Pizza Pockets

Name: Pizza Pockets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 12 ounces sweet or mild Italian sausage; 1/2 cup tomato paste (from a 6 ounce can); 3/4 teaspoon salt; 1 teaspoon oregano; 1 teaspoon Calabrian chili paste, for spice, if desired; 1 cup (4 ounces) thick-cut shredded mozzarella, such as Tillamook; 1 pound pizza dough, homemade or store-bought; All-purpose flour, for rolling out pizza dough; 1 egg, beaten, for egg wash; 1/2 cup shredded Parmesan

20 MINPrep Time

25 MINCook Time

8 pizza pocketsServings

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

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A pizza pocket is essentially just a mini calzone, and it can be filled with any number of delicious “toppings”. I drew inspiration from the beloved microwave pizza pockets that so many people have nostalgic memories around, but I wanted to improve it and make it more flavorful. Thanks to Italian sausage, oregano and Calabrian chili paste, this filling is savory and punchy with all the pizza flavor we know and love.

Pizza Pockets

Rated 5.0 stars by 1 users

Servings

1 serving

Prep Time

20 minutes

Cook Time

25 minutes

Ingredients

For The Filling:

1 tablespoon olive oil

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12 ounces sweet or mild Italian sausage
1/2 cup tomato paste (from a 6 ounce can)
3/4 teaspoon salt
1 teaspoon oregano

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1 teaspoon Calabrian chili paste, for spice, if desired

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1 cup (4 ounces) thick-cut shredded mozzarella, such as Tillamook

For Assembling:

1 pound pizza dough, homemade or store-bought
All-purpose flour, for rolling out pizza dough
1 egg, beaten, for egg wash
1/2 cup shredded Parmesan

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Instructions

Heat the olive oil over medium-high heat in a medium skillet. Add the sausage and cook until crumbled and golden, about 6 to 8 minutes. Turn off the heat and add the tomato paste, stirring until the sausage is coated. Allow the mixture to cool for 5 minutes, then add the salt, oregano, Calabrian chili paste if using, and shredded mozzarella. Stir to combine and set aside.
Preheat the oven to 400 degrees F.
Roll out the pizza dough on a lightly floured surface to a thin 12 by 17 inch rectangle. Cut the rectangle in half lengthwise. Then, cut each half into 4 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping, gently stretching if necessary. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the Parmesan. Bake until golden, about 18 to 20 minutes. Allow to cool for at least 10 minutes before serving.