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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.

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.

Pizza Pockets – Three Ways

Prep Time

30 min

Total Time

55 min

Serves

3 per type

Print

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

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.

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.

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