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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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.
For another fun flavor, make these into Mexican Flavored Pizza!
Whole-Wheat Pizza Pockets
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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Servings: 4 people
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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
- Preheat oven to 425 degrees F.
- In a glass measuring cup heat 1-cup water until warm. Drop in 2 teaspoons yeast and let rest for a minute.
- After the yeast foams up a bit add the salt and olive oil to the water mixture and gently stir if necessary.
- 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.
- Coat a large bowl with olive oil, add the pizza dough ball, and cover with plastic wrap while you prepare the other fillings.
- 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!
- 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).
- 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).
- 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!
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Pizza Pockets
Amount Per Serving
Calories 683
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 78mg26%
Sodium 1065mg46%
Potassium 395mg11%
Carbohydrates 71g24%
Fiber 11g46%
Sugar 2g2%
Protein 37g74%
Vitamin A 740IU15%
Vitamin C 12.5mg15%
Calcium 535mg54%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
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.
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. :)
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.
Can i use white wheat flour instead? If so, do i sub 1:1?
You can and it is 1:1.
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!
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.
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.
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.
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
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.
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!
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
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?
Thanks!
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
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.
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?
I see that it is… Purchased cookbook for Kindle.
Hi Christa. The squares are probably 5×5. And yes, you can get the Kindle version. ;)
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
I’m considering ordering the cookbook and wanted to know If you include nutritional information on any of your recipes?
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?
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
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.
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!
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.
Thanks!
I was wondering the same thing, Chrystal!
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
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.
Has anyone tried freezing these for later? Cook first then freeze or freeze, defrost then cook?
Hi Amanda. I cook and then freeze. I defrost overnight and reheat in the oven. ~Amy
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.
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…
Hi there. How about roasted tomatoes and red peppers with fresh mozzerella? :) ~Amy
Would I sauté my greens before adding them?
Hello Anna. You certainly could. :)
I’m not sure where I went wrong but my dough came out very dry :(
Do you have a recipe that would make this gluten free, because these look really yummy
I would also be interested in a gluten free version, thanks!
Hi there. We do not but we welcome readers to experiment and share your results with us! ~Amy
These look amazing, pinning for later!
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:)
These were delicious!!! My son had fun forming the dough and picking out the ingredients. Thanks for the awesome and easy recipe.
How would you reheat these from the freezer? Thanks for another quick, real meal for work nights!!
Hi Megan. I usually defrost overnight and reheat them in the oven until heated through. ~Amy
Is it normal for the dough to be dry? I’ve never worked with dough before so I’m not sure!
I put all ingredients in my kitchen aid and it formed together for the most part, it’s just dry!
Hi Debra. It should be relatively moist and pliable. It should not be dry enough to crack or not adhere. ~Amy
Hi Jennifer. Were both your yeast and flour fresh? Also, be sure water is warm and not hot. Hot water will kill yeast. ~Amy
Not sure what happened, but my dough did not turn out, I used my kitchen aide mixer with the dough hook and it never formed. So I improvised and used rice cakes for our pizzas!
Is it okay to make the dough the night before and let it sit in the fridge for 24 hours?
I have no experience with dough “rising” or spoilage.
Hi Krissy. The dough should be fine to use even after a day in the fridge. :) ~Amy
can this dough be made ahead and frozen?
Hi Franki. It can. Just thaw in the fridge over night and then allow it to sit at room temp before trying to work with the dough. ~Amy
These were easy and delicious. I had no ricotta in the house so I just used sauce, mozzarella and veggies. I made one with no sauce for my picky eater. I love that you can customize each one differently! This was the first meal that everyone ate happily in a while. I like the idea of making one “family meal” but having some choice available for the kids (and my equally picky husband). The whole recipe took me about an hour including baking and waiting for the dough to rise.
Made these for the 1st time today. Hubby and I loved them! Waiting for our kiddos stamp of approval. :) (This was my 1st time to make pizza dough, or really use flour, and it turned out great!:) )
I LOVE this recipe, and it would be perfect for my new link party. This link party is called ‘Required Ingredient Recipe Link Party’ and I’ll be holding it every Sunday, starting right now.
The idea is to focus on a single ingredient each week and I’m starting off with cheese because everyone loves cheese!
I’m planning to do a ton of promotion to get this link party off the ground, so any recipes you post should get lots of attention.
Regardless of if you link up or not, I’m pinning this recipe! Yum!
Hope to see you at the link party…
http://futureexpat.com/2013/10/required-ingredient-cheese/
Hi, i made this yesterday, althoug i tweaked the recipe a little, i made mine in 3 flavors, mozzarela and peperoni, mozzarella and ham and some with goatcheese and spinach, they all came out delicious, i made them extra small, and there wew only 2 leftovers, which were sent in todays lunch for my kid; thanks for an excelent recipe, next time ill try doubling and freezing.
I’ve never made dough before. All I have is a handheld blender. Can I use this to make the dough?
Hi Ginger. It is too much for a handheld blender but you can totally do it by hand without any gadget. :) ~Amy