Pizza Pockets

Pizza Pockets, Pizza Stromboli, A Better Mac and Cheese, and more recipes like these are frequenting my blog.  Can you tell what my kids like?  Yep, pizza and pasta.  What red-blooded American kid (or adult) doesn’t like some form of them?

Pizza Pockets turned out to be a fun recipe for several reasons.  First of all, it was the simplest homemade dough I’ve ever made.  Thankfully, it didn’t require use of what my friend, Carla, calls “the fickle beast”…namely yeast and all the pesky rising, punching down, rising, etc.  Secondly, my kids and I had a great, albeit messy, time making these.  Perhaps most importantly, they were quite tasty and make a nutritious “fast food” lunch or dinner when cooked from frozen.

If you’re wondering about the pizza dough, it’s final baked texture is similar to that of a store-bought pie crust–flaky and thin-crust-like.  Give it a try with any toppings you enjoy inside it and a little pizza dipping sauce on the side, and I’d say you have a winner dinner.

Pizza Pockets

Makes:  about 20 pizza pockets, depending on how big you make them
From:  Original recipe from 

3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed.  You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible(We rolled out our dough and used a cup to cut out circles.  Then, I rolled the circles out even more.)

Pizza Sauce:
1 1/2 cups tomato sauce
1/2 t. garlic powder
1 1/2 t. oregano
1 1/2 t. basil

Stir together and simmer for a few minutes.  (I just used 1 1/2 cups store-bought pizza sauce.  I like Muir Glen’s Organic Pizza Sauce.)

Pizza Pocket Fillings:
Grated mozzarella or white cheddar cheese, chopped ham, spinach, peppers, mushrooms, olives, etc

To form a Pizza Pocket:
Roll a small ball of dough into a circle.  Place 1-2 tablespoons of pizza sauce in the center.  Put in a small amount of your choice of toppings.  Fold the dough in half.  Use a fork to pinch the edges together.  Poke a few holes in the top of each one with a fork to allow for steam to release during baking.

To Freeze for Later:
Lay Pizza Pockets on a cookie sheet lined with parchment paper (I had to use foil this time).  Freeze for about one hour.  Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.

Bake your Pizza Pockets:

For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes.  If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

Serve with some marinara or pizza sauce for dipping.

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  1. Maeve says

    I tried this tonight and the dough was so hard to work with. I made the mistake of letting it sit in the refrigerator. After heating it a bit we were able to roll it out, but it cracked easily and never worked as we tried to fold it over. I finally settled on using the dough for mini-pizzas and freezing the left over pieces for future mini-pieces. The good news is that the two-year-old loved the final product.

    Any advice?

  2. Rachel says

    Hi Maeve, Sorry this was such a frustrating experience. I hate it when I spend a lot of time (and make a huge mess) making something that doesn’t really work out! It’s been years since I’ve made this recipe, to be honest. I remember making it twice and it being decent tasting, but it was too much work to fit into the regular rotation. I’m guessing the cooler weather (and maybe kitchen?) did indeed make the dough harder to work with. I also may have used white whole wheat flour, which is finer. Maybe that made a difference.

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