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Healthy Treat for Today: Homemade Pizza Pockets

March 4, 2008 by Laura 113 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Lunch time around here can be a hectic time…

These Pizza Pockets are a perfect treat that you can make ahead put in the freezer…then throw in the oven at lunchtime.
pizzapockets2sm.JPG

Here’s how I made these:

I used my regular pizza recipe…

CrustYum

3 1/2 cups whole wheat flour
1 teasoon sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed. You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible.

Pizza Sauce

1 1/2 cups tomato sauce
1/2 teaspoon garlic powder
1 1/2 teaspoon oregano
1 1/2 teaspoon basil

Stir together and simmer for a few minutes.

Pizza Pocket Fillings

Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms

To form a Pizza Pocket

Roll a small ball of dough into a circle. Place one tablespoon of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together.

Lay Pizza Pockets on a cookie sheet lined with parchment paper. Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.
cookmarathon3sm.JPG

Bake your Pizza Pockets

For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

I love the convenience of this nutritious “fast food”! Serve them with fruit and veggies(God’s fast food!)…and you’ve got yourself a quick and easy lunchtime treat!!

You’ll find more healthy treat recipes here.

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Filed Under: Main Dishes, Make Ahead Meals, Recipes

Comments

  1. mom2fur says

    March 4, 2008 at 8:56 am

    Those look like fun! I’m going to print this out and try my hand at it. I actually tried to bake bread yesterday. I thought it came out too doughy and heavy…but everyone in my family raved about it. Not too bad for a first attempt. (I don’t have a bread machine, but I did use my Kitchenaid for the kneading!)

    Reply
  2. Sonshine says

    March 4, 2008 at 8:57 am

    Yummy!!!

    I make these too! Usually I just use some canned biscuits…flatten the biscuit and then add fillings. When I make pizza dough, my family thinks they actually need a big round pizza! LOL

    Reply
  3. Kim says

    March 4, 2008 at 9:17 am

    Wow looks really yummy and not too difficult either! THX

    Reply
  4. Char says

    March 4, 2008 at 9:47 am

    Yummy… I may wait until next week to make these, because I’m sore from making 46 berocks last night, and making crust and rolling dough doesn’t sound fun today! LOL

    Thanks for always sharing such great, yummy recipes!

    Reply
  5. Kimi @ The Nourishing Gourmet says

    March 4, 2008 at 1:32 pm

    Great idea!

    Reply
  6. jayme says

    March 4, 2008 at 1:51 pm

    I was hoping you would share this recipe. :)

    Reply
  7. Krista says

    March 4, 2008 at 5:04 pm

    What a great idea for a fast lunch!

    Reply
  8. Melissa Markham says

    March 6, 2008 at 8:35 am

    These look like something we would really enjoy! Thanks for the all the great recipes you share! Have you thought about putting together a cookbook and submitting it to a publisher?

    Reply
  9. Suezque says

    March 8, 2008 at 6:24 pm

    Okay- what did I do wrong? My dough was sooo flaky/crumbly, it wouldn’t roll out, and could not make pockets out of it…

    Reply
  10. Lyndsae says

    May 3, 2009 at 11:04 pm

    How many pockets does one recipe make? Thanks.

    Reply
  11. Megan says

    August 8, 2009 at 9:23 am

    I made these last night and they were yummy! I froze half for some quick and tasty meals. Great idea!

    Reply
  12. Karen says

    August 28, 2009 at 9:56 pm

    I made these and got about 20 nice sized pockets. The dough mixes up very well and is easy to work with. I used 1/2 cup olive oil/1/2 cup butter, as that seemed a little healthier. The finshed product tasted very good! We’ll see if the kiddos agree tomorrow!!

    Reply
  13. Megan says

    August 30, 2009 at 3:17 pm

    I’m doing a spin on these for dinner tonight. Barbecue chicken pockets. I chopped the chicken and added some barbeque sauce and chipotle seasoning.

    Reply
  14. Brook says

    September 4, 2009 at 3:12 pm

    What about freezing them? Do they work in the microwave for re-heating (thinking school lunch!)

