Irresistible Pizza pockets
These amazing Pizza Pockets are made on the stovetop, in the pan, which makes them super easy to prepare. There's no need to preheat the oven or air fryer. And you can adjust the filling 100% to your liking. These are the main reasons why we adore this recipe:
- a simple, beginner-friendly recipe made in less than half an hour
- the bread is soft and made without yeast
- there's enough filling in each bite
- a delicious recipe for brunch, lunch, or dinner during the week or for weekends
- an excellent make-ahead recipe as you can freeze them for months
- kids and adults adore them
Essential ingredients
We purchased all the necessary ingredients at LIDL Slovenija. We made two different fillings, one spicy and one not spicy. The filling can be adjusted to your liking. Below, you will find more details about the ingredients and the recipe.
For the dough, we will need flour, Greek yogurt, salt, oil, and baking powder. There is no yeast in this recipe, so there is no need for the dough to rest.
For a delicious non-spicy filling, we used tomato passata, Italian spices, prosciutto crudo, Edam cheese, and Pecorino Romano. Parmesan cheese can also be used instead of Pecorino Romano. We do not recommend using mozzarella as it tends to leak while cooking.
For a spicy filling, we used spicy pepperoni, roasted red pepper, bruschetta spread made with tomato sauce, oil, sun-dried tomatoes, basil, garlic, and salt, Edam cheese, and Pecorino Romano. Parmesan cheese can also be used instead of Pecorino Romano., we choose spicy pepperoni, roasted red pepper, bruschetta spread (made with tomato sauce, oil, sun-dried tomatoes, basil, garlic, and salt), Edam cheese, and Pecorino Romano. Instead of the latter, feel free to use Parmesan cheese.
Storing and freezing
Pizza pockets are best served warm and fresh. However, you can easily store them in two ways.
You can store the cooked Pizza pockets in an airtight container in the fridge for up to two days. Before serving, reheat in the pan on the stovetop or in the microwave.
Feel free to freeze the Pizza Pockets. When they cool, place them in the freezer bag and put them in the freezer for up to 3 months. Before serving, reheat on the stovetop, in the oven, or the microwave.
How to make Pizza Pockets at home (video)
Check this short video to learn how to make Pizza pockets at at home.
Next, try these amazing snacks and appetizers
METHOD
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dough
First, prepare the dough. In a bowl, stir to combine flour, Greek yogurt, salt, olive oil, and baking powder. Stir together with a wooden spoon, then knead with your hands into a smooth dough. Divide the dough in half, then divide each half into five pieces to get ten balls. Place each ball onto a prepared baking sheet and cover with a kitchen towel to prevent the dough from drying out.
TipEach ball of dough should weigh between 80-100g or 2.8 - 3.5 ounces. -
filling 1
Make the first filling for the first five pockets. Combine tomato passata, salt, Italian seasoning, and olive oil in a bowl. Flatten each ball into a ring approx. 12 - 15 cm (5 - 6 inches) in diameter. Add a tablespoon of prepared tomato sauce in the center. Sprinkle with shredded Pecorino Romano, and add the prosciutto and shredded cheese. Tightly close the filling to prevent it from leaking. Then, gently shape it into a pocket.
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filling 2
Make the filling for the next five pockets. Flatten each ball into a ring approx. 12 - 15 cm (5 - 6 inches) in diameter. Add a tablespoon of the bruschetta filling in the center. Add sliced roasted red pepper, sprinkle with shredded Pecorino Romano, and add the pepperoni and shredded cheese. Tightly close the filling to prevent it from leaking. Then, gently shape it into a pocket.
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cook
Choose a large non-stick pan with a lid. Place it over medium-low heat and add a teaspoon of oil or cooking spray. Add a few pockets to the pan, cover with a lid, and cook for 6 minutes or until the bottom is golden. Flip the pizza pockets gently, cover with a lid, and cook for 6 minutes. Serve warm.
