Description
These Homemade Cheesy Pizza Pockets are a delightful twist on classic pizza, featuring a flaky homemade dough filled with tomato sauce, melted mozzarella, Parmesan cheese, and pepperoni slices. Perfectly baked to golden perfection, they make a great snack or appetizer that’s both flavorful and easy to prepare.
Ingredients
Scale
Dough Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 2 teaspoons of baking powder
- 1/2 cup of unsalted butter, chilled and diced
- 3/4 cup of milk
Filling Ingredients
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 cup of tomato sauce
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 cup of pepperoni slices or any preferred pizza toppings
Additional
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and baking powder thoroughly to evenly distribute the leavening agent and seasoning across the dough.
- Incorporate Butter: Gradually add the chilled, diced butter into the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Form Dough: Pour in the milk and stir gently with a wooden spoon or spatula until a cohesive dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead gently for about 2 minutes until it is smooth and elastic without overworking it.
- Roll Out Dough: Using a rolling pin, roll the dough out to about 1/8 inch thickness for a thin, tender crust.
- Cut Dough Circles: Cut dough into 3-4 inch diameter circles using a cookie cutter or a large glass to ensure uniform size for pockets.
- Prepare Sauce Mixture: In a small bowl, mix together the tomato sauce, dried oregano, and dried basil to create a flavorful filling base.
- Add Sauce to Dough: Spoon a small amount of the sauce mixture into the center of each dough circle, ensuring not to overfill to allow sealing.
- Add Cheese and Toppings: Sprinkle mozzarella and Parmesan cheese evenly over the sauce and top with pepperoni slices or other preferred pizza toppings.
- Seal Pizza Pockets: Fold the dough circle in half to form a crescent shape, then crimp the edges with a fork to seal tightly and prevent filling leakage.
- Arrange on Baking Sheet: Place the sealed pizza pockets onto the prepared baking sheet with some space in between for puffing during baking.
- Apply Egg Wash: Brush each pocket with the beaten egg to give a glossy golden finish when baked.
- Bake: Bake in the preheated oven for 15-20 minutes until the pockets are puffed up and golden brown, indicating they are cooked through.
- Cool and Serve: Remove from the oven and let the pizza pockets cool for a few minutes before serving to avoid burning and allow flavors to settle.
Notes
- For a crispier crust, brush the pockets with olive oil in addition to or instead of egg wash.
- Feel free to customize the filling with vegetables like bell peppers, mushrooms, or olives for variety.
- Make sure not to overfill the pockets to avoid seams bursting during baking.
- Use cold butter to ensure the dough remains flaky and light after baking.
- These pockets can be frozen before baking; just add a few extra minutes to the baking time directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Keywords: Homemade pizza pockets, cheesy pizza pockets, easy pizza recipe, baked pizza pockets, mozzarella pockets, kid-friendly snacks, Italian appetizers
