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 (or use 16 ounces store-bought pizza dough)
1 1/2cupsfrozen broccoli florets
1cupshredded mozzarella cheese
2tablespoonsgrated Parmesan cheese
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:
Place the broccoli into a heat-safe bowl and cover with boiling water. Let sit for 2-3 minute. Drain and place onto a clean kitchen towel. Squeeze dry.
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 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 slightly pressure and 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.
Repeat to make all 8. 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.
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.