The Pioneer Woman Tasty Kitchen
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Homemade Pizza Pockets

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Intermediate

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Description

These pizza pockets are great to individually wrap for quick meals. They also freeze well!

Ingredients

  • FOR THE DOUGH:
  • ½ cups Water
  • 4 teaspoons Yeast
  • ¾ cups Warm Milk
  • ½ cups Oil
  • ¼ cups Sugar
  • 1 whole Egg
  • 1 teaspoon Salt
  • 4-½ cups Flour
  • _____
  • FOR THE FILLING:
  • 1 cup Sliced Portobella Mushrooms
  • 1 whole Zucchini, Chopped
  • ½ whole Bell Pepper, Chopped
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Parsley
  • ½ teaspoons Basil
  • 2-½ cups Pizza Or Spaghetti Sauce
  • 4 cups Baby Spinach
  • 2 cups Mozzarella Cheese
  • 1 whole Egg White Mixed With 1 Tablespoon Water (For Egg Wash)

Preparation

Mix the dough ingredients; let rise in a greased clean bowl for 1 hour.

While dough is rising, prepare the filling. Chop the mushrooms, zucchini, bell pepper and saute for 5–10 minutes. Season with Italian seasoning, parsley and basil.

Mix pizza sauce, spinach, cheese, and sauteed vegetables together.

Form dough into a log, divide into 18 equal pieces. Using a rolling pin, shape each piece into an oval.

Place about 1/4 cup of the filling in the lower half of the dough, fold the dough over in half. Allow room around the edges to seal. Using fingers, pinch dough together to seal all edges.

Place pocket on a lightly sprayed cookie sheet and, with a pastry brush, brush dough with egg white wash (egg white and water whisked together).

Bake at 350ºF for 15 minutes or until golden brown.

Remove from oven, cool and enjoy!

6 Comments

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Sailormom on 5.5.2011

Any tips to keep them from splitting open? I was sure to pinch thoroughly, but they still leaked a little. Still tasted great, though.

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Marla Meridith on 5.1.2011

These look amazing & I love that you can take ‘em on the go!

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Michelle on 4.29.2011

I freeze them after they bake and cool. I put them in sandwich size ziploc bags individually so it’s easy to take them out whenever you want one and so they don’t stick together.

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Wenderly on 4.29.2011

Mmmm, these look so tasty! Bet my kiddos would go bonkers over them!

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fooflaroo on 4.29.2011

At what point in the recipe would you freeze? Before or after baking? Sounds delicious and I can’t wait to try making some!

5 Reviews

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katief1002 on 7.7.2011

Very yummy! I filled mine with peppers, onions, mushrooms, olives and pepperoni. Will definitely make again!

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jedijohn82 on 5.21.2011

These turned out great. I got a bunch of different pizza toppings together and made several different varieties (from pepperoni to supreme). The adults and kids loved them. We froze the leftovers (after baking) and are looking forward to eating them as quick lunches/dinners.

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kimmylamee on 5.11.2011

Loved these!!! Will be making again! I made them with italian sausage, peppers, and onion… so yummy!

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Sailormom on 5.5.2011

These were so good! I’ve made them twice substituting meat for the veggies. My son is having friends over, so I made a batch and have to guard them to keep everyone from eating them all! Thanks for sharing.

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jamiefox10 on 4.29.2011

Delicious! This looks like a vegetarian version so as a meat lover I added some pepperoni and canadian bacon and loved the pizza pockets just as much! Yummy!!!!

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