Homemade Pizza Pocket

Active Time: 25 minutes • Total Time: 25 minutes

Yields: 8 packets

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  • Pastry Dough:
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ cup vegetable shortening
  • 1 egg
  • ¼ cup cold water
  • Filling:
  • 2 ½ ounces diced pancetta
  • 9 ounce package Earthbound Farm Organic Broccoli and Cauliflower, florets chopped finely
  • ¼ teaspoon red pepper flakes
  • 1 clove garlic, minced
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 4 ounces shredded Cabot Seriously Sharp Cheddar
  • 1 egg, for egg wash
  • 2 ounce block Cabot Seriously Sharp Cheddar, to grate
  • Coarse salt, to finish
  • Spicy Tomato Dipping Sauce:
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, smashed and roughly chopped
  • ½ teaspoon red pepper flakes
  • 14.5 ounce can crushed San Marzano tomatoes
  • Salt, to taste

We teamed up with one of our very favorite chefs, Joel Gamoran of  Homemade, for this much better version (and by better, we mean in taste and quality)  of the popular frozen comfort food. You won’t believe how simple it is to make your own dough in the food processor. But if you want to make it simpler still, just buy a good quality rolled frozen pie dough from the grocery store. This recipe comes together so quickly you’ll be amazed. These Pizza Pockets go  great with our Caesar Salad Kit or just toss together a simple salad of our organic Spring Mix with a vinaigrette, a sprinkling of feta, and some nuts. 

Make the dough:

Add the flour, salt, vegetable shortening and an egg to a food processor. Pulse until the mixture resembles coarse sand.

With the food processor running on low, slowly stream in the cold water just until the dough comes together.

Turn the dough out onto a sheet of plastic wrap and form into a circle. Wrap the dough and place in the refrigerator for 15 minutes, or until ready to use.

Meanwhile make the filling:

Heat a large skillet over medium heat. Add in the diced pancetta and cook for 5 minutes, rendering out the fat.

When the pancetta begins to crisp, add in the chopped cauliflower and broccoli, the red pepper flakes and garlic. Stir and cook for 3 minutes, until the vegetables have started to soften.

Sprinkle in 2 tablespoons of flour and stir to coat all the vegetables in the pan. Cook for a minute and then slowly pour in the milk.

Allow the mixture in the pan to cook just until it starts to thicken, then remove from the heat. Stir in the shredded cheese and set aside to cool.

Preheat the oven to 450°F.

Line a baking sheet with parchment paper.

Remove the chilled dough from the refrigerator and place on a lightly floured surface.

Roll the dough out to a ⅛ inch thick rectangle about 12 inches in length and 20 inches wide. Cut into 8 equal rectangles, 6 x 5 inches in size.

Place 2-3 tablespoons of filling onto one half of the dough rectangles, leaving a ½ inch border.

Brush the edges with an egg wash and then form the pockets by stretching the long end of the dough in half over the filling. Seal the edges by crimping with a fork.

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Repeat with remaining dough and filling, then brush the tops with the egg wash and finely grate the block of Seriously Sharp Cheddar over the tops. Cut 3 small diagonal slits into the tops of each hot pocket.

Place on the prepared baking sheet and into the oven to bake for 12-15 minutes, until golden brown.

Meanwhile, make the spicy tomato dipping sauce

Heat a tablespoon of olive oil in a small saucepan over medium heat.

Add in the garlic and red pepper flakes and cook for 15 seconds, until fragrant. Stir in the crushed tomatoes and season with salt. Reduce heat to low and simmer for 5 minutes,


Remove the pizza pockets on the baking sheet from the oven and let cool for a few minutes. Serve with Spicy Tomato Dipping Sauce

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