Easy Recipe For Homemade Pizza Pockets

Monday, March 25, 2019 Food

 Pizza in your hand, and being able to take it on the go is great! These pizza pockets are like your own personal hot pocket, but homemade. Think of them as a calzone, but a little smaller.

 Pie crust can be used for many things like these  Pizza Pockets! The crispy, browned crust paired with creamy mozzarella and tangy pizza sauce is a great. It’s like a portable pizza, or a mini-calzone, or even like  those store-bought Hot Pockets—except flakier.

These are simple to make and great served with a salad, or you can serve them for a game day appetizer. However you serve them, they will be a hit.

You can make your own pie crust or you can do as I do and use store bought, store bought crust is generally easier to work with and is readily available.

Either is absolutely fine for this recipe, so use your preference. I generally use Pillsbury pie crusts for this. Make sure they thaw well before you try to work with them, and feel free to re-roll them once to use as much crust as possible.

Filling  Pizza Pockets

I kept the fillings simple, but you could turn any version of pizza into a hand pie like this! Just remember to keep the filling amounts under control. If you overfill the hand pies, they will explode in the oven, and you’ll have a big hand pie mess on your hands.

Assuming you want to try my pepperoni pizza option, be sure to follow the amounts I give for each ingredient so you don’t overfill them.

If you love this concept, try combining Buffalo chicken and smoked Gouda or broccoli and cheddar.

Sealing the Pizza PocketYou want to make sure to get a good seal on these hand pies so they don’t bust open. I recommend using egg wash for this, as it creates a really sturdy seal. Just lightly brush the crust around the edges with your fingers, and then crimp the dough together.Golden Brown Crust Many traditional pies crusts bake for 45 to 60 minutes and get a super golden brown crust in that amount of time. These hand pies need much less time in the oven, which means they won’t brown as much without some help.To help get that golden brown crust, I like to brush them with some egg wash. You should also use the egg wash to make sure the hand pies are sealed tight.

The egg wash doesn’t change the flavor of the hand pies in any way, but just gives a little extra crunch and a  glossy, golden brown exterior.


Freezing These Pizza PocketsIf you want to freeze these hand pies, I recommend baking them first, letting them cool completely, then wrapping and freezing them in airtight containers. They will freeze great for a few months. To keep the crust flaky, reheat them in a 325°F oven for 20 minutes until thawed and the cheese is melty.


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