{"id":681,"date":"2017-06-18T04:00:58","date_gmt":"2017-06-18T10:00:58","guid":{"rendered":"http:\/\/www.makeaheadmealmom.com\/?p=681"},"modified":"2023-08-01T14:49:49","modified_gmt":"2023-08-01T20:49:49","slug":"pizza-puff-pockets","status":"publish","type":"post","link":"https:\/\/www.makeaheadmealmom.com\/pizza-puff-pockets\/","title":{"rendered":"Puff Pastry Pizza Pockets (Freezer Friendly!)"},"content":{"rendered":"

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Homemade Pizza Hot Pockets with Puff Pastry<\/h2>\n

Did you know that you can easily make your own homemade puff pastry pizza pockets?! And they are SO simple!  Plus, you can make up a<\/p>\n

My family has really loved the Ham & Swiss Puff Pockets<\/a>, and I’d like to have a few more varieties to add to the mix. <\/p>\n

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Notes on Ingredients<\/h2>\n

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.  BUT…I’m lazy, so I go the easy route.  <\/p>\n

For the sake of not spending all day in the kitchen, I generally use store-bought puff pastry, and jarred spaghetti or marinara sauce.  Because of that, you’ll also see a dish of pizza seasoning in the photo.  <\/p>\n

Jarred spaghetti sauce can be pretty bland sometimes, so I like to add pizza seasoning just to bring in a little more flavor.  <\/p>\n

If you’re working with pizza sauce you’ve made yourself, you may not need or want any additional seasonings.  That’s okay.<\/p>\n

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Working with Puff Pastry<\/h2>\n

You’re going to need to let your pastry thaw before you work with it, so you will need to plan a bit in advance.<\/p>\n

Once thawed, carefully unwrap and unfold your sheets of pastry, being careful with the fold lines (they can have a tendency to tear there). <\/p>\n

Go ahead and cut each sheet into four squares.  Working one at a time, roll one section out until it is about 6 to 8 inches square.<\/p>\n

Pro Tip:  <\/strong>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.  <\/p>\n

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Assembling the Pizza Hot Pockets<\/h2>\n

Start by spreading 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.<\/p>\n

Next, place 8 slices of pepperoni over the pizza sauce, overlapping slightly to fit.<\/p>\n

Then, add about a 1\/4 cup of shredded mozzarella cheese over the pepperoni slices.<\/p>\n

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Next prepare an egg wash by mixing 1 egg with 1 tablespoon of water.  <\/p>\n

Dip a pastry brush into your egg wash and brush the wash gently onto the exposed edges of your pasty.  <\/p>\n

Carefully fold the other half of the pasty square over and press down on the edges to seal, then crimp the edges with the tines of a fork.<\/p>\n

Transfer your completed pizza pocket onto a baking sheet lined with a silicone mat, wax paper or parchment paper. <\/p>\n

Then go back and repeat the steps with the remaining pastry dough sections.  <\/p>\n

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Freezing Your Puff Pockets<\/h2>\n

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.<\/p>\n

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.<\/p>\n

Suggested Variations<\/h2>\n

You’ll want to experiment with what your family likes best as far as “insides” go.  <\/p>\n

Don’t be afraid to try your favorite pizza toppings, or make it a family night and let the kids help create their own!<\/p>\n

Here are some suggestions to get you started.  You’ll want your fillings to to be a total of about 1\/2 cup.   <\/p>\n

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  • Cheese Pockets<\/strong> – try a combination of several cheeses!  Provolone, cheddar, feta, parmesan and mozzarella are all great for this, or go simple and buy a pre-made blend.<\/li>\n
  • Meat Lovers Pockets<\/strong> – add in a combination of pepperoni, sausage, ham, ground beef and maybe even some bacon.<\/li>\n
  • Cheeseburger Pockets<\/strong> – go with ground beef, diced onions, diced tomatoes, and some cheddar, provolone, and American cheese.<\/li>\n
  • Veggie Pockets<\/strong> – add diced onions, diced tomatoes, sliced black olives, sliced mushrooms, some spinach and red bell peppers, and hold it all together with some provolone and mozzarella cheese.<\/li>\n
  • Hawaiian Pockets<\/strong> – pile on the ham, bacon, some pineapple tidbits and red peppers, and add in some provolone.  If you like your Hawaiian pizza on the sweeter side, you can add in a dollop of barbeque sauce!<\/li>\n
  • Supreme Pockets<\/strong> – pepperoni, sausage, diced onions, diced green peppers and don’t forget the mushrooms.<\/li>\n
  • Margherita Pockets<\/strong> – go simple with just some great sauce, sliced of fresh mozzarella cheese, and some basil leaves.  It’s a classic combo for reason!<\/li>\n
  • BBQ Chicken Pockets<\/strong> – make a sauce of half tomato sauce and half barbeque sauce, then add in some diced or shredded chicken (grab some from the deli or get a rotisserie chicken), red onions, a bit of cilantro, and do a cheese mix of half cheddar or Gouda and half mozzarella.<\/li>\n<\/ul>\n

    Pro Tip:<\/strong> Want to take your pizza pockets to the next level?  Brush your uncooked pockets with egg wash, then sprinkle on some additional pizza seasonings and a bit of garlic salt!  Or brush with a tiny bit of butter and a sprinkle of garlic salt just before baking.<\/p>\n

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    \"Puff<\/div>\n
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    Homemade Pizza Pockets<\/h2>\n\t\t
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    <\/g><\/svg><\/span> Servings: <\/span>8<\/span> pockets<\/span><\/span><\/div>\n
    Course: <\/span>Freezer Meal Recipes<\/span><\/div><\/div>\n
    <\/div>\n
    Prep Time: <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
    Cook Time: <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
    Total Time: <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
    <\/div>\n
    This recipe is for pepperoni and mozzarella puff pockets, but don't be afraid to sub in your own favorite pizza "toppings"! \u00a0Sausage, ham, peppers, onion, chicken, pineapple...the sky's the limit!<\/span><\/div>\n\t\t
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