizza Pockets:
Cook the bacon and crumble.
Chop the vegetables and ham into a small dice. See picture for reference.
Grate the cheese.
Remove the egg roll wrappers one at a time to prevent them from drying out. Cut the egg roll wrapper in half, diagonally.
Using a pastry brush, apply a thin layer of sauce to the wrapper, all the way to the edges.
Take a little bit of the bacon, ham, veggies, and cheese and place on the egg roll wrapper, off to one side, staying away from the edges.
Spoon a teaspoon of sauce over the filling ingredients.
Fold the wrapper over the ingredients, and press the edges firmly together. Use a fork to crimp the edge to help it stay together. Continue until all the pockets are assembled and keep them covered in plastic until time to cook.
Instructions for deep frying:
In a heavy bottomed pot or a deep fryer add 3" of vegetable, canola, or peanut oil.When ready to start frying, heat the oil to 300 degrees.
If you do not have a candy thermometer use my tip from above to determine if oil is the right temperature. Sacrifice one egg roll wrapper as your "oil temperature tester." Tear off a small piece and drop into the heated oil. If it browns too quickly, your oil is too hot. Turn the heat down and try again. The test piece of dough should sizzle when it hits the oil, float to the top and brown slowly
Place the egg roll pockets into the oil taking care not to overcrowd. I fried only two at a time.
Allow them to become lightly brown on one side then flip over to brown the other side. They might resist being flipped, but you can use metal tongs to help hold them in place.
Remove the pockets from the hot oil when lightly golden brown. Place on a sheet pan lined with paper towels. Continue untill all the pockets are fried.
Instructions for oven baking:
If baking in the oven, preheat to 350 degrees. Place the filled wrappers on a sheet pan lined with parchment paper. Place in preheated oven.
When the tops become lightly browned, turn the egg roll pockets over and bake on the other side until slightly browned.
Turn over again and bake until golden brown, approximately 15 minutes total.
Instructions for air-frying:
If air frying, line the air fryer basket with parchment to prevent sticking if leakage occurs.
Set air fryer temperature to 325-350 degrees. Cook 2-3 at a time in the air fryer until the tops become lightly brown, then turn the egg roll pockets over and cook until lightly browned.
Turn over again and cook until the tops are golden brown. Continue until all the pockets are cooked.
Place the wrappers on a serving dish alongside the extra sauce for dipping. Garnish with sliced scallions if desired.
Cook time is determined by which cooking method you use. Note: The nutritional calculations are based on 1 appetizer per person.
Sweet and Spicy Polynesian Pizza Pockets
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.