Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper or a silicone baking mat
- Pizza cutter or sharp knife
- Pastry brush (or your fingers in a pinch)
- Small bowl for egg wash (optional)
- Fork
Step-by-Step Instructions
I start by preheating my oven to 400°F (200°C) and lining my baking sheet with parchment paper. There’s nothing worse than perfectly cooked pizza pockets stuck to the pan, and this guarantees an easy release. Then, I lightly flour my counter and roll out the pizza dough into a large, roughly 12×15 inch rectangle. Don’t stress about perfection here; just aim for an even thickness. Using my pizza cutter, I slice the dough into 6 equal-sized smaller rectangles. This is the canvas for our cheesy masterpieces.
Now for the fun assembly! I place a heaping tablespoon of pizza sauce in the center of the bottom half of each rectangle, leaving a solid inch border clear all the way around. Here’s my personal tip: I’ve tried this step both ways, and trust me, using less sauce than you think you need works better. Too much sauce is the primary culprit for leaks and soggy bottoms. On top of the sauce, I pile a generous handful of the mozzarella-Parmesan blend and any other fillings. I gently fold the empty top half of the dough over the filling, like closing a book.
This next step is non-negotiable for a good seal: I press the edges firmly with my fingers, then take a fork and crimp it all the way around. I press hard enough to see the tines indent the dough deeply. I learned the hard way that a light press isn’t enough; steam will find the weakest point and burst out, creating a cheesy lava flow all over your pan. Once sealed, I use a sharp knife to cut two or three small slits in the top of each pocket. This lets the steam escape intentionally so the pockets don’t puff up like balloons and explode.
I transfer the pockets to the prepared baking sheet, giving them a couple inches of space to expand. For that gorgeous golden finish, I brush the tops lightly with olive oil and sprinkle them with a little extra Italian seasoning. Into the oven they go for 15-18 minutes. The smell is intoxicating. I watch for them to turn a deep, golden brown and sound slightly hollow when tapped. The moment I pull them out, my kitchen transforms into a pizzeria.(See the next page below to continue…)