Easy Pizza Pocket Recipes

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PIZZA POCKETS



Pizza Pockets image

Make and share this Pizza Pockets recipe from Food.com.

Provided by Pamela

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup water
2 tablespoons cooking oil
1/2 cup pepperoni or 1/2 cup ham
1 cup onion, chopped
1/2 cup green pepper
2 medium tomatoes
1/3 cup tomato paste
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon thyme
1 1/2 cups cheese, shredded
3 tablespoons water

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.

PIZZA POCKETS



Pizza Pockets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h20m

Yield 18 pizza pockets

Number Of Ingredients 22

2 teaspoons instant or active dry yeast
8 cups all-purpose flour
2 teaspoons kosher salt
2/3 cup olive oil, plus more for coating the bowl
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, diced
8 ounces white button mushrooms, sliced
8 ounces brown button mushrooms, sliced
1 tablespoon chopped fresh thyme
1/4 cup white wine
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced
4 ounces goat cheese, crumbled
8 ounces Italian sausage
Olive oil, for browning sausage
1 jar marinara sauce
8 ounces fresh mozzarella, thinly sliced
4 ounces pepperoni
4 ounces Canadian bacon
1 egg, beaten

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



Pizza Pockets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 31m

Yield 4 to 6 servings (makes about 16 pieces)

Number Of Ingredients 11

1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade

Steps:

  • Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
  • Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
  • Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
  • Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Nutrition Facts : Calories 385 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 1290 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 17 grams, Sugar 5 grams

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY



Pita Pizza Pockets 4 Ways Recipe by Tasty image

These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!

Provided by Chris Salicrup

Categories     Lunch

Time 35m

Yield 8 servings

Number Of Ingredients 20

1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
12 slices pepperoni
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup pineapple, chunks
¼ cup canadian bacon, diced
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup button mushroom, sliced
¼ cup green bell pepper, diced
2 tablespoons black olive, sliced
1 large pita
¼ cup barbecue sauce
½ cup shredded mozzarella cheese
¼ cup chicken, grilled. diced
2 tablespoons jalapeño, pickled

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
  • Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
  • Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
  • Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
  • Bake the pita pizzas for 10 minutes, until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams

CRESCENT PIZZA POCKETS



Crescent Pizza Pockets image

Make perfect pizza pockets by wrapping pizza sauce, mozzarella, and pepperoni in crescent dough and baking until golden brown.

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Crescents

Time 25m

Yield 4

Number Of Ingredients 5

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
¼ cup pizza sauce
¾ cup shredded mozzarella cheese
½ cup sliced pepperoni
1 teaspoon grated Parmesan cheese

Steps:

  • Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
  • Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
  • Bake 13 to 15 minutes or until deep golden brown. Serve warm.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 24.3 g, Cholesterol 43.8 mg, Fat 28.2 g, Fiber 0.2 g, Protein 16.1 g, SaturatedFat 10.5 g, Sodium 1135.5 mg, Sugar 4.8 g

EASY PIZZA POCKET



Easy Pizza Pocket image

This is a quick and easy take on pizza. My family loves this recipe, and it's also very easy to make. Add other pizza toppings to taste.

Provided by T.C.

Categories     Main Dish Recipes     Pizza Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed
1 (8 ounce) can pizza sauce
1 (3 ounce) package sliced pepperoni
1 cup sliced mushrooms
1 cup mozzarella cheese
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Unroll puff pastry sheet onto a large piece of parchment paper. Cut an equal number of 1-inch strips diagonally down both sides of the pastry, leaving the center uncut.
  • Spread pizza sauce over the center of the pastry. Cover sauce with pepperoni, mushrooms, and mozzarella cheese. Braid strips over the filling, alternating from side to side.
  • Transfer pastry to a baking sheet. Brush beaten egg white over the top. Sprinkle Parmesan cheese over pastry.
  • Bake in the preheated oven until puffed and golden, about 25 minutes.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 34.1 g, Cholesterol 42.6 mg, Fat 37.6 g, Fiber 2 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 1035.1 mg, Sugar 2.9 g

