I must say that I was super intrigued by the idea of homemade pizza pockets. Choose your own fillings, save a couple bucks and avoid a mess of preservatives in the meals we eat. Not that we've bought pizza pockets lately - but both Scott and I do love them. I wanted to have the yumminess without the cost or junk in it. So long as you're willing to put in a bit of time I would say this is a win-win situation!
I started the prep work of grating and chopping while Jack was playing. I wanted to get it all out of the way but if I had my time back I would have started with the dough because honestly it takes a little work and could benefit from an hour or two of resting before attempting to roll out.
The dough is simple and I love that. Mostly because this required no specialized ingredients. But I had to really knead and work it to get it to a lovely texture. This of course meant breaking a sweat while killing my arms beating this dough into submission lol.
Once the dough was tackled though I had to do some experimenting. The size started off cute and pierogi like before I opted to supersize it so I wouldn't need to make a ton of little ones. Then I had to figure out a good amount of stuff to put in so it wasn't bursting open or being super thin.
So the result is awesome let me just say. Crispy dough that allows you to actually hold the pizza pocket and bite into it. Although unless it cools for 30 mins I don't recommend biting into it. Sauce burn!!
Homemade Pizza Pockets
Adapted from Rachel's recipe on Thriving Home.
We used canned pizza sauce, canned mushrooms, part-skim mozzarella and pepperoni chopped up to bite size. But honestly you can go in any direction to suit your tastes!
3 1/2 cups of Unbleached all purpose flour
1 cup plain yogurt
1 cup melted butter
1 teaspoon of sea salt
Lets Make it!Combine all your ingredients for the dough in a large bowl and mix until it comes together. From there transfer it to a lightly floured countertop and knead away for several minutes. You're looking to have the dough be flexible in your hands without cracking or violently springing back to its original form. Like I said above, this can take a bit of time. If you have a Kitchenaid mixer with a dough hook attachment I suggest letting it take on the workload.
From there roll it out into your desired size, add filling, fold over and pinch ends closed.
To freeze for later just spread out on a baking pan and freeze till solid then you can transfer to Tupperware or freezer bag.
If you're going to bake right away then bake for 20 mins at 400F. If you're baking from frozen then 30 minutes at 400F.
And enjoy! Because they are fabulously delicious!