If you have ever craved that perfect handheld meal packed with melty cheese, savory toppings, and a golden crust, then you are going to love this Homemade Pizza Pockets Recipe. These delightful calzone-style pockets bring all your favorite pizza flavors wrapped in a warm and crispy dough that’s super satisfying to bite into. Whether you’re feeding the family or making a quick snack, this recipe combines simple ingredients and straightforward steps to create something irresistible from scratch. Once you taste these pockets, you’ll want to keep this recipe close and make it again and again.
Ingredients You’ll Need
The beauty of this Homemade Pizza Pockets Recipe is how straightforward the ingredients are while still packing a flavorful punch. Each ingredient brings a unique texture and taste—from the gooey cheeses to the fresh broccoli and savory pepperoni—that makes every bite a treat. Here’s what you’ll need to get started:
- Refrigerated classic pizza crust: The base for your pockets, it makes rolling and shaping quick and easy.
- Pizza sauce (1/2 cup): Adds that tangy, rich tomato flavor that holds all the toppings together.
- Shredded mozzarella cheese (1 cup): Melts perfectly to give that classic gooey texture inside.
- Pepperoni slices (2 oz): A savory, slightly spicy topping that enriches flavor and pairs beautifully with cheese.
- Sliced black olives (4 oz can, drained): Brings a briny contrast that brightens up each bite.
- Shredded sharp cheddar cheese (3/4 cup): Adds depth and a slightly tangy note for the broccoli pockets.
- Additional shredded mozzarella (1/4 cup): Blends with cheddar for a luscious cheese mix in the veggie pockets.
- Olive oil (3 tbsp): Brushed over dough for that golden crispy crust with a hint of richness.
- Italian seasoning (1 tbsp): Infuses the crust and filling with classic herb flavors like oregano and basil.
- Finely chopped broccoli (1 1/2 cups): Provides a fresh, nutritious, and colorful veggie boost when mixed with cheese.
How to Make Homemade Pizza Pockets Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F (190°C). Position the racks in the middle to ensure even heat distribution. Prepare two baking trays by greasing them lightly or lining them with parchment paper for easy cleanup. This initial step guarantees your pizza pockets bake up with that perfect golden crust we all love.
Step 2: Prepare the Dough
On a lightly floured surface, split your pizza dough into two equal halves. Roll each piece into a circle roughly 6 to 8 inches in diameter. This size works wonderfully for individual pockets that are easy to handle and share. Place your dough circles onto the prepared baking trays, ready for filling and folding.
Step 3: Assemble the Classic Pizza Calzones
On half of each dough circle, spread a generous layer of pizza sauce. Next, sprinkle over the shredded mozzarella, arrange pepperoni slices evenly, and scatter the drained black olives on top. This combination of sauce and toppings creates that quintessential pizza taste inside your pocket.
Step 4: Seal the Classic Pizza Pockets
Carefully fold the free side of the dough over the filled half to form a semicircle, creating your pocket. Firmly press the edges together using your fingers or a fork to seal thoroughly so none of the delicious filling escapes during baking. Cut small slits at the top of each pocket to allow steam to vent, preventing soggy crusts.
Step 5: Assemble the Broccoli & Cheddar Calzones
Brush the remaining dough circles with olive oil and sprinkle Italian seasoning over the surface to enhance flavor and help the crust crisp beautifully. In a bowl, combine the finely chopped broccoli with the sharp cheddar and additional mozzarella cheese, mixing them well for a cheesy veggie filling.
Step 6: Fill and Seal the Veggie Pockets
Spoon the broccoli and cheese mixture onto half of each dough circle. Fold the dough over just like with the classic pockets, ensuring the edges are sealed tight. Don’t forget to cut slits in the top to keep that crust delightfully crisp while baking.
Step 7: Bake the Calzones
Place the trays in your preheated oven and bake for 25 to 30 minutes. Halfway through baking, swap the trays between racks to promote even cooking. You’ll know they are done when the crust turns golden brown and crispy to the touch, signaling those warm cheesy fillings are perfectly melted inside.
How to Serve Homemade Pizza Pockets Recipe
Garnishes
To elevate your pizza pockets, consider sprinkling a pinch of grated Parmesan cheese or freshly chopped basil over the top just after baking. A drizzle of garlic-infused olive oil or some crushed red pepper flakes add an exciting kick that complements the fillings beautifully.
Side Dishes
Serve your pockets alongside a fresh garden salad or a tangy coleslaw to balance out the richness. For a heartier meal, roasted vegetables or a simple cup of marinara sauce for dipping are fantastic companions that keep every bite vibrant.