PIZZA BAKE POCKETS RECIPE BY TASTY



Pizza Bake Pockets Recipe by Tasty image

Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, olive oil, marinara sauce, shredded mozzarella cheese, pepperoni, olive oil

Provided by Camille Bergerson

Categories     Snacks

Yield 8 pockets

Number Of Ingredients 10

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, plus 1 additional teaspoon
3 ½ cups marinara sauce
2 cups shredded mozzarella cheese, plus 2 tablespoons for topping
1 cup pepperoni
1 teaspoon olive oil

Steps:

  • Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
  • In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
  • Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
  • Turn out onto a lightly floured surface and knead for 3-5 minutes.
  • Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
  • Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
  • Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
  • Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
  • Slice the dough in half through the center, lengthwise.
  • Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
  • Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
  • Brush the tops with olive oil and sprinkle with cheese.
  • Bake for 15-20 minutes, or until light golden brown.
  • Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
  • To reheat, microwave for 45 seconds to 1 minute.
  • Enjoy!

Nutrition Facts : Calories 428 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams

PIZZA POCKETS



Pizza pockets image

These pastries will be a hit with everyone. Make them vegetarian by leaving out the pepperoni and adding a pinch of chilli flakes for a similar spicy kick

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 50m

Yield makes 8

Number Of Ingredients 10

1 tbsp oil
1 large garlic clove , crushed
½ tsp dried oregano
400g can plum tomatoes , drained and crushed
1 tbsp tomato purée
2 x 320g sheets ready-rolled shortcrust pastry
250g grated mozzarella
80g pepperoni , chopped
160g pack stuffed green olives , halved
1 egg , beaten

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.
  • Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
  • Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.

Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

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From eatsdelightful.com


EASY PIZZA POCKET RECIPE | RECIPE | PAMPERED CHEF RECIPES, …
May 9, 2017 - Easy pizza pocket recipe to turn dinner time into family cooking night! Everyone can enjoy their own homemade pizza pocket they help create!
From pinterest.ca


EASY CHEESY HOMEMADE PIZZA POCKETS - ONE LITTLE PROJECT
2019-01-23 Cut the pizza crust into 6 squares. Add about 1 Tablespoon of pasta sauce, some mozzarella cheese and 2 pepperoni slices to half of each square. Fold over each square to make triangular pizza pockets. Seal the edges with a fork. Optional - Brush the top of each triangle with a small amount of oil.
From onelittleproject.com


{EASY} PIZZA – BEST PEPPERONI PIZZA POCKETS RECIPE – DINNER – …
Easy Pizza Pockets. Best homemade pizza pockets recipe everyone is going to love. Easy pizza pockets that are crowd pleasing. Oven baked pepperoni pizza pockets for quick dinner, lunch, snacks or party food. Make from scratch pizza dough with pepperoni and cheese filling. Simple and quick pizza pockets in the oven. Enjoy this tasty and delish ...
From createyum.com


EASY HOMEMADE PIZZA POCKETS IN THE AIR FRYER | FOODTALK
2022-06-28 Step 2: Cut the rolled-out dough into a couple of square pieces of dough using a knife or a pizza cutter. Make sure the squares are big enough to be folded in half without any of the fillings spilling out, but also small enough to fit in the air fryer.
From foodtalkdaily.com


HOMEMADE PIZZA POCKETS - THIS FARM GIRL COOKS
Preheat oven to 375˚. Line a baking sheet with parchment or a silicone baking mat. Open and unroll the crescent roll dough and press the seams together. Use your hands or a rolling pint to stretch it to about 14 x 7 inches. Use a pizza cutter to cut the dough in half, then in half again.
From thisfarmgirlcooks.com


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