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Pizza Pocket Recipe

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3.9 from 11 reviews

This delicious Pizza Pocket recipe features a flaky, herb-infused crust filled with a savory blend of ricotta, marinara sauce, and mozzarella cheese. Baked to golden perfection and brushed with melted butter and parsley, these handheld pockets make a perfect appetizer, snack, or party treat. The crust is enriched with Italian herbs and Parmesan cheese for added flavor, and the recipe yields 24 pockets ideal for sharing.

Ingredients

Dough Ingredients

  • 1 teaspoon Better Than Bouillon Chicken Base
  • 1/2 teaspoon fresh minced garlic
  • 1 1/4 cups milk
  • 1 egg
  • 3 cups all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/2 cup cold butter

Filling Ingredients

  • 1/3 cup ricotta cheese
  • 1/3 cup marinara sauce
  • 3/4 cup shredded mozzarella cheese

Crust Seasoning

  • 1/2 cup melted butter
  • Dried parsley

Instructions

  1. Preheat Oven: Heat the oven to 450 degrees Fahrenheit to prepare for baking the pizza pockets.
  2. Prepare Wet Mixture: In a measuring cup or small bowl, whisk together Better Than Bouillon chicken base, minced garlic, milk, and egg. Set this mixture aside for later use in the dough.
  3. Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, grated Parmesan cheese, baking powder, salt, dried rosemary, dried oregano, dried thyme, and dried basil. Stir thoroughly to ensure even distribution of herbs and leavening.
  4. Incorporate Butter: Cut the cold butter into four or five chunks. Use a fork to blend the butter into the flour mixture until the texture looks crumbly with small lumps evenly distributed. This should take about 3 to 5 minutes, breaking up large clumps to ensure a consistent texture without melting the butter.
  5. Mix Dough: Stir the egg and milk mixture into the butter-flour blend. Mix until the dough forms into a loose ball that is dry enough to handle without excess wetness or shine.
  6. Knead Dough: Transfer the dough onto a lightly floured countertop. Knead by folding the dough over onto itself and turning it about 10 times, rotating 90 degrees each time. Keep the surface floured to prevent sticking and work quickly to keep the butter cold.
  7. Roll Out Dough: Using a rolling pin or a straight-sided glass, roll the dough into a rectangle approximately 1/2 inch thick.
  8. Cut Dough Circles: Flour a 2 1/2 inch round cookie or biscuit cutter and cut circles from the dough. Make sure the cutter remains floured to prevent sticking.
  9. Thin Dough Centers: Press down on the center of each dough circle with fingers to thin to about 1/4 inch thickness. This enlarges the circle slightly, leaving a thicker edge to seal the pockets.
  10. Prepare Filling: In a small bowl, combine ricotta cheese and marinara sauce until well mixed.
  11. Fill Crust Circles: Place dough circles on a cookie sheet. Spoon approximately 1 rounded teaspoon of the ricotta-marinara mixture onto the center of each and sprinkle with shredded mozzarella cheese.
  12. Seal Pockets: Fold each dough circle in half over the filling and press the edges together firmly to seal. Use a fork or fingers to crimp edges, ensuring filling does not leak during baking.
  13. Bake: Bake the sealed pockets in the preheated 450-degree oven for 13 to 15 minutes, or until the crust is lightly browned and cooked through.
  14. Finish with Butter and Parsley: Remove baked pockets from the oven and immediately brush them with melted butter. Sprinkle with dried parsley for added flavor and a finishing touch.

Notes

  • Keep the butter cold throughout the dough preparation to ensure a flaky crust.
  • Do not overfill the pockets to prevent filling leakage during baking.
  • Flouring the cookie cutter prevents dough from sticking and cutting clean circles.
  • You can substitute fresh herbs for dried ones if preferred, but adjust quantities accordingly.
  • These pizza pockets are best enjoyed warm but can be stored in an airtight container and reheated.

Find it online: https://bitezly.com/pizza-pocket-recipe/