    Reply
    • Laura says

      September 7, 2009 at 7:48 pm

      I freeze them all the time. I’m not a big fan of microwaves so I haven’t personally warmed one this way, but if you bake them first, then re-warm them in the microwave, I’m sure they’d do fine!

      Reply
  15. tara says

    December 13, 2009 at 2:56 pm

    DO you soak your grain for this?
    I am thinking about making these but my son is gluten ree…can I soak the grain to make easier to digest. or should I just use gluten free flour?
    thanks
    Tara McMillan

    Reply
    • Laura says

      December 15, 2009 at 6:18 pm

      I do soak my grain for this and it works great!

      Reply
  16. blair says

    January 28, 2010 at 2:05 pm

    thank you!! i have been looking for make ahead and freeze meals! these look so yummy and are surely better for you than the store bought pizza pockets! YUMMY!

    Reply
  17. Sharon says

    February 8, 2010 at 5:04 am

    Sounds great! I love that you put directions for heating from frozen and unfrozen. I also like that the recipe doesn’t call for cooking, freezing, then heating in the microwave. We got rid of ours due to health concerns, so when I see recipes like that, I’m thinking…”okay, how do I reheat it without a microwave? Will it be overcooked if I try it in the oven?”

    So thank you!

    Reply
  18. Holly says

    February 25, 2010 at 12:56 pm

    I also had trouble with the dough being flaky and crumbly and difficult to roll out. The ones I did get together are in the oven baking at the moment, so we’ll see how they come out…they smell good!
    I love this idea, though I may use the breadmaker pizza dough recipe I usually use for our pizza & movie nights, as I didn’t have much success with this dough recipe (perhaps it is my flour? My flour tends to be on the grainy side…)

    Reply
    • Laura says

      March 3, 2010 at 8:36 am

      Might have been the grainy flour. I know that I usually have to work my dough (like playdough) for a while sometimes to make it nice enough to roll. Hope yours tasted good anyway!

      Reply
  19. anna says

    March 7, 2010 at 11:35 pm

    If I used a yeast dough for the crust do you know if it would freeze and work as well?

    Reply
    • Laura says

      March 11, 2010 at 1:42 pm

      Yes, I think it would work perfectly!

      Reply
  20. Diana says

    March 9, 2010 at 11:32 am

    Just a tip I’ve found when making mass amounts of pizza pockets: You can roll out a huge amount of dough and cut it with a pizza cutter into desired size squares. Then top the dough and fold over or pull up edges and tuck all the ends under sorta like a bread roll with the filling in the middle.

    Love looking over your recipes and can’t wait to actually get busy and make some!

    Reply
  21. Alison says

    March 29, 2010 at 10:35 am

    I read above that you said you soaked the flour. Do you soak it before you add the other ingredients or do you just mix all the ingredients and let it sit? If you soak it before what do you soak it with?

    Thanks, I am trying to soak my grains and learning how to convert recipes so this is helpful. I can’t wait to try these!

    Reply
    • Laura says

      March 31, 2010 at 7:53 am

      I mix all the ingredients together and let it soak. You don’t have to add anything because the cultures in the yogurt break down the phytates!

      Reply
  22. Julia says

    April 21, 2010 at 6:57 pm

    Wow, I just found your site…I’ve been skimming through and saving tons of recipes and links! Love it, thanks so much!
    Sorry to have you repeat yourself, but when you freeze them how do you reheat them?

    Reply
    • Laura says

      April 22, 2010 at 8:14 am

      For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

      Reply
  23. Kim says

    May 18, 2010 at 4:32 pm

    I bake these off and THEN freeze them so I can give them to my husband for lunch. Works well for us!

    Reply
  24. Dawn says

    May 26, 2010 at 5:53 am

    These are a hit in our house! My dough also was crumbly and fell apart the first time I made these. I think it’s because my butter was not completely melted. However, I just kept kneading it and working it, and it softened right up after about 5 minutes.

