Easy Cheesy Homemade Pizza Pockets

Step 1: Prepare the Dough

Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes, or until it becomes frothy.

Mix Ingredients: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

Knead Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.

Let Dough Rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Prepare the Filling

Mix Filling: In a bowl, combine the mozzarella cheese, cheddar cheese (if using), pizza sauce, and any other desired toppings like pepperoni. Stir in the dried oregano and basil.

Step 3: Assemble the Pizza Pockets

Preheat Oven: Preheat your oven to 375°F (190°C).

Roll Out Dough: Punch down the risen dough and turn it out onto a floured surface. Roll it out to about 1/8-inch thickness.

Cut Dough: Use a round cutter or a cup to cut out circles of dough (about 4-5 inches in diameter).

Add Filling: Spoon a small amount of the filling onto one half of each dough circle, leaving a small border around the edges.

Seal Edges: Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, and crimp with a fork if desired.

Prepare for Baking: Place the filled pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg mixed with water, and sprinkle with garlic powder if desired.

Step 4: Bake

Bake: Bake in the preheated oven for 15-20 minutes, or until the pockets are golden brown and the cheese is melted.

Dough: If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.

Cheese: Feel free to experiment with different types of cheese or add other favorite pizza toppings.

Freezing: These pizza pockets can be frozen before baking. Just assemble them, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.