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Pizza pockets piled high on a cooling rack, ready to be devoured by hungry people!

Homemade Pizza Pockets

Meg Austin
Thsee pizza pockets are made of pillowy soft dough stuffed with sausage, pepperonis and gooey mozzarella cheese. They can be made ahead and stored in the freezer for an easy meal on the go!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Rising dough 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 18 People
Calories 451 kcal

Equipment

  • stand mixer
  • baking sheet
  • Parchment paper
  • Skillet

Ingredients
  

Pizza Pocket Dough

  • 2 Cups whole milk
  • 1 Cup water
  • ½ Cup butter
  • 6 Tablespoons sugar
  • 2 Teaspoons salt
  • 8 Cups bread flour
  • 9 Teaspoons yeast

Pizza Pocket Filling

  • 1 Pound Italian sausage
  • 1 Medium yellow onion
  • 8 Ounces pepperonis, chopped
  • ½ Cup shredded mozzarella cheese
  • ¼ Cup grated Parmesan cheese
  • 3 Tablespoons pizza sauce
  • salt and pepper to taste

Instructions
 

Pizza Pocket Dough

  • In a glass mixing bowl, combine milk, water and butter. Warm it in the microwave for about a minute and a half, the butter does not need to melt completely. The ideal temperature is about 110° to melt the sugar and butter while not being so hot that it kills the yeast.
  • In a stand mixer bowl, combine 7 cups of flour, sugar, salt and yeast for about fifteen seconds with a dough hook. Gradually add the warm liquids to the dry ingredients. Knead on a slow speed for about thirty seconds, then gradually add the remaining cup of flour if needed, a little bit at a time until the dough clings to the dough hook. Knead two minutes more.
  • After the dough has kneaded, place it in a greased bowl to rise in a warm area for thirty minutes, until doubled in size. 

Pizza Pocket Filling

  • Heat a cast iron skillet over medium heat and add a drizzle of olive oil. Chop the yellow onion and sauté it in the pan. Once it is nearly translucent, add the meat. Brown the sausage, breaking it into small pieces. Once the sausage is fully cooked, transfer it to a mixing bowl and allow it to cool while the dough is rising.
  • Once the sausage has cooled, add the mozzarella, Parmesan, pizza sauce. Mix well to combine.

Making the Pizza Pockets

  • Line two baking sheets with parchment paper. Pinch off a two-inch piece of dough and form it into a ball. Flatten the ball into a thin circle and place a spoonful of filling in the middle. Bring the edges to the middle and pinch them closed to form a tight seal.
  • Place the pizza pocket pinched-side down on the parchment paper. Once the bierocks are formed, cover them loosely with a tea towel and let them rise another 15-30 minutes.
  • Preheat oven to 400°. Bake for 10-15 minutes, until the tops are evenly light brown. Pizza pockets can be stored in the refrigerator for up to three days or frozen for up to four months. To reheat a frozen pizza pocket, microwave it for about one minute wrapped in a paper towel.

Video

Nutrition

Calories: 451kcalCarbohydrates: 47gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 52mgSodium: 751mgPotassium: 232mgFiber: 2gSugar: 6gVitamin A: 247IUVitamin C: 1mgCalcium: 81mgIron: 1mg
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