    I now use this concept to make pasties. I can get 5-6 out of the dough recipe. Instead of pizza fillings, just fill with ground beef, carrots, onions, potatoes, spices and 1 T. of butter. Serve with gravy.

    Reply
  25. Erin says

    July 14, 2010 at 6:47 pm

    I made these last night with pizza toppings. Was thinking to make some with breakfast items, eggs, cheese, sausage…for breakfast pockets. Also, apples with butter and cinnamon for a desert or breakfast pocket. Can’t wait to make batches of them for the freezer.

    Reply
  26. Megan says

    August 8, 2010 at 6:11 pm

    I have a batch of the mini pizzas ready for the oven. A genius tip occurred to me late last night: roll the dough out as one piece and use a jar mouth to cut each piece. I’m sure someone else is smarter than I and already thought of that ;)

    Reply
  27. Tammy says

    October 4, 2010 at 7:45 am

    I tried making these last night and it was a flop! But that’s because I am not the best cook! :) The dough turned out mushy and totally hard to work with. I’m going to try again this week – maybe I incorrectly measured the butter or something.

    I do have one question. How large are your circles that you cut out to fold?

    Reply
    • Laura says

      October 12, 2010 at 11:00 am

      Hmm, you may have needed more flour? I usually cut my circles with a wide mouth jar, then flatten it a bit more.

      Reply
  28. Amy says

    November 18, 2010 at 10:32 am

    I don’t see it in the instructions so how long do you normally let the batter sit and soak? Is it the same amount of time for all recipes using nothing but whole wheat flour?

    Does the soaking make the flour/batter easier to work with?

    Thanks!

    Reply
    • Laura says

      November 18, 2010 at 3:27 pm

      I usually mix it up and leave it on the counter overnight (or a few hours longer).
      Soaking does make the batter a little bit easier to work with.

      Reply
  29. Maureen says

    December 7, 2010 at 2:21 pm

    How many pockets should you get from the one batch of dough?

    Reply
    • Laura says

      December 9, 2010 at 1:42 pm

      Depending on the size of your pockets, about 15-20.

      Reply
  30. Katie Paskvan says

    January 14, 2011 at 11:26 am

    I’m assuming the answer to my question is no, but do you think that this recipe would work with rice flour?

    Reply
    • Laura says

      January 16, 2011 at 3:03 pm

      I really have no idea. :( I don’t have any experience with rice flour. I’d love to know the answer to this myself so that I could pass it along to others!

      Reply
  31. Holly says

    January 20, 2011 at 7:50 am

    I make a very similar thing for breakfast. I just put in ground sausage and cheese. My kids love them. I’ve tried the pizza but they don’t like it as well.

    Reply
  32. Gina says

    February 1, 2011 at 2:54 pm

    I’m off to make some more of these. They are fun to make and such a great thing to have on hand for an easy meal!

    Reply
  33. Sandra Mort says

    February 3, 2011 at 8:12 pm

    Whoops. I forgot to check the temp before putting them in the oven. I’ve got them in at 350 instead of 400, plus with an egg wash. Can’t wait to see how they come out!!! My older son’s idea of the perfect lunch is a couple of Amy’s Organic Pizza Pockets, so this might fill the niche, and for a lot less money.

    Reply
  34. Sandra Mort says

    February 3, 2011 at 8:27 pm

    A couple leaked, but they’re very pretty. My husband is “testing” a couple and the rest will go into the fridge for the kids’ lunches tomorrow.

    Reply
  35. Carolyn H. says

    February 8, 2011 at 2:49 pm

    We are trying to convert to whole wheat flour, so I made these with part whole wheat flour and part white flour. But they came out tasting… well… too much like grainy whole wheat crust. I tried to roll them out thin enough, so the crust wouldn’t be too thick but it didn’t work well. Is it my whole wheat flour or do we just need to get used to the whole wheat taste?

