Favorite Pizza Pockets

5 from 4 votes

Whether you're looking for a healthy make-ahead dinner for the whole family or a new way to serve up veggies, these Homemade Pizza Pockets are a delish option. (If 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 too cold when you try to form the pockets.)

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Servings: pockets

Calories: 262kcal

Author: Amy Palanjian

Ingredients

Homemade Pizza Dough (or use 16 ounces store-bought pizza dough)

2 teaspoons yeast
1 teaspoon sugar
2 cups all-purpose flour
1 cup whole-wheat flour
1 teaspoon salt
2 tablespoons olive oil

Pockets

¼ cup pizza sauce
1½ cups frozen broccoli florets, minced (or other pizza toppings)
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

US Customary - Metric

Instructions

To make the dough:

Stir the yeast and sugar into 1 cup warm water. Let sit for 5 minutes or until puffy.
Add the flours, salt, olive oil, 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 make the pockets:

Divide the dough into 8 even sections. (I use a paring knife to cut it in half, then in half again and again, etc to make a pinwheel shape with 8 even triangles.)
Working with one piece of dough at a time, coating with flour as needed if sticky, flatten into a disc that’s about 6 inches wide. (It doesn’t need to be precise!)
Place 1 teaspoon pizza sauce and 2 heaping tablespoons each minced broccoli and cheese into the center. Sprinkle with a little Parmesan.
Fold in the dough to enclose the fillings. The seams should press and hold together with a little gentle pressing. Use a little water if needed to help secure the dough.
Place pocket onto a lined baking sheet and use a fork to poke a few holes in the top of each to allow steam to escape. Optional: Brush with olive oil and sprinkle with oregano.
Repeat to make all 8 pizza pockets. Set aside and cover with a towel while the oven preheats.
Preheat the oven to 400 degrees F. Bake the pizza pockets for 20-22 minutes or until firm to the touch. Let cool slightly and serve warm.

Video

Notes

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 degree F oven. Freeze fully cooled pizza pockets in a zip top freezer bag for up to 3 months. Reheat in a 375 degree 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, there is no need to precook it. Simply dice up the tops of the florets (avoiding the stem) and add to the pockets. It will cook in the oven.

Nutrition