4 Weeks to Fill Your Freezer: Homemade Pizza Pockets (Day 8)
These Pizza Pockets, inspired by Amy’s Finer Things and Pocket Change Gourmet, turned out beautifully today!
I doubled our family’s favorite homemade pizza dough recipe for the dough.
Then I cut the dough into pieces.
And rolled those dough pieces into balls.
Next, I flattened the balls with the rolling pin.
When I turned my back someone was making some artistic designs on my rolled-out dough. 🙂
Then, I dolloped a little of the filling on.
Sprinkled the filling with cheese
And sealed up the edges with my fingertips.
Ready to go into the oven.
The end result — so yummy and delicious! And my whole family agreed with me that this recipe is a definite keeper.
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Freezer-Friendly Pizza Pockets
Dough:
- 2 Tablespoons active dry yeast
- 2 cups warm water (105 to 115 degrees F.)
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 Tablespoons oil (I used olive oil.)
- 5 cups flour (I used unbleached, but I think half white, half whole-wheat would also work well.)
Filling:
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 1/2 cup pasta sauce or pizza sauce
- 2-3 cups shredded cheese (I used mozzarella, but I think cheddar or a mixture of cheese would work well, too.)
- Other optional filling ingredients: diced black olives, pepperoni, diced green pepper, and/or diced mushrooms
To make dough: Mix yeast into warm water until dissolved. Add sugar, salt, oil, and flour. Mix well and dump onto a floured surface and knead for 3-5 minutes.
To make filling (I browned this while mixing up the dough): Brown ground beef with onion (and green pepper, if desired). Drain. Add pasta sauce and mix together. Add other optional filling ingredients, if desired.
To make Pizza Pockets: Divide dough into 15-20 pieces. Roll pieces into balls. Flatten balls into circles with rolling pin. Dollop a few tablespoons of filling onto dough circle and sprinkle with cheese. Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze: Cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.
Recipe inspired by Amy’s Finer Things and Pocket Change Gourmet.
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.
Other posts in the 4 Weeks to Fill Your Freezer series
- 4 Weeks to Fill Your Freezer: Week #1 Breakfast Freezer Foods Plan + Shopping List
- Freezer-Friendly Banana Bread
- 4 Weeks to Fill Your Freezer: Cinnamon Rolls (Day 2)
- 4 Weeks to Fill Your Freezer: Waffles (Day 3)
- Freezer-Friendly Baked Oatmeal
- 4 Weeks to Fill Your Freezer: Week #2 Freezer-Friendly Lunch Recipes + Shopping List
- 4 Weeks to Fill Your Freezer: Homemade Baking Mix (Day 5)
- Freezer-Friendly Peanut Butter & Jelly Sandwiches
- 4 Weeks to Fill Your Freezer: Brown Bag Burritos (Day 7)
- 4 Weeks to Fill Your Freezer: Homemade Pizza Pockets (Day 8)
- Freezer-Friendly Ham & Cheese Pockets
- 4 Weeks to Fill Your Freezer: Week #3 Freezer-Friendly Dinners + Shopping List
- 4 Weeks to Fill Your Freezer: Southwest Roll-ups (Day 10)
- Freezer-Friendly Barbecued Meatballs
- 4 Weeks to Fill Your Freezer: Lasagna Casserole (Day 12)
- Freezer-Friendly Homemade Pizza Dough
- Chicken Broccoli Rice Casserole
- 4 Weeks to Fill Your Freezer: Week #4 Freezer-Friendly Snacks & Desserts + Shopping List
- 4 Weeks to Fill Your Freezer: Italian Chicken (Day 15)
- 4 Weeks to Fill Your Freezer: Chocolate Chip Cookie Dough (Day 16)
- 4 Weeks to Fill Your Freezer: Easy Morning Glory Muffins (Day 17)
- 4 Weeks to Fill Your Freezer: Homemade Energy Bites (Day 18)
- 4 Weeks to Fill Your Freezer: Pumpkin Chocolate Chip Muffins (Day 19)
- 4 Weeks to Fill Your Freezer: Freezer-Friendly Chocolate Banana Bread (Day 20)
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98 Comments
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shawn'l says:
I could only make a half recipe because that was all the yeast I had on hand. They were gone in minutes.
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Sunny says:
I love this recipe! The possibilities are endless~I’m going to sneak a tun of veggies in next time lol … I am also wondering if you have any ideas on making a chicken pot pie type of filling?
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Amanda W. says:
These were absolutely delicious! I was nervous on how they would cook in the microwave. They cooked perfect in the microwave! I had no problem with the dough and ended up with 18 of them. It was well worth the time to make to have something home cooked to feed my family when we are pressed for time! I am really enjoying the freezer cooking. I am going to make the burritos next!
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Is there another way to make these without going the “yeast, roll out, etc” way?
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samantha says:
i make my pizza dough in my bread machine, I am going to try that with this recipe.
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I made some of these (ate a few right away…yummy), stuck them in the freezer BUT when I cooked them in the oven from the freezer, the crust was pretty hard. When I put them in the microwave, they were kinda spongy…what am I doing wrong?
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Val says:
Try wrapping in a paper towel when you heat them in the microwave that should take care of your sogginess!!! For the oven I would say foil either wrap or tent!!!! Hope this helps:)
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Brandy says:
Looking back at all the past comments I must say these are still satisfyingly good in 2016! This is the easiest dough I’ve ever worked with, don’t need tons of time to let it rise, and it turned out just fantastic! I chef on a sailboat so was searching for some make-ahead/freeze recipes and this one is a keeper for sure.
I used a homemade sauce and a 50/50 flour with all purpose and whole wheat. I also sprayed the tops of the hot pockets with olive oil about half way through (@ 5 minutes, 10 minutes total) and they came out perfectly browned. I would recommend layering your toppings wisely… pepperoni on bottom and cheese and sauce on top! Buen Provecho!
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Summer says:
Thank you for this recipe! It was a hit. My husband loves bringing them to work for lunch.
Do you think this recipe would turn out alright if I left out the beef and replaced it with extra veggies and pepperoni? Or is it the beef that makes the filling substantial and easy to spoon?
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Kim says:
Sorry I know this is an older post, but just wondering if this pizza dough can be made in bread machine? Thanks!
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