Ingredients (makes 8 pockets)
For the Dough:
2 ¼ tsp (1 packet) active dry yeast
1 tsp sugar
¾ cup warm water (110°F/45°C)
2 cups all-purpose flour
1 tsp salt
2 tbsp olive oil
For the Filling:
¾ cup pizza sauce
1 ½ cups shredded mozzarella cheese
32 slices of pepperoni (4 per pocket)
Optional: Additional toppings like diced bell peppers, olives, or mushrooms
For Assembly:
1 egg, beaten (for egg wash)
Optional: Grated Parmesan and Italian seasoning for topping
Step 1: Make the Dough
Combine yeast, sugar, and warm water in a small bowl. Let sit for 5-10 minutes until frothy.
In a large bowl, mix flour and salt. Add olive oil and the yeast mixture. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth.
Let the dough rise in a lightly oiled bowl, covered, for 1-1.5 hours until doubled in size.
Step 2: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 3: Assemble the Pockets
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rectangle, about 6x4 inches.
Spread 1-2 tablespoons of pizza sauce on one side of each rectangle, leaving a border for sealing.
Add a generous sprinkle of mozzarella, 4 slices of pepperoni, and any optional toppings.
Fold the dough over the filling to create a pocket. Press the edges to seal, then crimp with a fork.
Step 4: Add Finishing Touches
Transfer the pockets to the prepared baking sheet.
Brush each pocket with beaten egg for a golden finish.
Optional: Sprinkle Parmesan and Italian seasoning over the top.
Step 5: Bake
Bake for 15-18 minutes, or until the pockets are golden brown and puffed.
Step 6: Cool and Serve
Let cool for 5 minutes before serving. These are delicious with extra pizza sauce for dipping!