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Pizza Pockets

Pizza Pockets

Golden, hand-held pizza pockets stuffed with savory Italian sausage, gooey mozzarella, and classic pizza sauce — all wrapped in a tender homemade dough. These freeze beautifully, making them the ultimate make-ahead meal or snack for busy weeknights and lunchboxes alike.

8 servings · Prep 30 min · Cook 20 min · Total 50 min

Italian · Bread · Lunch

Ingredients

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Dough

  • 2.25 tsp active dry yeast one standard packet
  • 1 cup warm water about 110°F
  • 3 cup all-purpose flour plus more for dusting
  • 1 tsp fine sea salt
  • 1 tbsp olive oil plus more for bowl

Filling

  • 0.5 lb sweet Italian sausage casings removed
  • 0.5 cup pizza sauce store-bought or homemade
  • 2 cup low-moisture mozzarella cheese shredded
  • 0.5 cup mini pepperoni
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes

Topping

  • 1 large egg beaten, for egg wash
  • 2 tbsp grated Parmesan cheese
  • 0.5 tsp garlic powder

Equipment

  • Oven
  • Stovetop
  • Microwave
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Skillet
  • Plastic Wrap
  • Freezer
  • Paper Towel
  • Fork
  • Wooden Spoon
  • Rolling Pin
  • Pastry Brush
  • Knife
  • Jelly Roll (10x15)
  • Mixing Bowl (4 Quarts)
  • Dipping Fork
  • Ziploc Bag

Instructions

  1. In a large #[Mixing Bowl], combine the @[Warm Water] and @[Active Dry Yeast]. Let sit for ~[5 minutes] until foamy. Add the @[Olive Oil], @[Fine Sea Salt], and @[All-Purpose Flour], then stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for ~[5–6 minutes] until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for ~[20 minutes] (it won't fully double, but will puff slightly).
  2. While the dough rests, heat a large #[Skillet] over ^[medium-high heat]. Add the @[Sweet Italian Sausage] and cook, breaking it up with a spoon, for ~[5–7 minutes] until browned and cooked through. Drain any excess fat. Stir in the @[Italian Seasoning] and @[Red Pepper Flakes] (if using). Remove from heat and let cool slightly.
  3. Preheat your #[Oven] to ![400°F] and line a #[Baking Sheet] with #[Parchment Paper]. Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a roughly 6-inch circle. Spread about 1 tablespoon of @[Pizza Sauce] on one half of each circle, leaving a ½-inch border. Top with a spoonful of cooked sausage, a generous pinch of shredded @[Low-Moisture Mozzarella Cheese], and a few @[Mini Pepperoni] if using. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together, then crimp with a fork to seal.
  4. Place the sealed pockets on the prepared #[Baking Sheet]. Brush the tops with beaten @[Large Egg] wash, then sprinkle with @[Garlic Powder] and @[Parmesan Cheese] (if using). Use a sharp #[Knife] to cut 2 small slits in the top of each pocket to allow steam to escape. Bake for ~[18–20 minutes] until deep golden brown.
  5. Let the pizza pockets cool for ~[3–5 minutes] before serving — the filling will be very hot. Serve with extra @[Pizza Sauce] or marinara on the side for dipping. To freeze, let cool completely, wrap individually in #[Plastic Wrap], and store in a #[Ziploc Bag] for up to ~[2 months]. Reheat from frozen in a #[Oven] at ![350°F] for ~[15–18 minutes] or #[Microwave] for ~[2–3 minutes].