Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper to prevent sticking.
- Place your pizza dough on a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle that is approximately 1/4 inch thick.16 oz fresh pizza dough, All-purpose flour
- Using a sharp knife or a pizza cutter, slice the dough into 8 evenly sized rectangles.
- Take each individual rectangle and roll it out again until it is about 8 inches long. Place these onto your prepared baking sheet.
- Using a spoon, spread 1 tablespoon of pizza sauce onto one half of each rectangle, leaving a small border around the edges.1 cup pizza sauce
- Top the sauce with 2 tablespoons of shredded mozzarella cheese and any other desired fillings.2 cups shredded mozzarella cheese
- Fold the empty half of the dough rectangle over the stuffed half. Use the tines of a fork to press the edges together and seal the pocket tightly.
- In a small bowl, whisk the egg yolk with 1 tablespoon of water. Brush the top of each pizza pocket with the egg wash for a golden-brown finish.1 egg yolk
- Bake for 12 to 17 minutes, or until the crust is golden brown and the cheese is bubbly.
- Let the pizza pockets rest for 3 to 5 minutes before serving, as the filling will be very hot.
Notes
To ensure the best results, do not overfill your pizza pockets as too much filling can cause the seams to burst during baking. These pockets are freezer-friendly and can be reheated in the oven or microwave straight from frozen.