Description
Scrumptious homemade pizza pockets bring comfort and flavor straight from your kitchen. Crispy golden pastry encases melted cheese and savory fillings, promising a delightful bite you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 refrigerated classic pizza crust (for both variations)
- 1 1/2 cups finely chopped broccoli (12 ounces / 340 grams frozen bag, thawed)
- 2 ounces (57 grams) pepperoni slices
- 4 ounces (113 grams) can sliced black olives, drained
Cheese:
- 1 cup shredded mozzarella cheese
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
Seasonings and Sauces:
- 1/2 cup pizza sauce
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
Instructions
- Prepare the workspace by warming the oven to 375°F (190°C) and arranging racks centrally. Coat two baking surfaces with non-stick spray or parchment paper.
- Dust a clean surface with flour and partition pizza dough into two equal portions. Gently transform each section into round discs measuring 6-8 inches in diameter. Carefully transfer these discs onto prepared baking trays.
- Craft classic pizza pockets by evenly distributing tomato sauce across one hemisphere of each dough circle. Layer generously with shredded mozzarella, crisp pepperoni slices, and sliced black olives.
- Carefully fold the bare dough section over the loaded surface, creating a half-moon shape. Firmly press edges together using fingertips or fork tines to create a tight seal. Delicately score small ventilation slits atop each pocket to release internal steam.
- For vegetable variation, lightly brush dough with extra virgin olive oil and sprinkle italian herb blend. Create a harmonious mixture of chopped broccoli florets blended with sharp cheddar and creamy mozzarella cheeses.
- Distribute broccoli-cheese combination across one side of each dough circle. Fold remaining dough over filling, sealing edges meticulously and creating strategic steam release cuts.
- Position trays in preheated oven and bake for 25-30 minutes. Midway through cooking, rotate trays to ensure uniform golden-brown coloration and consistent crispness.
- Remove from oven and allow pizza pockets to rest momentarily, permitting internal temperatures to stabilize before serving.
Notes
- Customize toppings by using leftovers like cooked chicken, ham, or roasted vegetables for variety and reducing food waste.
- Prevent soggy bottoms by preheating a baking stone or using a perforated pizza pan for crispy, evenly cooked crusts.
- Make ahead and freeze unbaked calzones by wrapping tightly in plastic wrap and aluminum foil, extending meal preparation convenience for busy days.
- Enhance flavor profiles by brushing edges with garlic butter or egg wash before baking to create a glossy, rich golden-brown finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg