Homemade Pizza Pockets

The best way to do this is to make a whole bunch of these at a time. If you are gonna make a mess, you might as well get yourself stocked up for the next couple of months. Do it on a day where you can spend a couple of hours getting them all made. Then pack them into freezer-safe zip bags. Don’t pack too many into one bag. Allow them to cool, then pack 5 or 6 into one gallon-size bag. These are so incredibly good that they don’t have to just be an after-school snack. They could be eaten for dinner on those busy weeknights. They heat up in the microwave (from frozen) in about a minute!

Homemade Pizza Pockets

Course Main Course

Cuisine American

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings 18

Calories 350 kcal

Author Brandie @ The Country Cook

Ingredients

- For the Dough:
- 2 Eggland’s Best Eggs
- ¾ cup milk
- ½ tsp minced garlic
- 3 cups all-purpose flour
- ½ cup grated parmesan cheese
- ½ tsp salt
- 1 ½ tbsp baking powder
- 1 tsp Italian seasoning
- ½ cup cold salted butter (1 stick) cubed
- For the filling:
- 1 14 oz jar pizza sauce
- 1 ½ cups shredded mozzarella cheese
- 18 slices pepperoni
- 1 cup cooked and crumbled sausage
- Optional crust topping:
- ½ cup salted butter (1 stick) melted
- 1 tbsp dried parsley

Instructions

Preheat oven to 450f degrees
Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
In a small bowl, whisk together Eggland’s Best eggs, milk and garlic.
In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
Stir the egg mixture into the flour mixture.
Mix until dough comes together into a loose ball.
To make this easier, use an electric mixture with a dough attachment.
Dump the dough ball onto a large, floured countertop.
Knead the dough ten times (turning it over onto itself and turning 90 degrees)
Add additional flour as necessary to keep it from sticking.
Using a rolling pin, roll out dough to ½-inch thickness.
Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
After cutting out the circles, press them down slightly to make them a bit larger and to make room for fillings.
Place the crust circles on prepared baking sheets.
Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
Carefully fold the crust in half and press together the edges.
Take a fork and go around the edges to make sure they seal closed.
Bake at 450f degrees for 13-15 minutes until crust is lightly browned.
Continue until all pizza pockets are made.
Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.