    Reply
    • Laura says

      February 20, 2011 at 2:43 pm

      I’m not sure if you read my “Switching to Whole Wheat” post, but that might answer the question. I’d try using whole wheat flour from WHITE wheat to see if that makes a difference: https://www.heavenlyhomemakers.com/switching-to-whole-wheat-flour-making-the-transitions-easier

      Reply
  36. Maria says

    February 14, 2011 at 1:35 am

    I hate to add my blooper. I made them but I substituted heavy cream for the yogurt as I didn’t have any (its a dairy, right?). I suppose I was supposed to roll out the dough? I just squished it flat (sorta) with my hand. So, here’s the question: I put the sauce on first and it made a WHOLE…as in oozed out especially as I folded it over, right in the top center. Was this due to my changes mentioned above? I haven’t given up; I was just hoping for some tips….Thanks! I ended up putting pepperoni down first to make a “barrier” and then the sauce on top and I also kept the dough pretty thick…

    Reply
    • Laura says

      February 20, 2011 at 2:45 pm

      Hmmm…yes, it could have been that the cream changed the dough. Sometimes I have sauce that oozes out, but it doesn’t make a hole in my dough. I wonder if the yogurt would have held the dough together better?

      Reply
  37. Sarah says

    February 16, 2011 at 8:24 pm

    What kind of tomato sauce do you use??
    Thanks!

    Reply
    • Laura says

      February 20, 2011 at 2:46 pm

      I use my home canned tomato sauce: https://www.heavenlyhomemakers.com/canning-tomato-juice-and-tomato-sauce

      Reply
  38. Sarah says

    February 16, 2011 at 8:36 pm

    Also,
    Can you subsstitute buttermilk for the yogurt?
    Thanks

    Reply
    • Laura says

      February 20, 2011 at 2:46 pm

      Yes, that shouldn’t be a problem!

      Reply
  39. Stella says

    March 4, 2011 at 3:21 pm

    I forgot about the dough and left it out for 2 days. Do you know if it’s still good?

    Reply
    • Laura says

      March 12, 2011 at 9:15 am

      I’m late in replying to this, sorry about that! I’ve also forgotten my soaking dough for longer than I was supposed to. As long as it isn’t stinky or moldy…it’s fine. It’s gonna smell a little sour no matter what, because it becomes a type of sourdough…but by stinky I mean that if it sends you running and screaming from the room…I wouldn’t use it. :)

      Reply
  40. Amber W. says

    May 10, 2011 at 12:41 pm

    I just made some of these for lunch, and they were wonderful!! The kids ate them up! I used what I had on hand- Prego, black olives, shredded cheese, and a little cottage cheese w/ parmesan, garlic salt, and oregano mixed in. I’m excited to try these next time we have leftover pot roast or chicken!

    Reply
  41. Missie says

    May 11, 2011 at 1:49 pm

    I have the dough sitting on my counter soaking right now, alongside the frozen breakfast sausage that I will be using to make breakfast pizza pockets. I am so excited to see how these turn out!

    Reply
  42. Jessica says

    May 13, 2011 at 9:45 am

    Wondering how to make this w/o dairy… I always use coconut oil in place of butter or shortening, but I’m at a loss for substituting yogurt.

    Reply
    • Laura says

      May 25, 2011 at 3:12 pm

      I *think* you could sub rice or coconut milk for the yogurt and be okay.

      Reply
      • Katie says

        September 19, 2011 at 3:32 pm

        They also make coconut milk yogurt. Cultures for health should have a
        recipe for coconut milk yogurt!

        Reply
  43. Lena says

    June 1, 2011 at 10:16 am

    Made these for lunch today. Kids could not get enough of them. I am so glad they are so easy to make. I will be making a double batch next time so we have some in the freezer for another day. Husband loved them too!

    Reply
  44. Kim says

    July 11, 2011 at 6:01 pm

    These are excellent! Thanks! We used 1/2 c. olive oil and 1/2 c. butter as one commenter suggested.

    Reply
  45. Tami says

    August 8, 2011 at 10:09 am

    Made these for the kids in my home daycare today. I love the healthy food ideas from your site. I also made the blueberry strussel muffins for them this morning and they all said they were “delicious.” Thanks for all the great ideas!

