Trisha Yearwood's Blackberry Ricotta Pizza Pockets | Trisha's Southern Kitchen

Stuffed with a creamy ricotta mixture and fresh blackberries, these sweet pizza pockets are our new favorite way to use pizza dough! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3qZv1HX Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blackberry Ricotta Pizza Pockets RECIPE COURTESY OF TRISHA YEARWOOD Level: Intermediate Total: 30 min Active: 30 min Yield: 6 servings Ingredients Vegetable oil, 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 sprinkling 1/4 teaspoon pure vanilla extract 2 tablespoons torn fresh basil leaves 6 blackberries Directions Special equipment: 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 many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total. Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil. Dollop a scant tablespoon of filling in 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. Remove to the lined sheet pan. Sprinkle on confectioners' sugar. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork #BlackberryRicottaPizzaPockets Trisha Yearwood's Blackberry Ricotta Pizza Pockets ​| Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=zJ96r8qmE6k