Pizza Pockets

"This is an adopted recipe! These freeze well, great for OAMC!"
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Ruth C. photo by Ruth C.
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Vegaspeach photo by Vegaspeach
Ready In:




  • 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.

Questions & Replies

default avatar
  1. Ellen C.
    I think that there should be about 2 tsp. sugar added to the dough or it won't rise well.
  2. Emily F.
    Where do you use the cooking oil in the dough part? Also, what type of oil can I use? Olive? Vegetable?
  3. Sara B.
    Someone says these freeze well. As a stay-at-home mom soon to resume my career, I am looking to stock my freezer with things for those evenings I come home and do not feel like cooking(of which I am sure there will be many). Would you feeze them before baking or after? Thank You!


  1. Kat2355
    I have been looking for this recipe for a long time. This is basically a large pizza "pop", about 7 inches long, and 4 inches deep at the biggest depth. Even though you stick them in the oven for a while, they brown lightly. Filling and healthy, especially if you use low-fat cheese and go easy on the meat. Be careful to seal the edges. Poke holes in the top with your fork before you bake them (helps prevent pocket from exploding.)
  2. Darlene B.
    hi I have tried your pizza pops dough It calls for 2 Tablespoons of oil but the reciepe does not say how to use it?
  3. a4dbulkids
    These were yummy. I added 1 tsp garlic and 1/2 tsp Italian Seasoning to the dough to make it more flavorful. Also, they came out rather large, more adult sized, so my second batch I divided them into 12 parts and made kid sized pockets. I used my own sauce. Also, the egg used at the end needs to be added to the ingredient list. Wonderful!!
  4. Vegaspeach
    This was a keeper for my family! I made some adjustments, mostly because boys are not keen on too many details or ingredients. So I made the dough as specified, which was TRULY AMAZING by itself. Then once I rolled them out I spooned some pizza sauce (store bought), added a handful of mozzarella cheese and cut up some pepperoni. Then I folded the dough over and sealed the pocket (with a fork) and drizzled some Olive Oil on top. These were delicious. Next time I will try with all the original ingredients. Thank you for posting! As a side note: Both my 17 and 7 year old boys are able to make these without any complaints. . . Which I Love!
  5. monicasoares
    Really good, changed up the filling 1cup ham chopped 1cup onion 1cup bell pepper 1 jalapeno 1 can 398 ml crushed pineapple (strain out the juice) 1 can 5.5 oz tomato paste 1can 213ml pizza sauce Chopped black olives to taste Divided the dough into 12 and put 1/4 cup scoop of filling in each. (If divide into 6 use 1/2 cup filling in each). Thanks for the recipe, it turned out great!


  1. kittybohls
    I made this into Stromboli. I followed recipe except I rolled dough out into a rectangle instead of dividing into 6 pieces. I put filling on bottom 1/4 along with the cheese and rolled it up. I think I ended up baking it for 45min. If I did make individual ones to freeze do u freeze baked or unbaked?



Find More Recipes