pizza pockets with broccoli and cheese

Pizza Pockets with Broccoli and Cheese

  • Author: Amy Palanjian
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 pockets 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


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.

Try to secure the seams really well and use a little water if needed to knead the seams together to secure tightly.

Poke the top of each pocket with a fork to allow some steam to escape and reduce the chances that the cheese will leak out. (Though it’s really okay if that happens!)

yummy family food
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