Description
How to make Easy Cheesy Pizza Pockets with fluffy dough, gooey mozzarella, and zesty marinara that are perfect for a quick family dinner.
Ingredients
Scale
- Dough Base:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- Pizza Filling:
- 1 ½ cups marinara sauce (your favorite brand)
- 2 cups shredded low-moisture mozzarella cheese (from a block)
- ½ cup mini pepperoni (optional, but highly recommended)
- Flavor & Seasoning:
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Finishing Touches:
- 1 large egg, beaten (for egg wash)
- 2 tablespoons grated Parmesan cheese (for topping)
Instructions
- Activate Yeast: Combine warm water, sugar, and yeast in a bowl; let it bloom for 5 minutes until foamy. Then, whisk in flour, salt, and olive oil to start your Easy Cheesy Pizza Pockets dough with a good base.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place it in an oiled bowl, cover, and let it rise in a warm spot for 30-45 minutes until doubled.
- Prep Filling: While the dough rises, mix marinara sauce, garlic powder, dried oregano, black pepper, and shredded mozzarella in a bowl. Add mini pepperoni if desired; this delicious filling is crucial for your Easy Cheesy Pizza Pockets.
- Preheat & Roll: Preheat your oven to 400°F (200°C). Divide the risen dough into 6-8 equal pieces. Roll each piece into a 6-inch circle on a lightly floured surface, ensuring even thickness for baking.
- Assemble Pockets: Spoon about 1/4 cup of filling onto one half of each dough circle. Fold the other half over and crimp the edges tightly with a fork to seal your Easy Cheesy Pizza Pockets, preventing any leaks.
- Bake & Serve: Brush pockets with egg wash, sprinkle with Parmesan, and bake for 15-20 minutes until golden brown. Let them cool slightly before serving these warm, satisfying Easy Cheesy Pizza Pockets.
Notes
Ensure water is 105-115°F for yeast activation; crimp pocket edges very tightly to prevent filling leaks.
Store cooled pizza pockets in an airtight container in the refrigerator for 3-4 days to maintain freshness.
Experiment with provolone or cheddar, or add cooked sausage, but avoid overly wet ingredients to prevent sogginess.
Serve warm, fresh from the oven, with a side of extra marinara for dipping or a simple green salad.
Assemble and freeze unbaked pockets on a tray; bake from frozen at 375°F for 20-25 minutes.
**Allergy Information:** Dairy, Eggs, Gluten