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Pizza Pockets - Three Ways


Using the Shop’s homemade pizza dough and 3 different combinations of toppings, you can make and freeze for easy lunches. Or, make these pizza pockets ahead of time and pack for school lunches.



Ingredients

Breakfast Pizza Pocket

1x pre-made pizza dough ball

6 slices cheddar cheese

3 eggs, cooked (scrambled)

2 small breakfast sausages, cooked and sliced


Vegetarian Pizza Pocket

1x pre-made pizza dough ball

1 cup diced bell pepper (mix red and green)

2 mushrooms, sliced

1 cup shredded mozzarella cheese

½ cup pesto sauce


Pepperoni & Cheese Pizza Pocket

1x pre-made pizza dough ball

15-20 pepperoni slices

1 cup shredded mozzarella cheese

½ cup massimo's tomato sauce


Servings: 3 pizza pockets per type

Preparation: 30 minutes

Total Time:  55 minutes

Kitchen Equipment: large baking sheet, parchment paper


Instructions

    1. Prepare your ingredients:
      Breakfast Pizza Pocket: Cook the breakfast sausage according to package directions and set aside. Cook the eggs, scrambled to your desired consistency. 
      Vegetarian Pizza Pocket: Dice the bell peppers and slice the mushrooms.
      Pepperoni & Cheese Pizza Pocket: Measure out ingredients.
    2. Preheat the oven to 400F and line a baking sheet with parchment paper.
    3. To make the pizza pockets divide the dough into 3 pieces, roll/stretch into 6 inch circles, place on a baking sheet and then make as follows:
      Breakfast Pizza Pockets: Layer 1 slice of cheese followed by dividing the scrambled eggs and breakfast sausage pieces between the 3 pizza pockets followed by 1 more slice of cheese. Fold the dough over to make a pocket and pinch the edges together, use a fork to crimp the edges to seal further. Cut 2 slits in the top.
      Vegetarian Pizza Pockets: Spread pesto sauce over each piece of dough, dividing between the 3 pizza pockets and leaving a little room at the edge of each piece of dough. Then divide the toppings between each pizza pocket, a few tablespoons of each (make sure you can still comfortably fold the dough over). Fold the dough over to make a pocket and pinch the edges together, use a fork to crimp the edges to seal further. Cut 2 slits in the top.
      Pepperoni & Cheese Pizza Pockets: Spread tomato sauce over each piece of dough, dividing between the 3 pizza pockets and leaving a little room at the edge of each piece of dough. Then divide the toppings between each pizza pocket, a few tablespoons of each (make sure you can still comfortably fold the dough over). Fold the dough over to make a pocket and pinch the edges together, use a fork to crimp the edges to seal further. Cut 2 slits in the top.



    4. Bake for 20-25 minutes until golden brown.

    Recipe Pro Tips:

    • To freeze and reheat later: first bake the pizza pockets, then wrap in foil and store in a freezer bag in the freezer for up to a month. To reheat, microwave 1-2 minutes to thaw and then 1-2 minutes more to fully heat before enjoying. 
    • You can also make these ahead of time and store uncooked in the fridge for one day, then bake.