Pizza Pockets

I really like the idea of making things ahead and freezing. This makes cooking much easier on those nights when the day was so long that you thought all you wanted to do was climb into the tub for a long soak and spend the rest of the evening curled up with a good book. Yet you still need to feed the family. Freezer meals also work nicely when you need a quick afternoon lunch for a hungry bunch of people.

Recipe courtesy of Ree Drummond

Pizza Pocket

Pizza Pockets

Total Time: 4 hour 20 min

Prep: 15 min

Inactive: 3 hour 50 min

Cook: 15 min

Yield: 18 pizza pockets

Level: Intermediate


  • Dough:
  • 2 teaspoons instant or active dry yeast
  • 8 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2/3 cup olive oil, plus more for coating the bowl
  • Mushroom Version:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 8 ounces white button mushrooms, sliced
  • 8 ounces brown button mushrooms, sliced
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup white wine (I use chicken stock)
  • Salt and freshly ground black pepper
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 ounces goat cheese, crumbled
  • Meat Version:
  • 8 ounces Italian sausage
  • Olive oil, for browning sausage
  • 1 jar marinara sauce
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 ounces pepperoni
  • 4 ounces Canadian bacon
  • 1 egg, beaten


For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine the flour and salt. With the mixer running on low-speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball.

Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.)

For the mushroom version: Add the olive oil to a pan with the heat on medium and sauté the garlic and onions for about a minute. Add the mushrooms and thyme and sauté for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature.

For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool.

When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes.

Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sautéed mushrooms.

When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.

When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.

Recipe courtesy of Ree Drummond

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