1 hr 5 mins
Sunny Yukon's Note:
This dough is simple to make and has a slightly sweet taste. The kids love making their own pizza pockets, and I love using leftovers to make calzone type sandwiches. Make some up for dinner, or choose fillings that freeze well and you can make a bunch to have on hand for lunches and picnics. *Note: this is a sticky dough to aid in pinching the pockets closed. Adjust flour as needed to work with it. Mixing time: 15 minutes Rising time: 30 minutes Baking time: 20 minutes
My Private Note
Units: US | Metric
- 1Mix yeast with warm water and let stand for 10 minutes.
- 2Mix lemon juice with milk and set aside.
- 3In a large bowl combine both flours, sugar, baking powder, baking soda, salt, and butter. Mix well.
- 4Add the yeast and milk mixtures to the dry mixture. Knead well, then let rise in the bowl for 30 minutes (or longer) with a clean towel covering it.
- 5Divide dough into 8-10 balls. Roll a ball out to about 1/8" thick, and about 6" diameter. *Sprinkle flour on your counter top and on your rolling pin to keep dough from sticking to the surfaces.*
- 6Pizza - spread a spoonfull of sauce leaving the outer inch of dough oncovered. Add about 3 tbsp of pizza toppings (ie 1 tbsp cheese, 1 tbsp ham, 1 tbsp pineable) to the middle. Fold dough in half and pinch edges closed.
- 7Other fillings - get creative with leftovers - anything that is freezable and bakable will be great!
- 8Bake at 350° for 20 minutes.
- 9Let cool 5 minutes before serving, or cool completely then wrap individually in wax paper then freeze. Best if reheated in an oven, but can be heated in the microwave too.
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Nutritional Facts for Pizza Pocket and Calzone Dough
Serving Size: 1 (60 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 179.3
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 2.6 g
- Cholesterol 11.9 mg
- Sodium 306.6 mg
- Total Carbohydrate 29.8 g
- Dietary Fiber 2.3 g
- Sugars 1.7 g
- Protein 5.5 g