So, I may, or may not, be on a puff pastry kick here. I know that admitting it is half the battle, but I’m not sure I’m ready to do that yet. So until then, you may just have to read through a few posts on the many ways you can use puff pastry for freezer meals. 😉
My family has really loved the Ham & Swiss Puff Pockets, and I’d like to have a few more varieties to add to the mix. So today I bring you – Pizza Puff Pockets!
There really isn’t much to tell on this one – the method is exactly the same as for the ham & Swiss pockets. We’re just going to change out the sauce and the insides.
Now, you can go as “from scratch” on these as you’d like. You can even make your own puff pastry, or use your own pizza sauce. For the sake of not spending all day in the kitchen, I generally use store-bought puff pastry, and jarred spaghetti sauce from my food storage. Because of that, you’ll also see a dish of pizza seasoning in the photo. Jarred spaghetti sauce can be pretty bland sometimes, so I like to add pizza seasoning just to bring in a little more flavor. If you’re working with pizza sauce you’ve made yourself, you may not need or want any additional seasonings. That’s okay.
Just like in the other puff pockets, you’re going to need to let your pastry thaw before you work with it. Once ready, cut each sheet into four squares. Working one at a time, roll one section out until it is about 6 to 8 inches square.
Again, I like to do this on a silicone mat, but you can use wax paper, parchment paper or just flour your work surface really well. (You’ll notice I’ve got a Silpat out for these – they are the fancy French brand. I’ve had mine for at least 12 years, and I got them way before there were other cheaper competitor brands around. I also got them with 50% off coupons at Bed, Bath & Beyond. They are quite expensive, so I don’t necessarily recommend you go for the Silpat name. I have three other “off name” brands and they all work just as great!
Here are some options online if you’d like to try some out (affiliate links): Kitzini makes some that are very highly rated, as does Silchef (their’s is a set of 3 – great if you use a quarter baking sheet too). I use mine for a bunch of different things, but again, these are not necessary, just handy.
Spread 1-2 tablespoons of your pizza/pasta sauce on one half of the pastry dough, being sure to leave a half-inch border. Sprinkle with a bit of pizza seasoning.
Next place 8 slices of pepperoni over the pizza sauce, overlapping slightly to fit.
Add about a 1/4 cup of shredded mozarrella cheese over the pepperoni slices.
Prepare an egg wash by mixing 1 egg with 1 tablespoon of water. Dip a pastry brush into your egg wash and brush the wash gently onto the exposed edges of your pasty. Carefully fold the other half of the pasty square over and press down on the edges to seal. Crimp edges with the tines of a fork.
Transfer your completed pizza pocket onto a baking sheet lined with a silicone mat, wax paper or parchment paper. Repeats the steps with the remaining pastry dough sections. Once you’ve finished all 8 puff pockets, place your tray (or trays) directly into the freezer. Allow your puff pockets to freeze until solid.
Once frozen solid, you can remove the trays from the freezer, wrap the pockets in parchment or wax paper, and place in a gallon-size freezer bag. Label and return to the freezer until you’re ready to make them.
You’ll want to experiment with what your family likes best as far as “insides” go. My kids don’t like pepperoni, so I usually make several puff pockets that are just cheese, and I use a bit more cheese than on the pepperoni ones. And my hubs likes a “meatier” puff pocket, so I’ll sometimes to two layers of pepperoni and cheese. He says he needs it to get the right “pastry to insides ratio”…whatever that is… 😉
Don’t be afraid to try any of your favorite pizza toppings, or make it a family night and let the kids help create their own!
This recipe is for pepperoni and mozzarella puff pockets, but don't be afraid to sub in your own favorite pizza "toppings"! Sausage, ham, peppers, onion, chicken, pineapple...sky's the limit!
- 1 box puff pastry (2 sheets)
- 1 cup favorite pizza/pasta sauce
- 1-2 cups shredded mozarrella cheese
- 1 pkg pepperoni slices (7oz)
- pizza seasoning (if desired)
- 1 egg (for egg wash)
Thaw puff pastry according to package directions.
Gently unfold pastry sheets and cut each into 4, for a total of 8 pieces.
Working one at a time, on a silicone mat or floured work surface, roll one section of pastry dough into a slightly larger square, about 6-8 inches on each side.
Spread 2 tablespoons pizza/pasta sauce over one half of the pastry square, leaving half an inch of exposed pastry dough on edges. Sprinkle pizza seasoning over sauce (if desired).
Layer 8 slices pepperoni over sauce, overlapping slightly to fit. Top pepperoni slices with 2-3 tablespoons shredded mozarrella cheese.
Make egg wash by mixing 1 egg with 1 tablespoon water. Using a pastry brush or folded paper towel, carefully brush exposed edges of the pastry (the side with the meat and cheese) with egg wash.
Gently fold the other half of the pastry over the meat and cheese, and press edges down to seal. Crimp with a fork if desired.
Cut a slit or poke holes with a fork in the top of the pocket. Lay completed pocket on baking sheet lined with silicone mat, wax paper or parchment paper.
Repeat steps with remaining pastry squares.
Place baking sheet(s) with prepared puff pockets directly into freezer. Allow pockets to freeze until solid.
Once pockets are solid, remove from freezer, place in between layers of wax or parchment paper, and place into gallon-size freezer bag. Label and return to freezer.
Preheat oven to 400 degrees Fahrenheit.
Remove frozen pocket(s) from freezer. Place on baking sheet lined with parchment paper or silicone mat.
Bake from frozen, at 400 degrees Fahrenheit for 20-25 minutes, until pastry is fully puffed and golden brown.