Pocket Pizza Dough Recipes

HOMEMADE PIZZA POCKETS

Steps:

• Preheat oven to 450F degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
• In a small bowl, whisk together eggs, milk and garlic.
• In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
• Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
• Stir the egg mixture into the flour mixture.
• Mix until dough comes together into a loose ball. Note: to make this easier, you could use an electric mixture with a dough attachment.
• Dump the dough ball onto a large, floured countertop.
• Knead the dough ten times (turning it over onto itself and turning 90 degrees each time). Add additional flour as necessary to keep it from sticking.
• Using a rolling pin, roll out dough to about ½-inch thickness.
• Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
• After cutting out the circles, press them down or roll them out some more to make them large enough to hold the all the fillings. Note: this dough does stretch pretty easily too which you may need to do to close it up over the fillings.
• Place the crust circles on prepared baking sheets.
• Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
• Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
• Carefully fold the crust in half and press together the edges.
• Take a fork and go around the edges to make sure they seal closed. If necessary, add a bit of water to the seals with your finger to help them stay sealed.
• Bake at 450f degrees for 13-15 minutes until crust is lightly browned. Continue until all pizza pockets are made.
• Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

PIZZA POCKETS

Steps:

• Mix 1 1/4 cups flour, yeast and salt in bowl.
• Stir in warm water.
• Beat on low speed for 1/2 minute. Scrape bowl constantly.
• Beat 3 minutes on high speed.
• Stir in remaining flour with a spoon.
• Turn dough out on floured surface. Knead 6 to 8 minutes.
• Cover dough; let rest for 10 minutes.
• Divide into 6 parts.
• (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
• Add chopped tomatoes and tomato paste, spices and water.
• Cook 5 minutes.
• Roll each portion of pizza pocket dough into rounds.
• Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
• Fold dough in half and close with fork tines.
• Brush with beaten egg.
• Bake at 375 degrees for 30 to 35 minutes.

POCKET PIZZA DOUGH

Steps:

• Preheat over to 425 degrees.
• Combine ingredients in a bowl until the dough leaves the sides.
• Turn onto a lightly floured surface and knead 10 times.
• Cover with a bowl for 15 minutes.
• Make a pizza or pizza pocket and bake for 20 to 25 minutes.

PIZZA POCKET DOUGH

Steps:

• Mix yeast warm water let stand 10 minutes.
• Meanwhile mix flour sugar baking powder, soda salt and butter.
• Mix till crumbly.
• To make buttermilk, mix 1 tsp or vinegar or lemon juice with 1 c of milk.
• Stir buttermilk and yeast in dry.
• On a floured surface knead dough until it comes together; cut into 4th.
• Roll to 1/4 inch think and with a upside down cup or circle cookie cutter make circles.
• Fill half full; fold and pinch together.
• Place pockets on a baking pan and brush with milk.
• Bake in 350°F oven for 15-30 minutes.

PIZZA POCKETS

Steps:

• For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.
• Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)
• For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.
• For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.
• When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.
• Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
• When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
• When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.

PIZZA POCKETS

Steps:

• In a large bowl, combine the cheeses, ham and garlic powder. Divide each loaf into eight pieces. , On a floured surface, roll each portion into a 5-in. circle. Place filling in the center of each circle. Bring dough over filling; pinch seams to seal. , Place seam side down on greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Serve warm with sauce if desired. Refrigerate leftovers.