Whether you’re looking for a healthy make-ahead dinner for the whole family or a new way to serve up veggies to the kids, these Homemade Pizza Pockets with Broccoli and Cheese are a delish option.
Homemade Pizza Pockets
My kids, like most, love all things related to pizza and they seem more inclined to eat their veggies when they’re packaged up in a fun pizza-like form. These homemade pizza pockets have the flavors of classic cheese pizza with an incredibly soft dough and an interior with a nice portion of broccoli. I love to make them ahead of time for fast dinners—because leftovers warm in about 30 seconds!—on nights when I otherwise don’t have time to cook. And my oldest loves to take one in her lunchbox.
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What do you like to serve with these pizza pockets?
We often have a simple side of fruit or a veggie…or just a drink. They’re a fairly complete meal in themselves!
Ingredients in Homemade Pizza Pockets with Broccoli and Cheese
To make these simple pizza pockets, you’ll need broccoli—frozen or fresh will work—pizza dough, shredded mozzarella cheese, pizza sauce, and Parmesan cheese. You can use my homemade pizza dough recipe or use store-bought.
How to Cook Broccoli for Homemade Pizza Pockets
I tend to use frozen broccoli when I make these, if using frozen broccoli, place it into a bowl and simply pour boiling water over it. Since it’s already precooked, it just needs to thaw. If you’re starting with fresh broccoli, you can steam it lightly just until bright green or even sautee it in butter or olive oil. Leftover broccoli, as long as it’s not super overcooked, will also work here!
How to Make Pizza Pockets with Broccoli and Cheese Step-by-Step
Here’s a look at the process of making these healthy and homemade pizza pockets.
- Squeeze your cooked broccoli dry with a clean kitchen towel.
- Divide the dough into 8 even sections.
- Working with one piece of dough at a time, coating with flour as needed if sticky, flatten into a disc.
- Place pizza sauce, broccoli and cheese into the center. Fold in the dough to enclose the fillings.
- Place pocket, seam-side down, onto a lined baking sheet and repeat. Set aside and preheat the oven.
- Bake the pizza pockets. Let cool slightly and serve!
What’s the best way to store these homemade pizza pockets?
Simply let them cool and store them in an airtight container in the fridge for 3-5 days. Or store in a zip top freezer bag and store in the freezer for up to 3 months. Warm 30-60 seconds in the microwave.
What other fillings can I do?
You could use some browned ground beef or turkey, lightly cooked cubes of zucchini or cauliflower, some fresh baby spinach (cut it into small pieces first) or even trade in pesto for the pizza sauce. It’s versatile! Ooh, you could also try adding some pepperoni or another favorite pizza topping!
Help! My cheese leaked out when I baked these!
Yes, sometimes that happens. Try to secure the seams really well and use a little water if needed to knead the seams together to secure tightly. And know that it’s not really that big of a deal if the cheese does seep out a little—the kids won’t mind eating it that way either!
I’d love to hear what you think of this recipe so please comment below with your feedback!Print
If you’re using Homemade Pizza Dough, make it at least an hour before you plan to assemble the pockets. If using store-bought, let it sit at room temperature for at least 30 minutes so it’s not super cold when you try to form the pockets.
- Homemade Pizza Dough (see below) or about 16 ounces store-bought pizza dough at room temperature
- 1/4 cup pizza sauce
- 1 1/2 cups frozen broccoli florets
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Homemade Pizza Dough: Stir 2 teaspoons yeast and 1 teaspoon sugar into 1 cup warm water. Let sit for 5 minutes or until puffy. Add 2 cups all purpose flour, 1 cup whole wheat flour, 1 teaspoon salt, and the water-yeast mixture to a medium bowl. Stir with a wooden spoon to bring the dough together, then use clean hands to knead slightly to incorporate all of the flour. Add a little extra water if needed if the dough is dry. Cover with a clean towel and let rise for 1-2 hours or until about doubled in size. It should look puffy.
To store: Let cool fully and store in an airtight container in the fridge for up to 5 days. Reheat for about 30-45 seconds in the microwave or about 6 minutes in a 375 F oven. Freeze fully cooled meat buns in a zip top freezer bag for up to 3 months. Reheat in a 375 F oven for 8-10 minutes or until warmed through.