Pizza Pockets from Scratch
These homemade pizza pockets are made with a hearty dough featuring wheat germ for extra flavor and nutrition. Filled with your favorite pizza toppings, they're perfect for lunch, dinner, after-school snacks, or stocking the freezer for quick meals. Crispy on the outside and cheesy on the inside, these pizza pockets are a family favorite!
Ingredients
Dough
- 4 ½ cups all-purpose flour
- 1 cup wheat germ
- 4 tsp active dry yeast
- 3 tsp sugar
- 1 tsp salt
- 1 ½ cups warm water
- 4 tbsp vegetable oil
Optional Seasonings for the Dough
- ½ tsp garlic powder
- ½ tsp dried parsley
Filling Ideas
- Pizza sauce
- Mozzarella cheese
- Pepperoni
- Cooked meat of choice
- Diced vegetables
- Any favorite pizza toppings
Instructions
For the Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast.
- Let stand for 5-10 minutes until foamy.
- Add the vegetable oil, salt, wheat germ, garlic powder, and parsley if using.
- Gradually mix in the flour until a soft dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Preheat oven to 375°F.
- Punch down the dough and divide it into 12 equal portions.
- Roll each portion into a circle or rectangle approximately 6 inches across. I made mine into triangles to mimic pizza slices for my teenagers.
For the Filling
- Spread a small amount of pizza sauce on one half of each dough round, leaving space around the edges.
- Add mozzarella cheese and desired toppings.
- Fold the dough over the filling and press the edges firmly with a fork to seal.
Baking the Pizza Pockets
- Bake for 15-18 minutes or until golden brown.
- Allow to cool for a few minutes before serving.
Notes
- Freeze baked pizza pockets for up to 3 months.
- Reheat in the oven, air fryer, or microwave.
- Customize with your favorite pizza fillings.
- Brush tops with melted butter and sprinkle with Italian seasoning before baking for extra flavor.