Description
These Cheesy Pizza Pockets are a delightful homemade treat featuring a flavorful Italian sausage and tomato filling enclosed in a soft, golden dough. Perfect as a snack or meal, these pockets combine gooey mozzarella and Parmesan cheeses with a robust tomato sauce, all baked to perfection for a crispy yet tender crust.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
Filling Ingredients
- 1 pound Italian sausage, removed from casings
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cheese & Garnish
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional, for garnish)
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Make the Dough: In a large bowl, whisk together the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy, to activate the yeast.
- Mix Dough Ingredients: Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic, developing gluten structure.
- First Rise: Lightly grease a large bowl with olive oil, place the dough in the bowl, turning to coat. Cover it with plastic wrap or a kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage while breaking it up with a spoon, until browned. Drain excess grease.
- Sauté Onion and Garlic: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Simmer Sauce: Stir in tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Bring to simmer, reduce heat, and simmer uncovered for 15-20 minutes, stirring occasionally.
- Cool Filling: Remove skillet from heat and let the filling cool completely to prevent dough from getting soggy when assembled.
- Preheat Oven and Prepare Pan: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide Dough: Punch down risen dough to release air. Turn onto a floured surface and divide into 12 equal pieces.
- Roll Dough Circles: Roll each piece into a 5-6 inch diameter circle to form the pizza pocket base.
- Fill Pockets: Place about 1/4 cup of cooled sausage filling at center of each dough circle. Top with 2 tablespoons shredded mozzarella and 1 tablespoon grated Parmesan cheese.
- Seal Pockets: Fold dough in half to form half-moon shape. Pinch edges firmly to seal and prevent leakage during baking.
- Arrange on Baking Sheet: Place pockets seam-side down on prepared sheet with space between for even baking.
- Apply Egg Wash: Whisk egg and water in small bowl, then brush tops of pockets for a golden, shiny crust (optional).
- Bake: Bake in preheated oven for 15-20 minutes until golden brown and heated through.
- Cool and Garnish: Let pizza pockets cool on the baking sheet for a few minutes. Garnish with chopped fresh basil if desired before serving.
Notes
- Ensure the sausage filling is completely cool before assembling to prevent soggy dough.
- For a spicier kick, increase red pepper flakes or add chili powder to the filling.
- You can substitute Italian sausage with ground beef or turkey for different flavors.
- Egg wash is optional but helps achieve a shiny, golden crust.
- These pockets freeze well before baking; freeze on a sheet then transfer to a bag, bake from frozen adding a few minutes to baking time.
