Let’s be real- making school lunches can get boring, quick. Not just for us as the parents packing lunches- but for kids, too. These homemade pizza pockets not only feel fun- but they’re a great make-ahead main using shortcut options! p.s. They work great for an easy dinner, as well!
Homemade Pizza Pockets
Basic Recipe (Makes 4 pizza pockets per 1 crust):
1 pre-made pizza crust 1 cup pizza sauce (or favorite pasta sauce- additional options, below) 1 cup shredded cheese 2-3 tsp olive oil or garlic oil (below) 2-4 tbsp flour (as needed) sea salt (as needed)
Optional Garlic Oil: Gently heat 2 tbsp olive oil in a small pan. Whisk in 1 clove of minced garlic, turn off heat and let sit for 5 minutes.
1. Preheat oven to 425. While oven is preheating, remove pizza crust from refrigerator and let sit on warming oven. Meanwhile, line a pan with parchment paper and sprinkle with a small amount of flour (1-2 tbsp).
2. After 10-15 minutes, sprinkle clean counter or cutting board with additional flour and place pizza dough on counter. Cut into four equal pieces. One at a time, roll into a circle and top with sauce and cheese (or additional toppings, below) on one half.
3. Close pocket by folding circle in half and pressing on edges with fingers or a fork (I prefer a fork for the best seal). Place on baking sheet and brush with olive oil or garlic oil and sprinkle with salt.
5. Bake in oven 10-15 minutes, until dough is puffy and cooked through.
Broccoli Cheddar Pizza Pockets: olive oil, as needed 1 cup broccoli, fresh or frozen, steamed or blanched for 3-4 minutes and drained well 1 cup cheddar cheese 1 cup shredded rotisserie chicken or chopped cooked breaded chicken (I like Trader Joe’s)
1. Follow basic directions- in lieu of sauce, brush dough with a generous amount of olive oil.
2. Top one half of each dough circle with broccoli, cheese and chicken.
Meatball Marinara Pizza Pockets:
To basic recipe, add 1 cup quartered pre-made or homemade meatballs. To top: 2 tbsp chopped fresh parsley.
1. Follow basic directions.
2. Top one half of each dough circle with sauce, cheese and meatballs.
3. Top with fresh chopped parsley before serving.
BBQ Chicken Pizza Pockets: 1/2 cup barbecue sauce (in lieu of pizza sauce) 1 cup mozzarella or pepperjack cheese 1 cup shredded rotisserie chicken or chopped cooked breaded chicken (I like Trader Joe’s) 1/4 cup chopped red onion and/or sweet pickled jalapenos (Kris’ favorite!).
1. Follow basic directions- in lieu of sauce, use your favorite barbeque sauce
2. Top one half of each dough circle with cheese, chicken and red onion or pickled jalapenos.
1 pre-made pizza crust 1 cup pizza sauce (or favorite pasta sauce- additional options, below) 1 cup shredded cheese 2–3 tsp olive oil or garlic oil (below) 2–4 tbsp flour (as needed) sea salt (as needed)
Optional Garlic Oil: Gently heat 2 tbsp olive oil in a small pan. Whisk in 1 clove of minced garlic, turn off heat and let sit for 5 minutes.
Instructions
1. Preheat oven to 425. While oven is preheating, remove pizza crust from refrigerator and let sit on warming oven. Meanwhile, line a pan with parchment paper and sprinkle with a small amount of flour (1-2 tbsp).
2. After 10-15 minutes, sprinkle clean counter or cutting board with additional flour and place pizza dough on counter. Cut into four equal pieces. One at a time, roll into a circle and top with sauce and cheese (or additional toppings, below) on one half.
3. Close pocket by folding circle in half and pressing on edges with fingers or a fork (I prefer a fork for the best seal). Place on baking sheet and brush with olive oil or garlic oil.
5. Bake in oven 10-15 minutes, until dough is puffy and cooked through.
Notes
Broccoli Cheddar Pizza Pockets: olive oil, as needed 1 cup broccoli, fresh or frozen, steamed or blanched for 3-4 minutes and drained well 1 cup cheddar cheese 1 cup shredded rotisserie chicken or chopped cooked breaded chicken (I like Trader Joe’s)
Meatball Marinara Pizza Pockets:
To basic recipe, add 1 cup quartered pre-made or homemade meatballs. To top: 2 tbsp chopped fresh parsley.
BBQ Chicken Pizza Pockets:
1/2 cup barbecue sauce (in lieu of pizza sauce) 1 cup mozzarella or pepperjack cheese 1 cup shredded rotisserie chicken or chopped cooked breaded chicken (I like Trader Joe’s) 1/4 cup chopped red onion and/or sweet pickled jalapenos (Kris’ favorite!).
