Description
These Cheesy Pizza Pockets are a delicious homemade treat featuring a soft, hand-kneaded dough filled with savory Italian sausage, flavorful tomato sauce, and melty mozzarella and Parmesan cheeses. Baked to golden perfection, they make a perfect meal or snack for family and friends.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
Filling Ingredients
- 1 pound Italian sausage, removed from casings
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Additional
- 1/4 cup chopped fresh basil (optional, for garnish)
- 1 large egg
- 1 tablespoon water
Instructions
- Make the Dough: In a large bowl, whisk together the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water and let it stand for 5-10 minutes until foamy.
- Mix Dough: Pour the yeast mixture and olive oil into the dry ingredients and mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Lightly grease a large bowl with olive oil, place dough inside, turning to coat. Cover and let rise in a warm place for 1-1.5 hours until doubled in size.
- Cook Sausage: In a skillet over medium heat, cook Italian sausage, breaking it up, until browned. Drain excess grease.
- Sauté Vegetables: Add chopped onion and cook 5 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
- Simmer Sauce: Add tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes (optional). Season with salt and pepper. Simmer on low for 15-20 minutes, stirring occasionally.
- Cool Filling: Remove from heat and let the sausage and sauce mixture cool completely.
- Preheat Oven and Prep Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch and Divide Dough: Punch down risen dough to release air. Turn onto floured surface and divide into 12 equal pieces.
- Roll Dough Circles: Roll each piece into a 5-6 inch diameter circle.
- Fill Pizza Pockets: Place about 1/4 cup of cooled filling in center of each dough circle. Top with 2 tablespoons mozzarella and 1 tablespoon Parmesan cheese.
- Seal Pockets: Fold dough in half to form half-moon shape. Pinch edges firmly to seal.
- Arrange on Sheet: Place pockets on baking sheet, spaced apart.
- Apply Egg Wash: Whisk egg and water, brush tops of pockets for a golden finish.
- Bake: Bake for 15-20 minutes until golden brown and filling is hot.
- Cool and Garnish: Let cool for a few minutes. Garnish with fresh basil if desired before serving.
Notes
- Make sure the water for yeast is not too hot, or it may kill the yeast; 105-115°F is ideal.
- Kneading the dough properly is key to a soft, elastic crust.
- You can customize the filling by adding veggies like bell peppers or mushrooms.
- For a spicier pocket, increase the red pepper flakes to taste.
- Brushing with egg wash gives a nice shiny and golden crust but can be omitted for an egg-free option.
- Pizza pockets can be frozen before baking; bake from frozen adding a few extra minutes to the cooking time.
