Description
These Cheesy Pizza Pockets feature a homemade Italian sausage and tomato filling, wrapped in a soft, chewy dough and baked to golden perfection. Perfect as a snack, lunch, or party appetizer, these pockets combine the cheesy goodness of mozzarella and Parmesan with a flavorful, simmered tomato sauce, all encased in a tender, hand-kneaded dough.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
Filling
- 1 pound Italian sausage, removed from casings
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional, for garnish)
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Make the Dough: In a large bowl, whisk together the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes until foamy.
- Combine Ingredients: Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Mix until a shaggy dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Lightly grease a large bowl with olive oil. Place the kneaded dough in the bowl, turning to coat evenly. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Prepare the Filling: In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain excess grease.
- Sauté Vegetables: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Stir in tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally.
- Cool the Filling: Remove skillet from heat and let the filling cool completely before assembling.
- Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide Dough: Punch down the risen dough to release air. Turn out onto a floured surface and divide into 12 equal pieces.
- Roll Dough Circles: Roll each piece into a circle about 5-6 inches in diameter.
- Fill Pockets: Place about 1/4 cup of cooled sausage filling in the center of each dough circle. Top with 2 tablespoons mozzarella and 1 tablespoon Parmesan cheese.
- Seal Pockets: Fold each dough circle in half to form a half-moon. Pinch edges firmly to seal completely.
- Prepare for Baking: Arrange pizza pockets on the baking sheet, spacing them apart.
- Apply Egg Wash: Whisk together egg and water. Brush mixture over the tops of pizza pockets for a golden finish.
- Bake: Bake in preheated oven for 15-20 minutes or until golden brown and heated through.
- Cool and Serve: Allow pockets to cool a few minutes on the baking sheet. Garnish with fresh chopped basil if desired, then serve warm.
Notes
- Ensure the water used for activating yeast is warm but not hot to avoid killing the yeast.
- Let the filling cool completely before filling dough to prevent soggy pockets.
- Pinch the edges firmly or use a fork to crimp to avoid filling leakage during baking.
- Red pepper flakes can be omitted or adjusted depending on desired spiciness.
- These pizza pockets can be frozen before baking and cooked directly from frozen with a few extra minutes added to baking time.
