Homemade Stuffed Pizza Pockets are made with an easy homemade pillowy dough and baked with your favorite pizza toppings all up inside. These heavenly pizza pockets are brushed with a garlic butter and sprinkled with Parmesan. They puff right up when baking and come out golden brown!
There are endless possibilities when it comes to that delicious cheesy thing we call PIZZA.
I’m thinking I could be that kind of person that is addicted to pizza. Are you? What would we be called??? Ummm, pizza-holics?
Well, I’m one of those. My kids are with me. And, then so is Justin. Maybe it’s a family thing with us.
We have a favorite pizza delivery place, which happens to be more than 30 miles away, across the Wasatch Mountains, down a canyon, and across the river…
No, really! Although, their delivery range probably cuts off miles before it hits my half way mark to get there.
I call Mr. Pizza Man down over yander and let him know I’m in route. I’m thinking we might just be one of his favorite (traveling) customers. He has the pizza all nice and hot when we arrive!
But, when we’re not traveling across 3 county lines for fresh baked pizza… I really do make pizza at home.
These Homemade Stuffed Pizza Pockets are my family’s favorite!
knead need to wait for this homemade dough to rise. I mean, do YOU have time for dough to rise on a Thursday night? I sure don’t.
It’s fast to put together and even more fun for the whole family to build their own personal pizza pockets!
After the dough is all kneaded, place it on a large clean surface with NO flour. Cut the dough in half and then into quarters. Makes eight pizza pockets. If this is too much for you, wrap each individual baked pocket with freezer wrap. Then just pop in the oven (unwrapped) until warm, for another time!
When flattening each ball of dough, simply hold it between your hands and work it out with your fingers in a circular motion. Your dough may end up in a circle or a rectangle. Whichever one is fine. (As you can see above.)
Fill one side of the dough with your favorite toppings and sauce. Be sure to leave enough room near the edges to fold and pinch them together. Tip: Press the top piece of dough with your left finger and pull up the bottom piece of dough with your right hand to fold up and over.
After you’ve pinched and folded together the edges closed, use a dough scraper or a flat spatula to lift up the filled dough. Put on a cornmeal covered baking sheet.
Brush melted garlic butter on the tops of dough and sprinkle grated Parmesan cheese on the top.
If everyone is having different kinds of pizza, label the tops a little with what is inside.
Yes. That one with the jalapeno is, well, you know! All mine! (Shredded chicken, Parmesan Cream Sauce, mozzarella, and jalapenos!)
Bake in a preheated 350 degree oven for 25 to 30 minutes. Just keep an eye on it after 20 minutes. I like to set my pan on the lowest shelf of the oven so the bottom gets a little crispy. But remember, every oven is different. Bake until golden brown on the top.
- 1 tablespoon dry active yeast
- 1 tablespoon granulated sugar
- 1 cup water, warm (100-110 degrees)
- 1/2 cup milk, heated to warm temperature. I use whole milk
- 4 tablespoons butter
- 3 to 3 1/2 cups of bread flour
- 2 teaspoons salt
- 2 tablespoons cornmeal
- garlic powder
- grated Parmesan
- 8 ounce can tomato sauce
- 2 teaspoons Italian seasoning
- mini pepperonis and mozzarella
- shredded (leftover) chicken breasts
- ham and cheese
- ...any of your favorites!
- 2 tablespoons butter, melted
- garlic powder
- grated Parmesan
- Put yeast and sugar in a small bowl, add the warm water and stir. Set aside for 10 minutes.
- Heat the milk (warm to the touch) with 2 tablespoons of butter, until melted. Set aside.
- Put one and a half cups of bread flour and salt into a large mixing bowl.
- Add the proofed yeast and milk mixture into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. (About 5-8 minutes.) Add additional flour one tablespoon at a time, if needed.
- Preheat oven to 350 degrees.
- Take dough out of the bowl and set onto a clean surface. Do not flour the surface.
- Cut the dough in half and then into quarters, making 8 pieces of dough.
- When flattening each ball of dough, simply hold it between your hands and work it out with your fingers in a circular motion. Your dough may end up in a circle or a rectangle. Whichever one is fine.
- Fill one side of the dough with your favorite toppings and sauce. Be sure to leave enough room near the edges to fold and pinch them together.
- *Pinch and fold together the edges closed. Use a dough scraper or a flat spatula to lift up the filled dough.
- Sprinkle cornmeal on a covered baking sheet.
- Put each pizza pocket onto the baking sheet, 1/2 inch to an inch apart.
- Add the garlic powder to 2 tablespoons of melted butter.
- Brush melted garlic butter on the tops of dough and sprinkle grated Parmesan cheese on the top.
- Bake in a preheated 350 degree oven for 25 to 30 minutes. Or until golden brown on the tops.
- *How to pinch and seal the ends of the dough together: Press the top piece of dough with your left finger and pull up the bottom piece of dough with your right hand to fold up and over.
- If everyone is having different kinds of pizza, label the tops with a little bit of what is inside.
What are your favorite pizza toppings?These Homemade Stuffed Pizza Pockets were shared and link up to party with: Little Miss Celebration Roubinek Reality