    Reply
  46. Vita says

    August 9, 2011 at 5:39 pm

    I made these today for the freezer and heated one up. OMG it was delish. Some turned out to be somewhat messy but it is for me and hubs so I really do not care. :)) Do you know approximetly how many calories these would be?

    Reply
    • Laura says

      August 10, 2011 at 10:06 am

      Sorry, I have no idea! Glad you liked them!

      Reply
  47. Veonica says

    August 10, 2011 at 1:42 pm

    What is 1t. is that 1 tablespoon or 1 teaspoon?

    Reply
    • Laura says

      August 10, 2011 at 1:48 pm

      Sorry – 1 t. is teaspoon. I need to go edit that for clarity!

      Reply
  48. Kika says

    August 10, 2011 at 2:19 pm

    Have you tried this crust in quiche?

    Reply
    • Laura says

      September 11, 2011 at 3:58 pm

      No, but what a great idea!

      Reply
      • Kika says

        September 11, 2011 at 6:22 pm

        I did try it and it works great.

        Reply
  49. nichole wilczewski says

    September 2, 2011 at 9:57 pm

    am i able to substitute in greek yogurt? thank ya.

    Reply
    • Laura says

      September 3, 2011 at 2:11 pm

      Yes, I think this will work, although I can’t say for sure since I’ve not tried it.

      Reply
  50. Tituslady says

    September 8, 2011 at 10:45 am

    My family tried these last night and they were great! I was worried since I always have trouble with making things with homemade dough, but I just added a little extra dough like you suggested and it came out just right! We didn’t have any pepperoni, so I just used browned hamburger seasoned with garlic powder and salt and pepper then used store bought pizza sauce (organic) and cheese and it was yummy even that way! Can’t wait to try them with pepperoni! Even my picky husband liked them =)

    Reply
  51. Tituslady says

    September 8, 2011 at 10:46 am

    I meant extra yogurt not dough sorry =)

    Reply
  52. Karen Z. says

    September 15, 2011 at 7:53 pm

    That seems like a LOT of butter for 3 1/2 cups of flour. Not a typo? I put 3/4 cup of butter in 6 loaves of bread, and my regular pizza crust recipe (1 extra large crust) has a tablespoon or two of olive oil.

    Reply
    • Laura says

      September 20, 2011 at 2:46 pm

      Right, that’s the correct amount. This is more of a flaky crust, not a yeast bread crust, which is why it has more butter. :)

      Reply
  53. Heather says

    September 15, 2011 at 8:08 pm

    I made this today with a friend- we are both expecting soon & wanted to put some things in the freezer. (We 4x the recipe.) We tried one- in a word: yum!

    Thank you!

    Reply
  54. Megan says

    October 24, 2011 at 3:04 am

    I used pizza sauce recipe for last night’s spaghetti. The oregano is a nice touch; I could really taste it. I was told that I was a good cook… ;)

    Reply
  55. Rachel says

    November 2, 2011 at 8:12 am

    I’d like to pack these in my son’s lunch for school, they can microwave items if need be. Wondering how they cook in a microwave if thawed?
    Thank you!

    Reply
    • Laura says

      November 2, 2011 at 11:49 am

      You’d need to bake them first if doing it this way, but I’d say they will only take a few seconds in a microwave once thawed.

      Reply
  56. carolynne says

    November 6, 2011 at 12:53 pm

    so in order to soak the grains for this particular recipe i just put the yogurt, butter, flour & salt in a bowl, mix them, and allow them to sit for 24 hours on the counter? or do i use just yogurt and do it? or do i use additional yogurt to soak the grains and then add the normal ingredients tomorrow when i actually make the crust?

    Thanks so much for your website! it has opened new doors for me:)

    Reply
    • Laura says

      November 6, 2011 at 1:44 pm

      For this recipe, you can mix ALL of the ingredients together and leave them to sit for 24 hours. After the soaking, just make the pizza pockets with the dough.

