Homemade Pizza Pockets

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Homemade Pizza Pockets
Prep Time
45 min
Cook Time
15 min
18 servings
Recipe by: thecountrycook.net

Did you know adding eggs to dough makes it softer?


For the Dough:

  • 2 Eggland’s Best Eggs (large)
  • ¾ cup milk
  • ½ teaspoons minced garlic
  • 3 cups all-purpose flour
  • ½ cup grated parmesan cheese
  • ½ teaspoons salt
  • 1 ½ tablespoons baking powder
  • 1 teaspoon Italian seasoning
  • ½ cup (one stick) cold salted butter, cubed

For the filling:

  • 1 (14 oz.) jar pizza sauce
  • 1 ½ cups shredded mozzarella cheese
  • 18 pepperoni slices
  • 1 cup cooked and crumbled sausage

Optional crust topping:

  • ½ cup (one stick) salted butter, melted
  • 1 tbsp. dried parsley


Serving Size
1 serving
17 g
  Saturated Fat
10 g
63 mg
656 mg
19 g
Dietary Fiber
1 g
8 g

Preheat oven to 450f degrees and spray two baking sheets with nonstick cooking spray.

In a small bowl, whisk together Eggland’s Best eggs, milk and garlic.

In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.

Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.

Stir the egg mixture into the flour mixture. Mix until dough comes together into a loose ball. To make this easier, use an electric mixture with a dough attachment.

Dump the dough ball onto a large, floured countertop.

Knead the dough ten times (turning it over onto itself and turning 90 degrees)

Add additional flour as necessary to keep it from sticking.

Using a rolling pin, roll out dough to ½-inch thickness.

Take a 3-inch biscuit cutter, cut out all the dough into circles.

After cutting out the circles, press them down slightly to make them a bit larger and to make room for fillings.

Place the crust circles on prepared baking sheets and spoon a tablespoon of pizza sauce onto the middle of the dough circles.

Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.

Carefully fold the crust in half and press together the edges. Take a fork and go around the edges to make sure they seal closed.

Bake at 450f degrees for 13-15 minutes until crust is lightly browned.

Continue until all pizza pockets are made.

Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

Serve with warmed pizza sauce for dipping.

Filed Under: Appetizer, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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