1. Place the Parmesan (25g) and tasty cheese (50g) into the bowl. Grate Speed 8 / 10 Seconds. Remove from bowl and set aside.
2. Add warm water (290g), yeast (2 tsp), flour (510g), salt (2 tsp) and olive oil (20g) into the bowl in the order they are listed.
3. Turn the dial slowly from Speed 1 to 6, then mix for a further 10 seconds on Speed 6, until the dough is well combined.
4. Set the dial to closed lid position, then knead the dough by programming Closed Lid / 1 minute / Kneading Function.
5. Remove dough from the bowl by tipping it upside down and gently shaking. Place the dough onto a silicone baking mat, then divide it into three equal portions. You can use your machine scales. We had 3 x 280g portions.

Green Dough:

1. For green dough, add spinach (15g) to bowl. Speed 6 / 5 Seconds. Scrape around the sides of the bowl.
2. Add one portion of the dough with a good pinch of extra flour to prevent the dough from being sticky. Combine Speed 6 / 10 Seconds.
3. Knead the dough Closed Lid / Kneading Function /20 seconds.
4. Place each portion in separate bowl and cover with cling wrap. Set all dough aside in a warm place for 20 – 30 minutes until they have doubled in size.

Red Dough:

1. For red, add sun dried tomatoes (20g) to bowl. Speed 6 / 5 Seconds. Scrape around the sides of the bowl.
2. Add one portion of the dough with a good pinch of extra flour to prevent the dough from being sticky. Combine Speed 6 / 10 Seconds.
3. Knead the dough Closed Lid / Kneading Function / 20 seconds.
4. Place each portion in separate bowl and cover with cling wrap. Set all dough aside in a warm place for 20 – 30 minutes until they have doubled in size.

White Dough:

1. For white, leave the dough plain. Place each portion in separate bowl and cover with cling wrap.
2. Set all dough aside in a warm place for 20 – 30 minutes until they have doubled in size.

Assembly:

1. Once they have doubled in size it is time to roll them out. Divide each colour of dough into 2 - 4 even portions (depending on the size you would like to end up with). I divided each portion in half but you could easily get three or even four from each.
2. Roll each portion into whatever shape you like (my circles are never perfect – hence the “whatever shape” ) until they are approx ½ cm thick. I make mine long, like an oval shape.
3. Place your choice of fillings into the middle of the dough and stretch it along the length leaving an even border around the whole edge. Be careful not to overfill them.
4. I used tomato paste mixed with a little homemade tomato sauce for the base then sprinkled them with the grated cheese. Then the filling.
5. For green, I used sliced chilli salami, chopped red capsicum, chopped sun dried tomatoes and a small amount of feta cheese.
6. For red, I used some leftover cooked chicken, chilli and garlic green olives and spinach.
7. For white, I actually decided to make salami, anchovy and olive mini pizza.
8. Gently “tease” the edges over the top of the filling and gently press them together. Sometimes a little water around the edge first will help. Make sure there are no holes.
9. Transfer to a baking tray or pizza stone. Turn the pockets over so that the seam is at the bottom when baking.

Cooking:

1. Heat the oven to 200C.
2. While the oven is coming up to temperature, set the pizza pockets aside and let them rise again.
3. Once the oven has reached the desired temperature, place the pizza pockets onto a baking tray lined with baking paper or onto a pizza stone and bake for 15 – 20 minutes until golden brown and crunchy.
4. Cool on a wire rack, then serve hot or cold, or wrap and freeze until required.

Transporting Tip:
Wrap each pizza pocket in aluminium foil and transport in a sealed airtight container with an ice pack.