These Pizza Pockets, inspired by and , turned out beautifully today!
I doubled our family’s favorite homemade pizza dough recipe for the dough.
Then I cut the dough into pieces.
And rolled those dough pieces into balls.
Next, I flattened the balls with the rolling pin.
When I turned my back someone was making some artistic designs on my rolled-out dough. 🙂
Then, I dolloped a little of the filling on.
Sprinkled the filling with cheese
And sealed up the edges with my fingertips.
Ready to go into the oven.
The end result — so yummy and delicious! And my whole family agreed with me that this recipe is a definite keeper.
Freezer-Friendly Pizza Pockets
- 2 Tablespoons active dry yeast
- 2 cups warm water (105 to 115 degrees F.)
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 Tablespoons oil (I used olive oil.)
- 5 cups flour (I used unbleached, but I think half white, half whole-wheat would also work well.)
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 1/2 cup pasta sauce or pizza sauce
- 2-3 cups shredded cheese (I used mozzarella, but I think cheddar or a mixture of cheese would work well, too.)
- Other optional filling ingredients: diced black olives, pepperoni, diced green pepper, and/or diced mushrooms
To make dough: Mix yeast into warm water until dissolved. Add sugar, salt, oil, and flour. Mix well and dump onto a floured surface and knead for 3-5 minutes.
To make filling (I browned this while mixing up the dough): Brown ground beef with onion (and green pepper, if desired). Drain. Add pasta sauce and mix together. Add other optional filling ingredients, if desired.
To make Pizza Pockets: Divide dough into 15-20 pieces. Roll pieces into balls. Flatten balls into circles with rolling pin. Dollop a few tablespoons of filling onto dough circle and sprinkle with cheese. Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze: Cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.
Recipe inspired by and .
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.