Description
Delicious and easy-to-make Cheesy Pizza Pockets featuring a soft homemade dough filled with savory pizza sauce, melted mozzarella cheese, and your choice of pepperoni or vegetables. Perfect as a kid-friendly snack or a fun meal, these pizza pockets are baked to golden perfection and can be customized with various fillings to suit your taste.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Filling Ingredients
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni slices or chopped vegetables of choice (e.g., mushrooms, bell peppers, olives)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Make the Dough: In a large mixing bowl, add the flour, salt, and olive oil. Pour in the yeast mixture and stir until a dough forms. Transfer the dough onto a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper or a silicone mat.
- Shape and Fill the Pockets: Roll out the dough on a floured surface into a rectangular shape about 1/4 inch thick. Cut the dough into rectangles of roughly equal size. Spread a spoonful of pizza sauce on each rectangle, then sprinkle with shredded mozzarella cheese and add your choice of mini pepperoni slices or chopped vegetables. Season with dried oregano and garlic powder.
- Seal the Pockets: Fold each dough rectangle over the filling to form a pocket. Press the edges firmly together, then seal them by pressing with the tines of a fork to ensure no filling escapes during baking.
- Apply Egg Wash and Bake: Place the pockets on the prepared baking sheet and brush the tops with the beaten egg to give them a golden, shiny crust once baked. Bake in the preheated oven for 15 to 18 minutes or until the pockets are golden brown.
- Cool and Serve: Remove from the oven and allow the pizza pockets to cool slightly before serving. Enjoy them warm for the best flavor and texture.
Notes
- You can customize the filling by adding cooked sausage, mushrooms, bell peppers, or olives according to your preference.
- Store any leftovers in the refrigerator and reheat in the oven to maintain the crisp texture.
- If you prefer a vegetarian version, simply omit the pepperoni and use only vegetables.
- Make sure the water is warm but not hot when activating the yeast to avoid killing it.
- For extra crispiness, you can bake a few extra minutes but watch closely to prevent burning.
