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Easy Pizza Pockets
4.5 from 162 votes

Easy Pizza Pockets

Easy Pizza Pockets feature a soft, slightly sticky yeast dough filled with a creamy ricotta and mozzarella mixture, pizza seasoning, pepperoni slices, and bacon. The dough is hand-kneaded until smooth and elastic, then divided and rolled into circles before being folded over the savory filling and sealed tightly. Baking results in warm, handheld pockets perfect for dipping in pizza sauce, a convenient way to enjoy pizza ingredients wrapped in a tender crust.

Prep Time
25 mins
Cook Time
17 mins
Total Time
42 mins
Servings: 8 pizza pockets
Course: Appetizer

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

    Cup of Yum
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
  3. 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.
  4. 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.
  5. Combine ricotta, mozzarella cheese and egg in a mixing bowl. Stir in pizza seasoning, salt and pepper, set aside.
  6. 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.
  7. 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.