Ready for an easy to make lunch idea the whole family will love? These homemade Freezable Pizza Pockets are perfect for the adults and the kids’ lunchboxes! They are freezer-friendly and can go from freezer to lunchbox without any extra steps. Load them up with all of your favorite pizza toppings for a customizable lunch.
Going back to school and thinking of new lunch ideas can be stressful. But it doesn’t have to be! That is why we are always trying out new ideas and then sharing them with you! My kids love anything with the word pizza in it. They love our Homemade Pizza Bagel Bites and our Easy Pizza Pasta Salad. We had some hot pockets a few weeks ago and I knew I should try making some at home for a new lunch box idea. These Freezable Pizza Pockets turned out great and each and every one of us enjoyed them.
Key Ingredients for these Freezable Pizza Pockets
Oat Bran Cereal– We added this healthy cereal to the dough recipe for some extra fiber and antioxidants. Oat bran helps fight against diseases and can help lower cholesterol, too! This cereal is versatile and can easily be added into many recipes.
Whole Wheat Flour– We chose to make the dough with whole wheat flour, too. It has more nutritional value and no one in the family can really taste the difference so we use it when we can!
Tomato Sauce– For this recipe we used no salt added tomato sauce instead of a pizza sauce. This way there isn’t any extra added sugar or anything. Tomato sauce is loaded with fiber and essential Vitamins and minerals, too!
Mushrooms– Our family likes mushrooms on their pizza so we added them in these homemade pizza pockets. Mushrooms are a great source of Vitamin D and protein.
Sweet Peppers– We also like peppers on our pizzas so we added them into this recipe for a little crisp and added flavor. Peppers have many anti-inflammatory benefits for the body, can help in controlling diabetes, and are high in Vitamin C!
How to make these Freezable Pizza Pockets
Step 1: Make the pizza dough
First combine the all-purpose flour, yeast, sugar and salt in stand-mixer with paddle attachment. Then add the oil and warm water. Switch the paddle attachment to the dough hook.
Add the oat bran and mix until combined. Then add the whole wheat flour a little at a time and stop when it forms a slightly sticky ball. Continue to run mixer for one minute. Brush the ball of dough with 1 teaspoon olive oil, cover with plastic wrap and place somewhere warm to rise 1 hour.
Step 2: Roll out and cut into rounds
Next roll out half of the dough to 1/4-inch thick, dusting with more flour if too sticky. Then use 4-inch round cookie cutter to cut rounds.
Step 3: Fill pockets
Fill each round with the tomato sauce, cheese, mushrooms, and peppers.
Step 4: Seal and bake
Once the toppings are loaded, fold the dough over and press to seal. Use a fork to crimp and seal the edges. Then place on a baking sheet and bakes for about 15 minutes or until golden browned.
Step 5: Freeze
Once the pockets are cooled, freeze in a single layer on a baking sheet. Once frozen, wrap individually in plastic wrap and transfer to freezer bag. If placed frozen in a lunchbox, even with an ice pack, they will defrost by lunchtime.
Make sure to PIN IT!
Nutrition Tip: Making your own pizza pocket dough helps you not only control the types of ingredients typically found in pizza pockets, but it’s also easier on your budget!
How do you #PowerYourLunchbox? Show us your healthy lunchboxes on Instagram using #PowerYourLunchbox.
Looking for more lunchbox solutions?
- 25+ Nut Free Lunchbox Ideas
- 34+ Non-Sandwich Lunchbox Ideas
- 10+ Ways To Add More Fruits & Veggies To Your Child’s Lunchbox
- Ultimate Guide For Packing Healthy Lunches
- 12+ Gluten-free Lunchbox Ideas
Freezable Pizza Pockets
- 1 1/2 cups all-purpose flour
- 1 teaspoon quick rise yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons plus 1 tsp. olive oil, divided
- 1 cup slightly warm water
- 3/4 cup uncooked oat bran hot cereal
- 3/4 cup whole wheat flour
- 1/3 cup no-salt-added tomato sauce
- 1/2 cup shredded part-skim mozzarella cheese
- 16 slices pepperoni quartered
- 4 mushrooms sliced
- 4 mini sweet peppers sliced
- 1 clementine
- 1/4 cup cherry tomatoes
- 2 tablespoons hummus
- Combine all-purpose flour, yeast, sugar and salt in stand-mixer with paddle attachment. With motor running, add 2 Tbsp. oil and warm water. Switch paddle attachment to dough hook. Add oat bran and mix until combined. Add whole wheat flour a little at a time and stop when it forms a slightly sticky ball. Continue to run mixer 1 minute. Brush ball of dough with 1 teaspoon olive oil, cover with plastic wrap and place somewhere warm to rise 1 hour.
- Preheat oven to 450ºF. Spray large baking sheet with cooking spray. Set aside
- Punch down dough. Dust counter lightly with flour. Roll out half of dough to 1/4-inch thick, dusting with more flour if too sticky. Use 4-inch round cookie cutter to cut rounds.
- Spoon 1 tsp. tomato sauce in middle of each round. Add 1/2 Tbsp. cheese, 4 quarters pepperoni, mushroom slice and 2 pepper slices. Moisten edges of dough with water. Fold dough over filling and press to seal. Use the tines of a fork to crimp and further seal the edge.
- Place pizza pockets on baking sheet. Poke the top of each with fork.
- Bake 15 minutes, or until tops are browned (some cheese may leak out).
- Once cool, freeze single layer on baking sheet. Once frozen, wrap individually in plastic wrap and transfer to freezer bag. If placed frozen in a lunchbox, even with an ice pack, they will defrost by lunchtime.
- Serve with clementine, tomatoes and hummus.