Description
This recipe for DIY Pizza Pockets combines a simple homemade dough with a classic pizza filling to create a delicious, handheld snack that’s perfect for lunch or a quick dinner. The dough is made with flour, Greek yogurt, baking powder, and kosher salt, providing a tender and slightly tangy base. Filled with shredded mozzarella, sliced pepperoni, and tomato sauce, these pockets are baked until golden and melty inside.
Ingredients
Scale
For the Dough
- 3 cups Flour
- 3 cups Greek Yogurt
- 2 tbsp Baking Powder
- 2 tsp Kosher Salt
For the Filling
- 1 cup Shredded Mozzarella
- 1 cup Pepperoni, sliced
- 1 cup Tomato Sauce
Instructions
- Prepare the Dough: In a large mixing bowl, combine the 3 cups of flour, 2 tablespoons of baking powder, and 2 teaspoons of kosher salt. Stir to blend the dry ingredients evenly. Add the 3 cups of Greek yogurt gradually and mix until a dough forms. Knead lightly until smooth and combined.
- Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully preheat to ensure even baking.
- Roll Out the Dough: On a floured surface, divide the dough into equal portions. Roll each portion out into a circle or square approximately 6 inches in diameter and about 1/4 inch thick.
- Add the Filling: Spread a thin layer of tomato sauce on half of each rolled dough piece. Sprinkle shredded mozzarella over the sauce, then top with sliced pepperoni evenly.
- Seal the Pockets: Fold the dough over the filling to form a pocket. Press the edges firmly together to seal, using a fork to crimp the edges to prevent leaking during baking.
- Bake the Pizza Pockets: Place the pockets on a baking sheet lined with parchment paper. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes or until the dough is golden brown and cooked through.
- Cool and Serve: Allow the pockets to cool for a few minutes after baking to let the filling set and prevent burns. Serve warm for the best taste.
Notes
- You can substitute pepperoni with other fillings like vegetables or cooked sausage for variety.
- If you prefer a crispier exterior, brush the dough with olive oil before baking.
- The dough can be refrigerated for up to 2 days before baking or frozen for up to a month.
- Make sure the dough edges are sealed well to avoid leakage of the filling during baking.
Keywords: pizza pockets, homemade pizza pockets, Greek yogurt dough, easy pizza recipe, handheld pizza, snack recipe