Cheesy Mini Pizza Pockets
You probably never have to ask your kids twice if they want pizza. But pocket-sized? Now you have them eating out of the palm of your hand (maybe even literally)!
- 1 tube pre-made, refrigerated pizza dough
- Flour for dusting
- 1 egg beaten with 1 tbsp of water
- Heaping ½ cup of shredded cheddar or Mozzerella cheese
- Your choice of ½ cup of the following ingredients (in any combination): browned, drained breakfast sausage, chopped black olives, shredded zucchini, chopped green onions, or finely shredded carrots
- Optional ranch dressing for dipping
Preheat oven to 425 degrees.
Open pizza dough and spread out on a large, flat surface, dusted with flour.
Roll pizza dough into a 16" x 16" square (older kids can help here).
Trim edges to get rid of uneven sides. Then cut the large square into 16 4" x 4" squares.
Mix cheese and ½ cup of your choice of extra ingredients in a bowl. Your combination of fillings/cheese should be equal to one cup. If you'd like, you can simply use one full cup of shredded cheese.
Place a tablespoon of filling mixture in the center of each dough square.
With each dough square, fold one corner over to touch the opposite corner, making a triangle "pocket" with the filling inside. Press edges down firmly, and transfer to a greased baking sheet.
Use a fork to firmly crimp the sealed edges of each filled pocket (again, older kids love to help here).
Brush each pocket with the beaten egg mixture (now the littler kids get a turn to help).
Bake for 8-10 minutes. The pockets are ready when they're golden brown on top. Some cheese might escape out the side, but even that cheese is tasty.- Cool and serve with optional ranch.
- An Italian variation on these pockets uses ½ cup of Italian-blend shredded cheese and ½ cup of browned, drained Italian sausage for the filling, with pizza sauce for dipping. To reheat the pockets, pop them in the microwave for about 15 seconds.
Provided byHeather Sharp
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