Get all the flavors of a childhood favorite without the junk with this fun and tasty recipe!
I don’t know about you but I LOVED pizza pockets when I was a kid. This is a great fun way to get your kids into the kitchen to help you cook and make a tasty snack with less junk in it.
To start off take your bread dough and press it out as thin as you can.
The boys got to play hooky from school to come help mommy shoot some posts and they were SO excited. Phin was all over the dough tasks. He especially loved using mommy’s french rolling pin to help flatten the dough out.
Once you get it pretty thin (it will keep springing back no worries), divide it into 3 inch wide pieces with a pizza cutter.
Roll them through the Pasta Roller attachment on your KitchenAid Mixer or just keep rolling with the rolling pin to get them even and about ¼ inch thick.
Cut into 4 inch sections, 2 per pocket. I always forget this next step, but if you remember to put them on a Silpat lined cookie sheet before filling them it is WAY easier. Otherwise you have to transfer them off the cutting board to the cookie sheet and they can fall apart.
Top one side with sauce, cheese and pepperoni. Brush the interior edges of both pieces with whisked egg. Lay top piece over bottom and crimp edges with a fork. Brush top with egg wash and bake!
Just before they are done brush the top with egg wash again and sprinkle on parmesan cheese. Bake another 1-2 minutes until browned. Serve warm with extra pizza sauce for dipping.
The boys loved them!
I know I’m partial but I’m convinced they are some of the cutest chefs in the world.
Enjoy!
Homemade Pizza Pockets Recipe
INGREDIENTS
- 16 oz fresh pizza dough (homemade or check near the specialty cheese for fresh pizza dough at many grocery stores now)
- 1 cup pizza sauce, plus extra for dipping
- 1 cup shredded mozzarella blend cheese
- ¼ cup chopped pepperoni
- 1 egg, whisked
- 1 tablespoon parmesan cheese
INSTRUCTIONS
- Roll dough out into long strips. Cut into 3 inch wide strips with pizza roller.
- Roll dough through a pasta rolling attachment or use a rolling pin to roll out thinly.
- Transfer dough to a parchment paper or silicone lined cooking tray.
- Cut into 4 inch long section, 2 per pocket.
- Top one side with sauce, cheese and pepperoni.
- Brush the interior edges of both pieces with whisked egg. Lay top piece over bottom and crimp edges with a fork.
- Brush top with egg wash.
- Bake 15 minutes at 350 degrees. Brush top with egg wash again and sprinkle on parmesan cheese. Bake another 1-2 minutes until browned.
- Serve warm with extra pizza sauce for dipping.
