Pizza Pockets
User Reviews
5
Pizza Pockets
Description
The Pizza Pockets recipe uses a hamburger bun dough base, divided into equal portions and rolled out flat before layering pepperoni and mozzarella cheese. The dough edges are pleated and sealed around the filling, then the pockets rise again to develop a light texture. Right before baking, an x is cut on top to allow steam release and partially expose the filling. A spoonful of tomato sauce tops each pocket, marrying classic pizza flavors in a portable format. The pockets bake at medium-high heat until golden and cooked through.
This method produces a soft, slightly chewy dough encasing pockets of melted mozzarella and spicy pepperoni, with tomato sauce adding moisture. The individual portions make serving convenient for lunches, snacks, or casual gatherings. They hold warmth well and can be served right out of the oven.
Following the steps for dough rising and sealing carefully preserves pocket shape and prevents leakage. The cross cut on top is important to avoid bursting during baking and creates an appealing presentation. These pizza pockets pair nicely with simple salads or fresh veggies for balanced eating.
Ingredients
- 1 batch hamburger bun dough
- 200g liced pepperoni 4 slices/bun, approximately 40 slices
- 150g liced mozzarella cheese cut into 4 pieces/bun
- ½ C tomato sauce
Instructions
Make the dough:
- Make the Hamburger Bun dough according to the recipe.
- Line a 13" by 18" baking sheet with parchment paper. Set aside.
Shape the pizza pockets: (see post for visual step-by-steps)
- Once the dough has risen, divide it into 10 equal pieces and form into round balls.
- Take one piece of dough and flatten it with a rolling pin, about 4.5" in diameter.
- Layer the pepperoni and cheese in the centre of the dough, and pleat to seal the edges.
- Place the shaped dough seam-side down onto a lined baking sheet.
- Repeat with the remainder.
- Cover the buns with plastic wrap/loose tea towel and leave it to rise in a warm location, until the buns are slightly puffy (about 20-30 minutes, depending on how warm your kitchen is).
- Near the end of the rising time, preheat oven to 375°F/191°C.
- Once the buns are puffy, use a sharp pair of kitchen scissors to cut the tops of the buns in a "cross" or "x," cutting about ⅔rds of the down.
- Place the tomato sauce into a little plastic baggy.
- Make a small cut at the corner/tip of the bag to squeeze about 1 tablespoon tomato sauce into the top of the buns (where you've made the "cross" or "x.")
- Tip: use a small spoon to help push down the tomato sauce so it doesn't overflow.
- Bake the pizza pockets at 375°F/191°C for 20-22 minutes, or until lightly golden; covering with aluminum foil halfway through (if the tops get too brown).
- Remove from oven and transfer to a wire rack to cool.
- Garnish with chopped parsley (optional) and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 298mg | 12% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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