Whole-Wheat Pizza Pockets

9 Reviews / 4.8 Average
Get ready to add a new favorite dinner recipe 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.
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Whole Wheat Pizza Pockets from 100 Days of Real Food

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.

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134 thoughts on “Whole-Wheat Pizza Pockets”

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Recipe Rating

  1. Hi,
    If you’re popping these in the freezer, at which step would you do it? Pre-cooked, post-cooked, or even risk a part-cooked? Sorry if this has already been asked!

    1. Amy Taylor (comment moderator)

      Hi there. I always cook them and freeze. I defrost overnight before reheating. :)

  2. I am looking for a yeast free dough recipe for something like this, wondering if anyone has something? Right now I use Pillsbury roll out pizza dough or cresent rolls and I want to get away from all the processed stuff. My family loves the taste of whole wheat flour. These look great, but I can’t put yeast in them as my kid and husband have yeast allergies.

  3. 3 stars
    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.

    1. Amy Taylor (comment moderator)

      Yes, I’ve only frozen these after cooking. If I know I am freezing, I slightly unercook them.

      1. 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!

      2. Amy Taylor (comment moderator)

        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. :)

  4. 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!

  5. 5 stars
    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!

  6. 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! :)

  7. I took the plunge and opened a yeast package for the first time in my life last night to make this recipe with my own fillings. Other than the food processor explosion (small food processor didn’t like when I poured in the liquid all at once!) this was a home run.

    I used sprouted wheat flour (for extra protein) and since it’s an end of the week / pre-groceries kind of day whatever I had on hand for fillings, which was:
    -Two meatballs (defrosted from freezer and crumbled)
    -Kale (sauteed with garlic first & finely chopped)
    -Shredded raw milk cheddar (a staple of mine from TJ’s) & ricotta salata (a harder ricotta)
    -An insignificant amount of POMI strained tomatoes – which I made a killer marinara out of by adding to a pot w/olive oil, sauteed onion scraps & a clove of crushed garlic, basil, oregano + some red wine vinegar & mashed sweet potato which really stretched the small amount of sauce into a usable quantity plus provided sweetness.
    -Sprinkled flax seeds on top in lieu of sesame seeds

    My picky 4-year old adored her pocket and even asked if I would pack the leftover for her lunch today! My pizza-loving husband easily devoured two at one sitting, and I’m enjoying my second for lunch today. Thanks for the recipe it’s definitely going into rotation.

  8. My family and I love this recipe! My son helps me with every step and he enjoys picking what good veggies go in. So thank you! I do use an organic pizza sauce, but it has agave nectar in it. I don’t want to use it anymore and wondering if you have a pizza sauce recipe or suggestions on what brand to buy. I have been searching for a recipe that doesn’t contain sugar. Or should I just use spaghetti sauce? THANKS!

    1. Assistant to 100 Days (Amy)

      Hi Melissa. You can use whatever sauce you like best. I often use marinara on pizza but I drain some of the liquid first. Muir Glenn and Earth Fare Organic are brands of tomato sauce that Lisa uses. ~Amy

  9. Sorry if this has been asked before, but how would you recommend making dough without a processor? I don’t have one and there are several recipes that I’d love to try–but I’m not sure how to translate the food processor step. I’m sure if I had one it’s be easier, but what did we do before these gadgets?


    1. Assistant to 100 Days (Amy)

      Hi Megan. You are right, it can totally be done by hand. It just takes a bit of heavy duty mixing/kneading by hand. You can also use a mixer with a dough hook. ~Amy

  10. Lindsay Van Boom

    hey Christa, above, it totally is available on Kindle because I accidentally ordered that instead of the hard cover. That’s the only reason I know the answer to your question.

  11. Two questions:
    1. The recipe says ‘see picture for size’, but there is no gauge to judge by in the picture. Can you estimate the thickness and/or diameter?

    2. On the cookbook… I don’t suppose it’s available on Kindle?

  12. Assistant to 100 Days (Amy)

    Hi Anna. No, we do not. Our focus is on real food and helping people look past the numbers. All calories are not equal and we want first and foremost to get folks off the processed stuff. :) ~Amy

  13. I’m considering ordering the cookbook and wanted to know If you include nutritional information on any of your recipes?

  14. I am perusing your website and hoping to start my family on your 100 days of real foods, as we get ready to launch into the new school year. How much time does it take to make these homemade dough pockets? Time is usually the thing that throws me–do you ever make your dinners earlier in the day while the children are in school and just reheat for dinner? And can this recipe be make early in the day?

    1. Assistant to 100 Days (Amy)

      Hi Carol Ann. Including cook time, this meal can be completed in about 45 minutes. The more you make it, obviously, the easier it becomes. I make variations of these in mass ALL the time. They are easy to reheat from the fridge or freeze for school lunches or an easy dinner at a later date. ~Amy

  15. These are delicious and a fun treat for the kids to make! I’m thinking I’d like to try a sweet filling (apples, peaches, or blueberries) as a sweet treat.

  16. These are great. I did have to use 1/2 less flour to make the dough “doughy”. Smeared pesto sauce before adding the pizza sauce. Super yum!

  17. Can you make dough and pre-stuff these and leave in the fridge over night for cooking the following night? I saw a lot of freezing comments, but didn’t know that it would be necessary for just one day.

    1. Assistant to 100 Days (Amy)

      Hi there. Honestly, I’ve not done it that way. My only concern would be that the dough might get a bit soggy from the sauce. ~Amy

      1. I would think that you could make the dough ahead and leave it in the fridge, then assemble the next day and bake. That would still save time if you knew you would be rushed the day you planned to serve them.

    1. I make a very similar recipe to these and fill and freeze them before baking. They take a bit longer to cook when frozen, but cook beautifully. I try to keep a dozen or so in the freezer for a quick dinner or when the kids have friends over.

  18. What else would you put in with the Pesto as a filling?? I made some fresh Pesto yesterday for St Patty’s Day and I think this would be a great idea for dinner tonight…

    1. Assistant to 100 Days (Amy)

      Hi there. We do not but we welcome readers to experiment and share your results with us! ~Amy

  19. Love these, this is one of my “go to” recipes! Tonight for fun I added some honey to the dough! This was amazing. We were all ooing and awing:)

  20. These were delicious!!! My son had fun forming the dough and picking out the ingredients. Thanks for the awesome and easy recipe.