Healthy Treat for Today: Homemade Pizza Pockets

Lunch 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.
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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.
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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.

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Comments

  1. Karen Z. says

    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.

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    Laura Reply:

    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. :)

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  2. says

    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!

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  3. says

    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… ;)

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  4. Rachel says

    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:

    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.

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  5. carolynne says

    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:

    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.

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  6. says

    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.

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  7. says

    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:

    Yes, I like this idea. I’d probably go with a 350 degree oven for about 10 minutes. :)

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  8. Kayla says

    Looks so good! About how many does one batch make?

    [Reply]

    Laura Reply:

    I can’t remember exactly, but depending on the size, probably around 18-22.

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    Amanda Reply:

    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:

    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.

  9. Amanda says

    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:

    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.

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  10. says

    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:

    Oops, forgot to mention I halved the dough recipe!

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  11. Angela says

    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 :)

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  12. Alicia says

    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]

  13. Janne Gaub says

    Kristina,

    I use turkey pepperoni (in the same place as the bacon and reg. pepperoni). It freezes really well, too, so if you don’t use a whole pack you can freeze some.

    [Reply]

  14. Lesli says

    Have you ever tried putting sloppy joes into these pockets? I saw a commercial for grands biscuits making sloppy joe pockets using rolled out grands biscuit dough. Planning on trying this soon!

    [Reply]

  15. Stephanie says

    I was wondering if you ever tried to make this with non dairy yogurt and butter? My daughter has an allergy to milk. I have made them before with the recipe as is, and loved them.

    [Reply]

    Laura Reply:

    I haven’t, glad to know it works!

    [Reply]

  16. Cindy says

    What is the difference between your pizza pockets and your calzones? The names seem interchangeable, but the baking times are definitely different…

    [Reply]

    LindseyforLaura@HHM Reply:

    One is with yeast, and one is without.

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  17. Michele M says

    I’ve made these a few times and my family really likes them. What I haven’t liked, however, is making them. I’m sort of a perfectionist and I spend too much time trying to get pockets that stay together and don’t leak. Now I roll out 1/2 the dough onto a jelly roll pan, add filling, then top with remaining dough. I bake them, cut them in squares and freeze them. Much less stressful for me!

    [Reply]

  18. Janne Gaub says

    I made larger ones, got about 6 per batch. Perhaps that will be too much crust — we shall see. I was having trouble getting them much smaller and still rolling them out without it flaking off. I made some with pot pie filling and some with pizza filling — I’m excited :) Thanks!

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  19. Katie says

    My boys are loving these! They are very picky eaters and I’m trying to wean them off of processed foods. We have been enjoying these with different fillings with ham and cheese being at the top. I also have found that we love this dough to make drop dumplings.

    [Reply]

  20. says

    Has anyone else’s kids commented the crust was too dry? My 9 year old liked them but had the critique that she thought the crust dry. Anyone know of a fix for this? Thanks! :)

    [Reply]

    LindseyforLaura@HHM Reply:

    I would just add a bit more yogurt to the mix and that should take care of it. :)

    [Reply]

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