Description
Delicious and easy-to-make homemade pizza pockets that are small, perfect for snacking, and freezer-friendly. These pockets feature a soft, fluffy dough filled with flavorful turkey bacon, pepperoni, cheese, homemade or store-bought pizza sauce, and sautéed veggies. Baked until golden brown, they make a great savory treat for any occasion.
Ingredients
Scale
Dough
- 2 tsp Fleischmann’s active dry yeast (or brand of your choice)
- 1 1/3 cup warm water (approx. 110°F)
- 2 tsp salt
- 2 tsp granulated sugar
- 1/8 cup olive oil
- 3 1/2 cups all-purpose flour, plus more for kneading
Filling
- 4-6 strips turkey bacon, sliced and cooked
- 160 g turkey pepperoni slices
- 1 cup grated cheese
- 1 batch homemade pizza sauce or store-bought
- Vegetables of your choosing (recommendation: 2 small onions thinly sliced, 8 oz sliced mushrooms sautéed in 1 tbsp butter, seasoned with salt and pepper)
Finishing
- 1 egg, beaten (for egg wash)
- Optional: garlic powder and dried parsley for seasoning
Instructions
- Activate Yeast and Make Dough: In the bowl of a stand mixer, combine yeast, sugar, and warm water. Stir gently and let sit for 10 minutes until the yeast is bubbly and foamy. Add salt and olive oil, then gradually add flour 1/2 cup at a time on low speed with the dough hook attachment until just combined. The dough will be slightly sticky.
- First Rise: Lightly grease a large bowl with oil and transfer the dough into it. Cover with a clean cloth and let it rise in a warm place until doubled in size, about 1 hour, depending on ambient temperature.
- Knead and Roll Dough: Generously flour your work surface and transfer the dough onto it. Knead briefly until elastic and less sticky. Roll out the dough with a rolling pin. If it sticks, sprinkle flour on top as needed.
- Cut Dough Circles: Use a round cookie cutter or large cup opening to cut out about two dozen small circles from the dough. Reroll scraps and continue cutting until all dough is used. Then roll each small circle thinner to your preferred size.
- Add Filling and Seal Pockets: Place a small amount of turkey bacon, turkey pepperoni, grated cheese, sautéed veggies, and pizza sauce in the center of each dough circle—do not overfill. Fold the dough over to form a half-moon shape and press edges firmly with a fork to seal completely.
- Apply Egg Wash and Season: Brush the tops of each pocket with the beaten egg to give them a beautiful golden color when baked. Optionally sprinkle garlic powder and dried parsley for extra flavor and visual appeal.
- Bake: Preheat the oven to 400°F (204°C). Arrange the pizza pockets on a baking sheet lined with parchment paper or a silicone baking mat, leaving space between them. Bake for 15 to 20 minutes until they are puffed and golden brown.
- Cool and Serve: Remove from the oven and allow the pizza pockets to cool slightly on a wire rack before serving warm or freezing for later enjoyment.
Notes
- Use caution not to overfill the pockets to prevent leakage during baking.
- The dough can be kept refrigerated or frozen for longer storage before baking.
- Customize the filling with your favorite veggies or meats.
- The egg wash ensures a shiny, golden crust but can be omitted for an egg-free option.
- These pockets freeze well; thaw completely before reheating in the oven or air fryer.