      Reply
  57. Kim says

    December 14, 2011 at 8:08 am

    Thought this was such a good idea, but my kids hated them :( I may try it using my regular homemade organic whole wheat crust as they are more used to that… Trying to come up with some good homemade lunches that I can freeze like this.

    Reply
  58. DaNelle Wolford says

    January 8, 2012 at 2:00 pm

    I want to make these for my kids lunches too. I was wondering if I could bake them first, THEN freeze them? Then maybe it would only take a microwave to heat them up or maybe only 10 min. at 400. What are your thoughts on this??

    Reply
    • Laura says

      January 12, 2012 at 7:29 pm

      Yes, I like this idea. I’d probably go with a 350 degree oven for about 10 minutes. :)

      Reply
  59. Kayla says

    January 8, 2012 at 5:21 pm

    Looks so good! About how many does one batch make?

    Reply
    • Laura says

      January 12, 2012 at 7:28 pm

      I can’t remember exactly, but depending on the size, probably around 18-22.

      Reply
      • Amanda says

        February 22, 2012 at 10:59 am

        I made a triple batch and only got an avg of 11 pockets per batch. :( I’m not sure what I am doing wrong. The lay out of my pockets looked similar to yours above so I don’t think that I am mkaing them too large. I tried to roll them pretty thin but then the crust would break a lot when I was trying to fold them over the filling. Do you have any suggestions? My kids love these and I have a hard time keeping up with their demand! In addition, do you roll the crust between parchment paper? My dough is also really sticky…just curious. I’d love to get more out of this recipe if possible.
        Thanks!

        Reply
        • [email protected] says

          April 10, 2012 at 9:53 am

          Laura uses parchment paper to roll them out. The only thing that I can
          think of is that hers are probably a little bit smaller.

          Reply
  60. Amanda says

    January 22, 2012 at 3:16 pm

    If i were to use this recipe for an actual pizza, how would i do that? Would this make one or two 13×9 pans? How long and at what temp do i cook this as a pizza crust? Thanks so much!

    Reply
    • Laura says

      January 25, 2012 at 7:56 am

      It would probably make two 9×13 pans – I’d do 375 for about 10-15 minutes and go from there depending on how the crust looks.

      Reply
  61. Erin C says

    February 22, 2012 at 2:56 pm

    Hi! Does the dough taste better if you let it soak?

    Reply
    • Laura says

      February 24, 2012 at 8:22 am

      Eh, we think it tastes about the same either way.

      Reply
  62. Erin C says

    February 23, 2012 at 9:25 pm

    I made these for lunch today and they were soooooooo delicious!!!!! Thank you so much. I could not get over how good the dough turned out. I didn’t freeze them, I just baked them for 15 min. @ 400 degrees and they were done on my stone. When I ran out of pizza toppings, I put sliced apples in one with 1 T butter and some cinnamon and sugar and it was awesome, too! They were quite filling, too. My batch made 7 pockets, 2 of which were a little bigger (for me, the nursing mom!). I have forever made PB sammies for lunch or served leftovers from the previous dinner or quick things, and today I turned over a new leaf. After reading through one of your menu plans, you’ve inspired me that I can cook up something for lunch, too! Again, thank you for the inspiration and the delicious recipe! I can use that dough for lots of stuff – it is so versatile.

    Reply
    • Erin C says

      February 23, 2012 at 9:26 pm

      Oops, forgot to mention I halved the dough recipe!

      Reply
  63. Angela says

    March 12, 2012 at 7:29 am

    Oh, I can’t wait to make these! This should be fun to make with the kids…and they can create their own with what ever they want in them, like ham & cheese :)

    Reply
  64. Alicia says

    March 16, 2012 at 1:30 pm

    We’ve been making pizza at home for a few years now. With varying success, always edible, sometimes great, sometimes not-so-great. My 3 little children & husband say this is The Best Pizza Ever. Nice to hear from a 6 year old boy! Thank you Laura! (We used crust recipe for regular flat pizzas…will try pockets soon!) (:

    Reply
  65. melissa says

    May 20, 2012 at 9:28 pm

    how many calories are in the final product?

