Easy Pizza Pockets
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
17 mins
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Total Time
42 mins
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Servings
8 pizza pockets
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Course
Appetizer
Easy Pizza Pockets
Description
Easy Pizza Pockets combine a homemade rapid-rise yeast crust with a ricotta and mozzarella cheese filling seasoned with traditional pizza herbs. The dough is mixed with warm water and olive oil, then kneaded until elastic, ensuring a tender yet structured crust. Each portion is rolled thin, layered with cheese, pepperoni, and bacon, then folded and sealed to encase the filling. Baking at 375°F yields a golden, slightly chewy exterior with a creamy, flavorful interior. These pockets can be served with pizza sauce for dipping, offering a compact handheld meal or snack option.
The dough kneading technique described includes folding and pushing motions to develop gluten structure, which helps create the right texture. The dough is slightly sticky but workable with flour on the surface. The combination of ricotta and mozzarella cheeses contributes moisture and meltiness inside the pockets, balancing the richness of the cured meats. Baking on parchment prevents sticking.
This recipe suits those wanting a homemade alternative to store-bought pizza pockets or handheld pizza snacks. It can be made fresh or prepared ahead and baked when desired. Keeping the dough covered while resting helps it rise slightly and become easier to shape.
Using pizza seasoning or Italian seasoning adds familiar herby flavor without overpowering the filling. The note about warm water temperature and kneading method helps ensure proper yeast activation and dough texture.
Ingredients
For the Crust
- 1 rapid-rise yeast 2 1/4 teaspoons, Fleischmann's® brand, envelope
- 1-1/2 to 2 cups all-purpose flour
- 1 teaspoon sugar
- ¾ teaspoon salt
- ⅔ cup water 120 to 130F, very warm
- 1 tablespoon olive oil plus more for brushing
For the Filling
- ¾ cup ricotta cheese
- ¾ cup mozzarella cheese shredded
- 1 egg
- 1 teaspoon pizza seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 24 pepperoni slices
- 4 lices Bacon cooked
- pizza sauce for dipping
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
- Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
- Combine ricotta, mozzarella cheese and egg in a mixing bowl. Stir in pizza seasoning, salt and pepper, set aside.
- To make the pockets, divide dough into 8 portions. Roll 1 portion into a 6-inch circle on a floured surface. Spread one eighth of the ricotta mixture on the bottom half of dough, leaving a 1/2-inch free of filling. Top with 3 slices of pepperoni and 1/2 piece crumbled bacon. Fold top half of dough over filling. Pull edge of lower crust over top and seal. Carefully transfer to prepared baking sheet. Brush with olive oil and cut 2 to 3 vents in top. Repeat with remaining dough.
- Bake for 15 to 17 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp. Serve with pizza sauce for dipping.
Notes
- If you don’t have a thermometer, warm water should feel very warm to the touch but not hot enough to kill the yeast.
- Italian seasoning can substitute for pizza seasoning without changing the flavor profile much.
- Knead the dough by adding flour to your hands and the dough surface as needed to prevent sticking, using a fold, push, and turn motion until smooth and elastic.
User Reviews
Overall Rating
4.5
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