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Get ready to add a new favorite dinner to your weekly rotation…whole-wheat pizza pockets! These are sure to please eaters of all ages and the best part is you can use up food or leftovers from your fridge for the fillings. Little ones might especially enjoy making
their own pizza pocket so don’t be afraid to get them involved. Their friends might like to help as well so for the next sleepover or birthday gathering consider hosting a “make your own pizza pocket” party. And if you have time to double the recipe these are great leftover the next day or even weeks later if stored in the freezer.
Whole-Wheat Pizza Pockets
Ingredients
Dough
- 1 cup water
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cups whole-wheat flour
Filling
- 1 ¼ cups ricotta cheese
- 1 ¼ cups mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- salt to taste
- pepper to taste
- pizza sauce
- sesame seeds raw (optional)
Other Filling Options (you could sauté together and combo of these)
- sausage
- 4 oz mushrooms
- ½ green bell pepper
- onion
- garlic
- figs
- zucchini
Instructions
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Preheat oven to 425 degrees F.
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In a glass measuring cup heat 1-cup water until warm. Drop in 2 teaspoons yeast and let rest for a minute.
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After the yeast foams up a bit add the salt and olive oil to the water mixture and gently stir if necessary.
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In a food processor or mixer with a dough blade/hook add 3 cups flour. Pour in the water mixture and process until a dough ball forms.
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Coat a large bowl with olive oil, add the pizza dough ball, and cover with plastic wrap while you prepare the other fillings.
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In another bowl mix together the ricotta, mozzarella, and Parmesan. Chop and/or cook other desired fillings while dough rises on the counter (20 – 30 minutes). Alternatively you can make the dough earlier in the day and let it rise in the fridge or if you are short on time it will still work if you don't let it rise at all!
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Divide dough into 6 equal sized pieces. Shape each one into a ball and then flatten it out with a rolling pin. Don’t roll it too thin (see picture for recommended size).
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Spread a spoonful of pizza sauce in the center of the dough. Add two heaping spoonfuls of the cheese mixture and one spoonful of filling (or 3 spoonfuls of cheese mixture if no other filling is desired).
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Seal edges of the dough together as best you can with your fingers (see photo for two examples) and flip it over so seam side is down on a greased baking sheet. Make a couple of holes with a fork in the top (to prevent the cheese from leaking out the bottoms/sides) and top with raw sesame seeds if desired.
-
Bake in the oven for 12 – 15 minutes and once done let cool for a few minutes.
Serve with warm pizza sauce for dipping and enjoy!
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What kind of meat do you use? Are there any brands that are nitrate free?
Hi Angi. This will answer your question: https://www.100daysofrealfood.com/2014/08/15/lunchmeat-serve-family/. ~Amy
can these be frozen for later use, if I make a batch to put in lunches?
Yes Molly, they can. ;)
Would you freeze prior to baking? Or after?
I freeze baked pockets.
Do you have a pizza sauce recipe? I can’t use commercial brands because I’m allergic to garlic, and they are usually filled with a bunch of garbage too! :)
Hi there. This is a super simple one, just leave out the garlic: http://www.thekitchn.com/recipe-diy-pizz-13507.
Hi, did you lightly coat the top of the pizza bread with olive oil before putting sesame seeds on or no?
Hi. You could do it either way.
So I haven’t made these since going gluten free, but I was craving them! So I subbed krustaez gluten free all purpose flour, added a little more water and an egg. I also added a big squeeze of honey which I always had in the past to make the crust a bit sweet. They needed to be cooked about double time. They came out fantastic!
Can i use white wheat flour instead? If so, do i sub 1:1?
You can and it is 1:1.
So I made these last night. My kids don’t like mushrooms so I used the sauce recipe from super healthy kids and puréed mushrooms and spinach in pizza sauce! They never knew! My problem was with the dough. I just bought the yeast and always keep my sprouted flour in the freezer. But it was SO dry I could barely roll it out. Any other reason or possible suggestion so this won’t happen again? Love this recipe and want to make it again. Thank you!
Hi. I find I always need to increase the wet ingredients when using sprouted flour.
Could you freeze these before being baked?
Hi. We have not frozen these before cooking.
Hi, so would you recommend freezing after cooking? Then leave out to defrost and heat up in the oven? Would you cook them through as I’d still like to get a gooey cheesy inside? thanks!
Hi there. I have undercooked these slightly and then frozen them. I do defrost them overnight and reheat them in the oven where they finish cooking. No problem with the gooey-ness. :)
If freezing this, would you freeze it after cooking?
Having a baby soon and looking for foods to freeze.
Yes, I’ve only frozen these after cooking. If I know I am freezing, I slightly unercook them.
These were okay, but needed tweaking. First the recipe ingredients state a total of 3 cups of cheese yet you are told to put only 2 heaping spoonfuls on each of 6 pockets. There was way too much dough – could have made 8 – 10 pockets (or added more filling or cut dough recipe 1/2). I added garlic powder and Italian seasoning to dough as well to pump up the flavor.