Healthy Treat for Today: Homemade Pizza Pockets
ByLunch time around here can be a hectic time…
These Pizza Pockets are a perfect treat that you can make ahead put in the freezer…then throw in the oven at lunchtime.
Here’s how I made these:
I used my regular pizza recipe…
Crust
3 1/2 cups whole wheat flour
1 teasoon sea salt
1 cup melted butter
1 cup plain yogurt
Stir ingredients together until thoroughly mixed. You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible.
Pizza Sauce
1 1/2 cups tomato sauce
1/2 teaspoon garlic powder
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
Stir together and simmer for a few minutes.
Pizza Pocket Fillings
Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms
To form a Pizza Pocket
Roll a small ball of dough into a circle. Place one tablespoon of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together.
Lay Pizza Pockets on a cookie sheet lined with parchment paper. Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.
Bake your Pizza Pockets
For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.
I love the convenience of this nutritious ”fast food”! Serve them with fruit and veggies(God’s fast food!)…and you’ve got yourself a quick and easy lunchtime treat!!
You’ll find more healthy treat recipes here.
If you're new to Heavenly Homemakers, you may want to subscribe to receive free updates through RSS feed or by Email. Thanks for visiting!
I meant extra yogurt not dough sorry =)
[Reply]
That seems like a LOT of butter for 3 1/2 cups of flour. Not a typo? I put 3/4 cup of butter in 6 loaves of bread, and my regular pizza crust recipe (1 extra large crust) has a tablespoon or two of olive oil.
[Reply]
Laura Reply:
September 20th, 2011 at 2:46 pm
Right, that’s the correct amount. This is more of a flaky crust, not a yeast bread crust, which is why it has more butter. :)
[Reply]
I made this today with a friend- we are both expecting soon & wanted to put some things in the freezer. (We 4x the recipe.) We tried one- in a word: yum!
Thank you!
[Reply]
I used pizza sauce recipe for last night’s spaghetti. The oregano is a nice touch; I could really taste it. I was told that I was a good cook… ;)
[Reply]
I’d like to pack these in my son’s lunch for school, they can microwave items if need be. Wondering how they cook in a microwave if thawed?
Thank you!
[Reply]
Laura Reply:
November 2nd, 2011 at 11:49 am
You’d need to bake them first if doing it this way, but I’d say they will only take a few seconds in a microwave once thawed.
[Reply]
so in order to soak the grains for this particular recipe i just put the yogurt, butter, flour & salt in a bowl, mix them, and allow them to sit for 24 hours on the counter? or do i use just yogurt and do it? or do i use additional yogurt to soak the grains and then add the normal ingredients tomorrow when i actually make the crust?
Thanks so much for your website! it has opened new doors for me:)
[Reply]
Laura Reply:
November 6th, 2011 at 1:44 pm
For this recipe, you can mix ALL of the ingredients together and leave them to sit for 24 hours. After the soaking, just make the pizza pockets with the dough.
[Reply]
Thought this was such a good idea, but my kids hated them :( I may try it using my regular homemade organic whole wheat crust as they are more used to that… Trying to come up with some good homemade lunches that I can freeze like this.
[Reply]
I want to make these for my kids lunches too. I was wondering if I could bake them first, THEN freeze them? Then maybe it would only take a microwave to heat them up or maybe only 10 min. at 400. What are your thoughts on this??
[Reply]
Laura Reply:
January 12th, 2012 at 7:29 pm
Yes, I like this idea. I’d probably go with a 350 degree oven for about 10 minutes. :)
[Reply]
Looks so good! About how many does one batch make?
[Reply]
Laura Reply:
January 12th, 2012 at 7:28 pm
I can’t remember exactly, but depending on the size, probably around 18-22.
[Reply]
Amanda Reply:
February 22nd, 2012 at 10:59 am
I made a triple batch and only got an avg of 11 pockets per batch. :( I’m not sure what I am doing wrong. The lay out of my pockets looked similar to yours above so I don’t think that I am mkaing them too large. I tried to roll them pretty thin but then the crust would break a lot when I was trying to fold them over the filling. Do you have any suggestions? My kids love these and I have a hard time keeping up with their demand! In addition, do you roll the crust between parchment paper? My dough is also really sticky…just curious. I’d love to get more out of this recipe if possible.
Thanks!
[Reply]
LindseyforLaura@HHM Reply:
April 10th, 2012 at 9:53 am
Laura uses parchment paper to roll them out. The only thing that I can
think of is that hers are probably a little bit smaller.
If i were to use this recipe for an actual pizza, how would i do that? Would this make one or two 13×9 pans? How long and at what temp do i cook this as a pizza crust? Thanks so much!
[Reply]
Laura Reply:
January 25th, 2012 at 7:56 am
It would probably make two 9×13 pans – I’d do 375 for about 10-15 minutes and go from there depending on how the crust looks.
[Reply]
Hi! Does the dough taste better if you let it soak?
[Reply]
Laura Reply:
February 24th, 2012 at 8:22 am
Eh, we think it tastes about the same either way.
[Reply]
I made these for lunch today and they were soooooooo delicious!!!!! Thank you so much. I could not get over how good the dough turned out. I didn’t freeze them, I just baked them for 15 min. @ 400 degrees and they were done on my stone. When I ran out of pizza toppings, I put sliced apples in one with 1 T butter and some cinnamon and sugar and it was awesome, too! They were quite filling, too. My batch made 7 pockets, 2 of which were a little bigger (for me, the nursing mom!). I have forever made PB sammies for lunch or served leftovers from the previous dinner or quick things, and today I turned over a new leaf. After reading through one of your menu plans, you’ve inspired me that I can cook up something for lunch, too! Again, thank you for the inspiration and the delicious recipe! I can use that dough for lots of stuff – it is so versatile.
[Reply]
Erin C Reply:
February 23rd, 2012 at 9:26 pm
Oops, forgot to mention I halved the dough recipe!
[Reply]
Oh, I can’t wait to make these! This should be fun to make with the kids…and they can create their own with what ever they want in them, like ham & cheese :)
[Reply]
We’ve been making pizza at home for a few years now. With varying success, always edible, sometimes great, sometimes not-so-great. My 3 little children & husband say this is The Best Pizza Ever. Nice to hear from a 6 year old boy! Thank you Laura! (We used crust recipe for regular flat pizzas…will try pockets soon!) (:
[Reply]