Soft and Fluffy Pizza Pockets
These soft and fluffy pizza pockets are perfect to make ahead. Enjoy them fresh out of the oven, or freeze for a rainy day! Perfect for school lunches, and after school snacks, they're sure to be a hit! Servings depends on how large or small you make the pockets, make them bite size, palm sized, or larger.
Ingredients
- 3 3/4 - 4 cups bread flour see notes (above) to sub with all purpose flour
- 2 tsp instant yeast or active dry yeast
- 1 1/2 tsp sugar
- 2 1/4 tsp salt
- 3 tbsp olive oil
- 1 3/4 cups warm milk or water or non dairy alternative
- dried oregano
- grated parmesan I use trestelle, it's halal
- granulated garlic salt not granulated garlic
Instructions
- Add in the warm milk, sugar and yeast to the bowl of a stand mixer, or bowl if you're kneading by hand. Stir to combine, set aside for 5 minutes.
- Once the yeast is bubbly, add in the salt, olive oil and 2 cups of flour.
- Using the dough hook on a stand mixer, mix on low (speed 2), or mix by hand.
- The dough will be very wet, thats okay.
- Add in another 1 1/2 cups of flour and mix until combined.
- Add in 1/4 cup of flour, let the stand mixer knead until well combined.
- If the dough looks like it's sticking to the bottom of the bowl, add the last 1/4 cup of flour. If the dough is leaving the sides of the bowl as it's being mixed, there is no need to add more flour.
- Allow the stand mixer to knead the dough on speed 2 for 5-7 minutes, or. knead with greased hand for 7-10 minutes - until the dough is no longer tacky.
- Take the dough out of the bowl, and knead with greased hands for another 3-5 minutes or until the dough is no longer tacky. Stretch the dough outward from the top and fold it back into the centre as you knead, repeat on all sides and several times.
- Once the dough is ready, place it into a greased bowl, cover and set aside for one hour or until doubled in size.
- punch the dough down and divide into equal sized balls. I like to make the pizza pockets about 5 inches long, and this recipe usually yields about 16 pockets.
- Preheat the oven to 350F
- Roll each ball of dough out to about 1/2 cm thickness
- Spread about 1/2 tbsp tomato sauce (I use my favourite pasta sauce) over the centre of the dough leaving a 1/2cm border, 1 tbsp of shredded mozarella cheese and your fillings of choice over the bottom half of the dough.
- Fold the top half over the bottom half. Crimp with a fork, or fold as shown in my Instagram/Tiktok/Youtube post.
- Brush with olive oil and sprinkle with 1/2 tsp each: dried oregano, grated parmesan, and garlic salt.
- Place on a parchment lined baking sheet. Repeat until all the pockets have been folded. Set aside for ten minutes.
- Bake for 20-25 minutes, or until light golden.
- Enjoy fresh, or freeze for later!