Description
Delicious, freezer-friendly homemade pizza hot pockets with a flaky, buttery crust and gooey cheese filling. Perfect for busy weeknights, meal prep, or kid-approved lunches.
Ingredients
Scale
- 2 ¼ cups (280g) All-Purpose Flour
- 1 packet (2 ¼ tsp) Active Dry Yeast
- 1 cup (240ml) Warm Water
- 2 tablespoons Olive Oil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup (240g) Marinara Sauce
- 2 cups Shredded Mozzarella Cheese
- ½ cup Sliced Pepperoni
- 1 teaspoon Italian Seasoning
- 1 Egg beaten with 1 tablespoon Water (for egg wash)
- 2 tablespoons Melted Butter mixed with 1 clove Minced Garlic (for garlic butter)
Instructions
- Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and stir gently. Let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour and salt. Make a well and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Shape the dough: Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a 6-8 inch circle, about ¼ inch thick.
- Assemble the pockets: Place a circle of dough on a work surface. Add 2-3 tablespoons of marinara sauce, a handful of mozzarella, and pepperoni slices. Fold dough over to create a half-moon shape. Press edges firmly to seal and crimp with a fork.
- Second rise: Place assembled pockets on baking sheets, cover loosely, and let rise for 15 minutes.
- Bake: Brush tops with egg wash and garlic butter. Bake for 15-18 minutes until golden brown, rotating pans halfway through.
- Cool and serve: Let cool on the pan for 5 minutes before serving warm.
Notes
Ensure the seal is tight to prevent leaking. Do not overfill the pockets. If the dough springs back while rolling, let it rest for 5 minutes. For best results, use freshly shredded mozzarella rather than pre-shredded cheese. You can freeze raw pockets before baking by flash-freezing them on a sheet, then transferring to a bag; add 5-10 minutes to baking time if cooking from frozen.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 hot pocket
- Calories: 375
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 14
Keywords: pizza hot pockets, homemade pizza, freezer meals, kid-friendly dinner, meal prep, easy dinner, pizza dough, comfort food