Pizza Pockets
Who doesn't love pizza? In our house, we love pizza in all forms, on all crusts, with all different toppings, and eat it at least a couple times a month. It is a fun meal for the girls to help with and we love it (even if it is a little hectic at times!).
These pizza pockets are just the best. My girls love them, and I am always prepping some to have in the freezer for a quick weeknight meal or lunch. They like to pick what toppings go in them and help build them. Their favorite is always cheese and pepperoni, but sometimes they get crazy with peppers, bacon, sausage, onion, or anything else they want!
Details and tips!
This pizza dough recipe is my quick version. It doesn't take much time to rise so you can whip it up just about an hour before you will need to start assembling the pizzas. You can also mix up the dough and do a slow rise in the fridge for up to 24 hours. It is very versatile and perfect for these pizza pockets.
When assembling the pizza pockets, take your time. They work best stuffed a little more than you would probably think. The dough pulls over the stuffing easily, stretching to compress everything in. If you get a hole in the top, do not worry about it! They are meant to be rustic and homemade.
Brushing the edges of the pizza pocket with egg wash will be what holds the pizza pocket together. If some marinara sauce seeps out a little, it is totally fine. You will not know it when you bake them.
What you need!
- all purpose flour
- active dry yeast - you can also use instant yeast and just add it straight to the flour, but I have better luck blooming the active dry yeast before adding it to the mixture.
- honey - for the yeast to eat!
- salt
- olive oil - try for a good quality here
- mozzarella cheese - buy the block and shred it yourself! It makes a world of difference.
- marinara sauce - no added sugar
- pepperoni
- olive oil for brushing on the top - you could also use the egg wash
- egg with splash of water in it - this is used to seal the pizza pockets together.
Customize!
You can truly add whatever you want as a filling to these. Pepperoni pizza is a favorite around here so this is typically what I will make.
Onions, peppers, mushrooms, and olives would be so good for a veggie version. You could also use sausage or even get crazy and throw in some pineapple and Canadian bacon! We believe in pineapple on our pizza (it is one of my favorites and quite controversial, I know!).
My girls love to help make these. It is a fun way to get them in the kitchen, exploring with ingredients and combinations. I let them make their own fillings, picking whatever they want, and it is just so fun to watch their little minds work.
Explore more!
Pizza Pockets
These are fun to make and don't take a ton of time. They are also freezer friendly!
- 1 1/4 teaspoon active dry yeast
- honey (a drizzle)
- 1 1/4 cup warm water (no hotter than 110 degrees)
- 3 1/2 cup all purpose flour
- 2 teaspoons salt
- 1/2 cup olive oil
- 1 cup mozzarella cheese (shredded)
- 1 cup marinara sauce
- 8 ounces pepperoni (or whatever toppings you would like)
- 1 egg (for brushing)
- Olive oil for brushing
- Italian seasoning for garnish
- In the bowl of a stand mixer, add in the warm water, honey, and yeast. Let it sit for about 5 minutes until it is foamy. If the mixture does not foam, your yeast is not good or your water was too hot.
- Once the yeast is foamed, add in the flour, salt, and oil. Start the mixer on low and gradually increase the speed to medium high. Let the dough knead for about 3 minutes or until it is nice and smooth, slightly sticky, but pulling away from the bowl. Add a sprinkle of flour if the dough is too wet.
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Shape the dough into a ball and put it in a greased bowl. Let it rise in a warm spot for an hour until it has doubled in size.
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Meanwhile, crack the egg into a small dish with splash of water. Set aside.
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Once the dough has risen, uncover it and give it 2 good punches to release the air. Turn it out onto a floured surface and divide the dough into 12 equal pieces, shaping each piece into a ball by pulling the edges under.
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Working with one ball at a time, roll them out until they are about 6 inches around. I like to roll them into more of an oval shape for easier shaping once filled. On one side of the oval, place on 2 tablespoons of marinara sauce, then a few pieces of pepperoni, then top with some cheese, leaving 1/4 inch boarder.
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Brush the boarder of the pizza pocket with the egg was. Fold the opposite side of the dough over the toppings and crimp the edges together tightly. Repeat these steps with the remaining dough balls.
- Once all are formed, brush each with olive oil and sprinkle the top with Italian seasoning. Bake at 475 degrees for 10-15 minutes or until golden brown.