Creative Ways to Present
Cut your homemade pizza pockets into smaller bite-sized portions for party platters or lunchboxes. Placing them on a wooden board alongside dipping sauces like ranch, pesto, or spicy aioli invites fun and interactive eating. Try wrapping them in parchment and tying with twine for a rustic, charming presentation perfect for picnics or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any pizza pockets left, let them cool completely and store in an airtight container. Refrigerated, they will stay fresh for up to 3 days and retain their wonderful flavors and textures.
Freezing
This recipe freezes exceptionally well. Wrap each pocket tightly in plastic wrap and then in foil before placing them in a freezer-safe bag. Freeze for up to 2 months and enjoy homemade pizza pockets anytime a craving strikes without the wait.
Reheating
For reheating, bake the frozen or refrigerated pizza pockets at 350°F (175°C) for 10 to 15 minutes until warmed through and crispy again. Avoid microwaving if possible, as baking helps maintain that delightful crust texture and evenly melts the filling.
FAQs
Can I substitute the pepperoni with other meats?
Absolutely! Feel free to switch pepperoni with cooked sausage, ham, or even grilled chicken to suit your taste and dietary preferences. Each option brings its own delicious twist to the pockets.
Is it necessary to use refrigerated pizza dough?
Using refrigerated pizza dough is convenient and yields great results, but you can also make your own dough from scratch if preferred. Just make sure the dough is pliable and not too sticky for easy rolling and shaping.
Can I make these pizza pockets vegetarian?
Yes, and the broccoli and cheddar version is a fantastic vegetarian option. You can add other veggies like mushrooms, spinach, or bell peppers for extra flavor and nutrition.
What can I use instead of black olives?
If you’re not a fan of black olives, green olives, sautéed mushrooms, or even sun-dried tomatoes work wonderfully as alternative toppings that add depth and color.
How do I prevent the pockets from becoming soggy?
Sealing the edges firmly and cutting steam vents on top are key steps. Also, avoid overfilling your pockets to help maintain a crispy crust after baking and reheating.
Final Thoughts
Making this Homemade Pizza Pockets Recipe is like bringing a little slice of joy into your kitchen. The combination of simple ingredients, easy preparation, and the rewarding crispy, cheesy result will surely become a favorite of yours to share with family and friends. Don’t hesitate—grab your dough and fillings and start creating these warm, comforting pockets of happiness today!
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Homemade Pizza Pockets Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4 calzones total, 2 of each variety)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
These homemade pizza pockets, also known as calzones, offer two delicious filling variations: a classic pepperoni with mozzarella and black olives, and a broccoli with sharp cheddar and mozzarella cheese option. Baked to perfection with a golden, crispy crust, these handheld calzones make for a satisfying meal or snack, perfect for family dinners or gatherings.
Ingredients
For Classic Pepperoni Calzones
- 1 refrigerated classic pizza crust
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 2 oz pepperoni slices
- 4 oz can sliced black olives, drained
For Broccoli & Cheddar Calzones
- 1 refrigerated classic pizza crust
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 1/2 cups finely chopped broccoli (about 12 oz frozen bag, thawed)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and position the racks in the middle. Grease two baking trays or line them with parchment paper to prevent sticking.
- Prepare the Dough: On a lightly floured surface, divide the pizza dough into two equal halves. Roll each half into a circle about 6-8 inches in diameter. Transfer these dough circles onto the prepared baking trays.
- Assemble Classic Pepperoni Calzones: Spread pizza sauce evenly on one half of each dough circle. Then top with shredded mozzarella cheese, pepperoni slices, and drained black olives.
- Seal Classic Calzones: Fold the dough over the filling to form a pocket shape. Press the edges firmly together using your fingers or a fork to seal completely. Cut small slits on top of each calzone to allow steam to escape during baking.
- Assemble Broccoli & Cheddar Calzones: Brush the surface of each dough circle with olive oil and sprinkle with Italian seasoning. In a bowl, mix the finely chopped broccoli with sharp cheddar and mozzarella cheeses.
- Fill and Seal Broccoli Calzones: Spoon the broccoli and cheese mixture onto one half of each dough circle. Fold the dough over the filling and seal the edges firmly. Cut small slits on top for steam release.
- Bake the Calzones: Place both baking trays in the preheated oven. Bake for 25-30 minutes, swapping the trays halfway through for even cooking, until the crusts are golden brown and crispy.
Notes
- Ensure the dough is rolled evenly for uniform cooking.
- Thaw and drain the broccoli thoroughly to avoid soggy pockets.
- Cut small slits in the calzone tops to prevent bursting.
- You can substitute pepperoni with other meats or vegetables if desired.
- Serving with a side of marinara or ranch dipping sauce enhances flavor.
