Yeast Dough Pizza Pockets
Homemade yeast dough folded around mozzarella and pizza sauce, sealed with a fork, and baked golden.
Equipment
- Large mixing bowl
- Rolling Pin
- Baking sheet
- Fork
Ingredients
Main Ingredients
- 2 tsp active dry yeast plus 1/4 tsp more
- 1 cup warm water comfortably warm, not hot
- 1 tbsp granulated sugar
- 3 cup all purpose flour plus extra for kneading
- 1 tsp salt
- 1 cup shredded mozzarella cheese
- 1 cup pizza sauce half for filling, half for dipping
- ½ cup pepperoni slices optional
Instructions
Cooking
- Foam. Dissolve the sugar in the water, sprinkle on the yeast, and wait 5 minutes until foamy.
- Mix. Stir the flour and salt into the yeast mixture until a dough forms.
- Knead. Knead 5 to 7 minutes until smooth, then rise covered for 1 hour.
- Cut. Heat the oven to 400 degrees F. Roll the dough thin and cut 8 squares.
- Fill. Top each square with sauce and mozzarella, fold, and crimp with a fork.
- Bake. Bake on a greased sheet 12 to 15 minutes until golden.
Notes
Substitutions: Instant yeast works in the same amount with no foaming step.
Tips: Keep fillings dry and seal the edges well.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months.
Nutrition does not include the optional pepperoni.