Description
Savory pizza pockets filled with Italian sausage, cheese, and a flavorful tomato sauce. Perfect for a quick lunch, snack, or party appetizer!
Ingredients
Scale
- 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
- 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
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon milk or 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.
- Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling. In a large skillet over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Stir in the tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally.
- Remove the skillet from the heat and let the filling cool completely. Stir in the mozzarella and Parmesan cheeses.
- Assemble the Pizza Pockets: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Roll each piece of dough into a circle about 5-6 inches in diameter.
- Place about 1/4 cup of the filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal.
- Place the sealed pizza pockets on the prepared baking sheet, leaving some space between each one.
- Bake the Pizza Pockets: In a small bowl, whisk together the egg and milk (or water).
- Brush the tops of the pizza pockets with the egg wash.
- Bake for 15-20 minutes, or until the pizza pockets are golden brown and the filling is heated through.
- Let the pizza pockets cool on the baking sheet for a few minutes before serving.
Notes
- Cheese Variations: Feel free to experiment with different types of cheese in the filling. Provolone, cheddar, or a blend of Italian cheeses would all be delicious.
- Vegetarian Option: For a vegetarian version, omit the sausage and add more vegetables to the filling, such as mushrooms, bell peppers, spinach, or zucchini.
- Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the dough or the filling.
- Make Ahead: You can prepare the pizza pockets ahead of time and store them in the refrigerator for up to 24 hours before baking. Just be sure to cover them tightly to prevent them from drying out. You may need to add a few minutes to the baking time if baking from cold.
- Freezing: These pizza pockets freeze well. After baking, let them cool completely. Wrap each pizza pocket individually in plastic wrap, then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 20-25 minutes, or until heated through.
- Dipping Sauces: Serve these pizza pockets with your favorite dipping sauces, such as marinara sauce, ranch dressing, or garlic butter.
- Prep Time: 45 minutes
- Cook Time: 20 minutes