Freezable Pizza Pockets
by Christine PittmanThis post may contain affiliate links, please read our disclosure policy.
These homemade pizza pockets are perfect for kids’ lunchboxes! They’re freezer-friendly and can go from freezer to lunchbox without any extra steps. Swap out the veggies inside for your favorites! To make pockets shiny, brush with egg whites after baking.
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!
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Freezable Pizza Pockets
These homemade pizza pockets are perfect for kids’ lunchboxes! They’re freezer-friendly and can go from freezer to lunchbox without any extra steps.
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
15 minutes
Passive Time:
1 hour
Total Time:
1 hour 45 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 338Total Fat: 11gCholesterol: 13mgSodium: 380mgCarbohydrates: 51gFiber: 7gSugar: 9gProtein: 13g
