Step aside, sad sandwiches. A pizza pocket turns lunch into a party, packaged up and ready to go. Make a big batch and toss them in the fridge or freezer for backup.
What You Get
Fresh pizza dough
What You’ll Need
Chile flakes (optional)
Dried oregano (optional)
Makes 4 large or 6 small pizza pockets
Active Time: 20 minutes
Total Time: 40 minutes
Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Make sure the rack is in the center of the oven. Set the pizza dough on the counter and let it come to room temperature.
On a lightly floured work surface, divide each ball of pizza dough into 2 or 3 portions. Roll each portion into a round. Let the dough rest in a warm spot until it relaxes, at least 10 minutes. Roll out the pizza dough a second time until about ¼ inch thick.
Meanwhile, seed and chop the bell pepper. Cut the mozzarella into small squares. Line up the pepperoni and pizza sauce on the counter.
Spread a spoonful of pizza sauce on half of each dough round. Pile with the mozzarella, pepper, and pepperoni, taking care not to overstuff. Sprinkle with chile flakes, if you want some heat, and dried oregano, if you want more herb flavor.
Brush the edge of the round lightly with water. Fold the round over the filling, and pinch and crimp to seal. Transfer the pizza pockets to the prepared pan, brush with olive oil, and season with salt. Bake until puffed and golden, 20 to 25 minutes.
Serve the pizza pockets warm. Or let cool completely, wrap tightly, and refrigerate for up to 3 days, or freeze for up to a month.