Home-Made Pizza Pockets // Q Kitchen

Home-Made Pizza Pockets

Ingredients for Filling:

29 oz tomato sauce ( or 1 quart home-canned)

6 oz tomato paste

14.5 oz fire-roasted diced tomatoes

1 Tbs minced garlic

1 Tbs Italian Seasoning

Salt/Pepper to Taste

5 oz package pepperoni cut into small pieces

1 LB browned ground beef

1 LB browned ground sausage

1-2 C Shredded Mozzarella Cheese

4 oz salted butter - melted

Ingredients for topping:

1 Tbs GRATED Parmesan cheese

1 tspn garlic powder

1 tspn Italian seasoning

Directions:

Add tomato products and seasonings to 6 quart sauce pan and bring to a slow boil.

Stir down until smooth then add shredded cheese until mostly melted

Next add meats and stir until cheese is fully melted and all meat is well blended with sauce and cheese

Cover and allow to simmer for 1-2 minutes before turning off heat to pot. Leave covered.

Preheat Oven to directions on crust recipe.

Either cut store bought dough into quarters (Can also cut in 1/2 and just fold over)

OR have home-made dough completely made and cut into equal pieces. 

Spoon meat sauce blend onto one side of the dough and either flip other side over to close or attach lid, depending on how you cut your dough. 

Gently dampen all open edges with water on your finger and either roll open edges closed OR use a fork to press all open sides together to form a closed seam. 

Make 2-3 1/2 inch slits on top crust to allow air to escape or your pizza pocket might explode.

Lightly brush the buttery topping onto top of pizza pocket and allow to soak in for a minute.

Place in the preheated oven for the time required per the directions on your crust box or recipe

Do not allow the edges of your pizza pocket or the cheese topping to burn. (Approx 20-25 minutes)

Remove from oven when dough is flaky and golden brown and allow to set for 5-8 minutes before removing from baking/cookie sheet and placing on a cooling rack for 3-5 minutes before placing on a platter or a plate. Serve with dipping sauce of your choice.


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