Pizza Pockets

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pizza pockets handpie seasoning spices victoria gourmet recipe

I love these homemade pizza pockets because you can stuff them with whatever your heart desires. Go basic and stuff them with just cheese, classic with pepperoni, or healthy with veggies.  ORstuff them with the office favorite, Italian sausage. Perfect for weekend lunch, a game-day snack, or for hungry kids after soccer games.

Ingredients

1 tablespoon Pizza Seasoning
8 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup mozzarella, shredded
1/4 cup Italian sausage, cooked
1 cup tomato purée
1 egg + 1 tablespoon milk, lightly beaten to make egg wash

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Cook Time: 
20 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 40 minutes
Serving size: 
6

Directions

1. In a food processor combine the cream cheese, butter, AP flour and sea salt. Pulse until the mixture comes together. Remove the dough from the food processor and divide into 2 disks, wrap in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper or a silicone mat. Set aside.
3. Roll out on a floured board into a 12x12 inch rectangle that is 1/4 to 1/8 of an inch thick. Cut 4x6 inch squares. You should have 6 rectangles. Repeat with the remaining dough.
4. Stir in the Pizza seasoning into the tomato purée.
5. Add 1 teaspoon pizza sauce, 2 teaspoons mozzarella, and 2 teaspoons sausage into the center of 6 rectangles. Lay the remaining 6 rectangles on top. Crimp the edges with a fork to seal. Arrange 2 inches apart on the prepared pan. At this point these can be frozen for future use. No need to thaw, just add 5 minutes to the cooking time.
6. Brush the top and edges with the egg wash. Cut a thin slice into the center to allow the pocket to vent.
7. Bake for 15-20 minutes or until pockets are golden brown. Serve warm with remaining pizza sauce.

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Recipe Tip:
Pro Tip: make a double or triple batch and freeze before baking. No need to thaw before baking—these make dinner on super busy days, a lifesaver.