Pizza Pockets are by far one of my biggest frozen guilty pleasures. They fall only below Drumstick ice cream cones. But, in case you haven’t read the ingredients lately…
Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Reduced Fat Mozzarella Cheese (Pasteurized Part Skim Milk, Nonfat Milk, Modified Food Starch (Ingredients Not in Regular Mozzarella Cheese), Cultures, Salt, Vitamin A Palmitate, Enzymes), Pepperoni (Pork, Beef, Salt, Contains 2% or Less of Water, Dextrose, Spices, Lactic Acid Starter Culture, Oleoresin of Paprika, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid [to Protect Flavor]), Tomato Paste, Shortening Blend (Soybean Oil and Partially Hydrogenated Soybean Oil), 2% or Less of Sugar, Partially Hydrogenated Palm Kernel Oil (with Soy Lecithin), Seasoning (Bread Crumb [Bleached Wheat Flour, Dextrose, Yeast, Salt], Dehydrated Garlic, Tomato Powder, Spice, Salt, Dextrose, Dehydrated Onion, Corn Maltodextrin, Citric Acid, Natural Flavor), Yeast, Salt, Dough Conditioner (Calcium Sulfate, Salt, L-Cysteine Hydrochloride, Garlic Powder, Tricalcium Phosphate, Enzymes), Modified Food Starch, Seasoning (Garlic Powder, Salt, Sugar, Dried Onion, Spice, Maltodextrin, Soybean Oil, Citric Acid), Soy Lecithin, Sodium Stearoyl Lactylate, Methylcellulose, Flavor (Maltodextrin, Modified Corn Starch, Natural Flavors, DATEM, Medium Chain Triglycerides), Artificial Butter Flavor (Maltodextrin, Artificial Flavors, Modified Corn Starch, Medium Chain Triglycerides), Whey, Soy Flour, Egg Whites.
Nearly 200 words later, I’m nearly as bored to death as I am frightened. I’m by no means a health Nazi. I like banana bread and white cupcakes as much as the next person, but at least I can pronounce the ingredients in those recipes. DATEM!?! WTF is DATEM, and why do they have to put it in all capital letters?
I’m not ready to give up on microwave pockets stuffed with cheese yet, so I made my own whole wheat pizza pockets. On a scale of 1-10 in difficulty, they are about a 5. The dough takes time to proof and roll out, but other than that, these are a cake walk. They’re also freezable and kid friendly.
Also, once you have the dough down, you can stuff these babies with whatever ooey gooey goodness that your heart desires. Ham and Cheese, Chicken and Cheese, Taco filling, etc. Your husband will seriously appreciate these healthier alternatives for a quick and easy lunch. So will you and your kiddos.
I followed Sally’s Baking Addiction Recipe for the crust to a T. I trust all of her recipes, know they have been tested and are approved. Her Whole Wheat Pizza Crust Recipe is spot on amazing, and the only thing I did differently was add Italian seasoning and use grocery store quality yeast. I strongly suggest you visit her site and follow her directions for the dough of this recipe, as she outlines it in detail with step-by-step pictures, and it will guarantee these whole whole wheat pizza pockets turn out as stellar as they can be.
Whole Wheat Pizza Pockets Recipe
Makes: 8 pockets
- 1 tsp. granulated sugar
- 1 tbsp. yeast
- 1 1/2 cups warm water (105°F-115°F)
- 1 tbsp. olive oil, plus more for brushing over dough
- 1 tbsp. honey
- 1 tsp. salt
- 3 1/4 cups whole wheat flour plus more for dusting
- 2 tsp. Italian Seasoning
- 1/2 jar (14oz.) pizza sauce
- 48 slices pepperoni
- 2 cups shredded mozzarella
- grated parmesan for dusting
- sea salt and pepper for dusting
Directions for Dough
(Adapted from Sally’s Baking Addiction)
- In a large bowl, combine sugar, yeast, and warm water. Stir briefly and allow to set and proof for 10 minutes.
- Add olive oil, honey, and salt. Using a whisk, stir all ingredients until combined. Add in flour and Italian Seasoning.
- Using the dough hook on your stand mixer or on a hand mixer, mix the dough on low speed until it begins to form a ball.
- After the dough has formed in the bowl, dust the a hard surface like you counter with flour, and knead dough for 5 minutes by hand. You may need to add 1/4-1/3 cup more flour to the dough if it is badly sticking to your hands or the counter.
- Coat a large bowl with olive oil and place dough ball into bowl. Rub a little olive oil over the dough. Place in a warm area and allow dough to rise until doubled in size. Sally calls for preheating your oven to 200°F, then turning it off and leaving the oven door propped slightly open. Place your bowl inside the oven and allow to sit for 30 minutes before closing the oven door. This will speed up the rising time significantly without baking or crusting your dough.
- After dough has doubled in size, remove dough from bowl and punch down.
- Roll the dough into a log shape and cut into 8 equal sections. First cut the dough log in half, then cut each half in half, and then cut each 1/4 section in half one last time. Roll each piece of dough into a ball.
- Using a rolling pin, roll each ball out to about an 7-8″ circle.
Directions for Filling
- Preheat oven to 350°F and line 2 baking trays with parchment paper
- When you have rolled out your circles, spread 1 tbsp. of pizza sauce down the center of each. Leave about a half inch of dough bare for pinching later.
- Next, top the pizza sauce with 6 pepperonis. Try to keep them on one side of the dough circle so that when you fold these, you won’t be fighting against stiff pepperoni. Think of it as topping only half a pizza with pepperoni.
- Top the pepperoni with a 1/4 cup shredded mozzarella.
- To fold the whole wheat pizza pockets, fold the bare side of the dough over top of the ‘filled’ side. Line up the edges of the dough. Fold and pinch the dough together around the edges, folding from underneath. Seal all edges tightly. They should look like half circles with pinched edges.
- Place pockets on prepared baking trays. Lightly brush each pocket with olive oil and sprinkle with grated parmesan, sea salt, and pepper.
- Place in the oven for 12-15 minutes.
- Remove from oven and serve warm. If freezing, wait until the pockets have cooled to room temperature and then place them inside a Freezer Ziplock Bag and place in freezer.
Again, I highly recommend you check out Sally’s page for the full dough recipe. She is highly recognized as a trusted baker and has a way with directions that… well, I don’t. These whole wheat pizza pockets were totally worth the little bit of time and trouble. These are now a freezer staple for last minute dinners and quick lunches. Give this one a try. Thank Sally for the dough, and don’t forget to share with your friends for good karma.
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