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 mozzarella 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!)
To use fresh broccoli, skip the boiling water step and simply dice up the tops of the florets (avoiding the stem) and add to the pockets. It will cook in the oven.