Cheesy Pizza Pockets Delight (Print-Friendly Version)
Golden crust pockets filled with gooey cheese, tomato sauce, and customizable savory toppings.
# What You'll Need:
→ Dough
01 -
440 grams all-purpose flour, plus extra for dusting
02 -
7 grams active dry yeast (1 packet)
03 -
5 grams sugar (1 teaspoon)
04 -
5 grams salt (1 teaspoon)
05 -
300 milliliters warm water (40-46°C)
06 -
30 milliliters olive oil, plus extra for greasing
→ Filling
07 -
450 grams Italian sausage, casings removed
08 -
1 medium onion, finely chopped
09 -
2 cloves garlic, minced
10 -
800 grams crushed tomatoes (1 can)
11 -
425 grams tomato sauce (1 can)
12 -
1 teaspoon dried oregano
13 -
½ teaspoon dried basil
14 -
¼ teaspoon red pepper flakes (optional)
15 -
Salt and pepper, to taste
16 -
225 grams shredded mozzarella cheese
17 -
115 grams shredded provolone cheese
18 -
55 grams grated parmesan cheese
→ Egg Wash (Optional)
19 -
1 large egg
20 -
15 milliliters water (1 tablespoon)
# How to Make It:
01 -
Combine warm water, sugar, and yeast in a large bowl. Let sit for 5-10 minutes until foamy to ensure yeast activation.
02 -
Add flour and salt to the yeast mixture and stir until combined. Incorporate olive oil and mix until a shaggy dough forms.
03 -
Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Adjust with flour if too sticky.
04 -
Lightly grease a bowl with olive oil, place dough inside, and cover. Let rise in a warm area for 1 to 1.5 hours until doubled in size.
05 -
In a skillet over medium heat, brown the Italian sausage, breaking it up as it cooks until no pink remains. Drain excess grease.
06 -
Add chopped onion to the skillet and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, avoiding browning.
07 -
Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Simmer on low heat for 15-20 minutes, stirring occasionally.
08 -
Remove skillet from heat and allow the filling to cool completely to prevent soggy dough when assembling.
09 -
Once cooled, stir shredded mozzarella, provolone, and grated parmesan into the filling until evenly distributed.
10 -
Heat oven to 200°C. Line a baking sheet with parchment paper to prevent sticking.
11 -
Punch down the risen dough and divide into 12 equal portions. Roll each into a 12-15 cm diameter circle on a floured surface.
12 -
Place approximately 60 milliliters (¼ cup) of filling in the center of each dough circle. Fold into a half-moon and pinch edges tightly to seal, crimping with a fork if desired.
13 -
Optionally brush pockets with egg wash made from egg and water. Bake for 15-20 minutes until golden brown and heated through.
14 -
Allow pizza pockets to rest on the baking sheet for several minutes before serving to avoid burns from hot filling.
# Additional Tips:
01 -
Ensure filling is fully cooled before assembling to prevent dough from becoming soggy.
02 -
Pizza pockets can be assembled ahead and refrigerated for up to 24 hours; add extra baking time if baked cold.
03 -
Freeze cooled baked pockets individually wrapped for up to 2 months; reheat at 175°C for 20-25 minutes from frozen.