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Pizza Bake Pockets

by Camille Bergerson • featured in Homemade Freeze And Bake Pockets 4 Ways


for 8 pockets


  • 1 ⅓ cups
    warm water (315 mL)
  • 2 ¼ teaspoons
  • 1 teaspoon
  • 3 ½ cups
    all-purpose flour (435 g)
  • 1 teaspoon
    sea salt
  • 1 tablespoon
    olive oil, plus 1 additional teaspoon


  • 3 ½ cups
    marinara sauce (910 g)
  • 2 cups
    shredded mozzarella cheese, plus 2 tablespoons for topping (200 g)
  • 1 cup
    pepperoni (85 g)
  • 1 teaspoon
    olive oil



  1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
  2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
  3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
  4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
  5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
  6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
  7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
  8. Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
  9. Slice the dough in half through the center, lengthwise.
  10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
  11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
  12. Brush the tops with olive oil and sprinkle with cheese.
  13. Bake for 15-20 minutes, or until light golden brown.
  14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
  15. To reheat, microwave for 45 seconds to 1 minute.
  16. Enjoy!




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