Homemade Cheesy Pizza Pockets with Pepperoni (Print version)
Soft homemade pizza dough folded around mozzarella, pepperoni, and sauce, then baked until golden and melty.
# Ingredients:
For the dough
01 -
1 cup (240 ml) warm water, about 105 to 110 degrees F
02 -
2 1/4 teaspoons active dry yeast
03 -
1 teaspoon granulated sugar
04 -
2 tablespoons olive oil, plus more for brushing
05 -
2 1/2 cups (315 g) all-purpose flour, plus more as needed
06 -
1 teaspoon fine salt
For the filling
07 -
3/4 cup (180 ml) thick pizza sauce, plus more for dipping
08 -
2 cups (225 g) shredded low-moisture mozzarella
09 -
30 small pepperoni slices
10 -
1 teaspoon Italian seasoning or dried oregano
11 -
1/4 cup (25 g) grated parmesan cheese
# Instructions:
01 -
Stir the warm water, yeast, and sugar in a large bowl. Let stand for 5-10 minutes, until foamy.
02 -
Add olive oil, flour, and salt. Mix until shaggy, then knead for 5-7 minutes until smooth and elastic, adding only a little flour if it sticks heavily.
03 -
Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until puffy and nearly doubled.
04 -
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
05 -
Divide the dough into 6 pieces and roll each into a 6-inch round. Spread 1-2 tablespoons sauce over one half, leaving a 3/4-inch border. Add mozzarella, pepperoni, and Italian seasoning.
06 -
Fold the plain half of dough over the filling. Press out excess air, pinch the edges closed, crimp with a fork, and poke 2 small vents in the top.
07 -
Brush the tops with olive oil and sprinkle with parmesan. Bake for 15-18 minutes, until golden brown. Rest for 5 minutes before serving with extra sauce.
# Good to know:
01 -
Use thick pizza sauce so the pockets do not turn soggy.
02 -
Let the dough rest briefly if it shrinks while rolling.
03 -
Cool fully before freezing for the best reheated texture.