    Reply
  66. Kristina says

    September 16, 2012 at 12:53 pm

    Do you have a “better” for you pepperoni? I’ve avoided it for yrs, but would LOVE to have some I could at least feel ok about. All the ones I saw at my grocery were not even refrigerated, looked scary to me!

    Reply
    • [email protected] says

      October 18, 2012 at 10:04 am

      Here is a link to Laura’s pepperoni/summer sausage. :)
      https://www.heavenlyhomemakers.com/homemade-beef-summer-sausage

      Reply
  67. Janne Gaub says

    January 21, 2013 at 12:39 pm

    Kristina,

    I use turkey pepperoni (in the same place as the bacon and reg. pepperoni). It freezes really well, too, so if you don’t use a whole pack you can freeze some.

    Reply
  68. Anne says

    January 28, 2013 at 12:24 pm

    Can I make this pizza crust without the yogurt?

    Reply
    • Laura says

      February 2, 2013 at 1:42 pm

      Yes, you could maybe sub coconut milk? Or, here’s my new favorite pizza crust: https://www.heavenlyhomemakers.com/easiest-tastiest-healthy-pizza-crust-freezable

      Reply
  69. Lesli says

    February 25, 2013 at 3:12 pm

    Have you ever tried putting sloppy joes into these pockets? I saw a commercial for grands biscuits making sloppy joe pockets using rolled out grands biscuit dough. Planning on trying this soon!

    Reply
  70. Stephanie says

    April 12, 2013 at 8:21 am

    I was wondering if you ever tried to make this with non dairy yogurt and butter? My daughter has an allergy to milk. I have made them before with the recipe as is, and loved them.

    Reply
    • Laura says

      April 12, 2013 at 9:50 am

      I haven’t, glad to know it works!

      Reply
  71. Cindy says

    September 3, 2013 at 1:43 pm

    What is the difference between your pizza pockets and your calzones? The names seem interchangeable, but the baking times are definitely different…

    Reply
    • [email protected] says

      September 11, 2013 at 8:57 am

      One is with yeast, and one is without.

      Reply
  72. Michele M says

    October 11, 2013 at 2:02 pm

    I’ve made these a few times and my family really likes them. What I haven’t liked, however, is making them. I’m sort of a perfectionist and I spend too much time trying to get pockets that stay together and don’t leak. Now I roll out 1/2 the dough onto a jelly roll pan, add filling, then top with remaining dough. I bake them, cut them in squares and freeze them. Much less stressful for me!

    Reply
  73. Janne Gaub says

    October 21, 2013 at 5:13 pm

    I made larger ones, got about 6 per batch. Perhaps that will be too much crust — we shall see. I was having trouble getting them much smaller and still rolling them out without it flaking off. I made some with pot pie filling and some with pizza filling — I’m excited :) Thanks!

    Reply
  74. Katie says

    March 16, 2014 at 1:06 pm

    My boys are loving these! They are very picky eaters and I’m trying to wean them off of processed foods. We have been enjoying these with different fillings with ham and cheese being at the top. I also have found that we love this dough to make drop dumplings.

    Reply
  75. Amy says

    March 29, 2014 at 11:45 am

    Has anyone else’s kids commented the crust was too dry? My 9 year old liked them but had the critique that she thought the crust dry. Anyone know of a fix for this? Thanks! :)

    Reply
    • [email protected] says

      March 30, 2014 at 7:58 pm

      I would just add a bit more yogurt to the mix and that should take care of it. :)

      Reply
  76. Heather G. says

    July 4, 2022 at 3:10 pm

    I made these over the past two days. A few notes: When it says to soak the dough, they mean to leave it at room temperature for the 12-24 hours. Also, to pre-cook these before freezing I cooked them at 350°F for 23 minutes (when the bottoms were deep golden brown.) Also, I made them with diced ham, shredded cheddar cheese and steamed/blended broccoli. I plan to heat them in the microwave from frozen for work lunches.

    Reply

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