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!)