How To Make A Pizza That Fits In Your Pocket!


After making personal sized pizzas, I had another grand idea: pizza pockets! Yup, you know the ones we used to eat as kids! Well, now with this recipe, you can make those at home and even better, freeze them and save for a moment when you are in a bind, or maybe you just want some pizza without making a whole pizza.

The options are endless with these as well as you can switch up all the flavors and toppings as much as you like and still get some deliciousness! Check out what our friends over at Redefined Mom had to say about this:

“They are snack sized, so they are super easy to throw a couple in the microwave to have as an after-school snack. And they are equally as versatile as a “pack-from-home” school lunch item.”

Yep, your kids will absolutely love these!



Dough Ingredients

1 teaspoon Better Than Bouillon Chicken Base chicken bullion

1/2 teaspoon fresh garlic, minced

1.25 cups McArthur milk

1 egg

3 cups Gold Medal all-purpose flour

3/4 cup grated Kraft parmesan cheese

4.5 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon rosemary, dried

1/2 teaspoon oregano, dried

1/2 teaspoon thyme, dried

1/4 teaspoon basil, dried

1/2 cup Land O’ Lakes butter, cold (one stick)


Filling Ingredients

1/2 cup Polly-O ricotta cheese

1/2 cup marinara sauce

1 cup Kraft mozzarella, shredded

Other optional ingredients: diced black olives, turkey pepperoni, diced green pepper, onion, and/or diced mushrooms.


Crust Treatment Ingredients

1/2 cup Land O’ Lakes butter, melted (one stick)

parsley, dried



Heat oven to 450 degrees.

In a small bowl, whisk together chicken bullion, garlic, milk, and egg. Set aside.

In another small bowl, mix ricotta and marinara sauce together. Set aside.

In a large bowl, combine flour, parmesan, baking powder, salt, rosemary, oregano, thyme, and basil. Stir to thoroughly combine.

Cut the cold butter into 4 or 5 chunks. Use a fork to blend the butter into the flour until the mixture looks crumbly and the butter is evenly distributed throughout the flour mixture and there are no large clumps remaining. This step will take about 3- 5 minutes.

Stir the egg mixture into the flour mixture. Mix until dough comes together into a loose ball. It should be dry enough to handle and not so wet as to appear shiny.

Place the dough on a lightly floured countertop. Knead the dough a approximately 10 times, turning it over onto itself and then turning another 90 degrees.

Use rolling pin, roll out dough in a rectangle about 1/2 inch thick.

Using 2-1/2 inch round cookie/biscuit cutter or a large glass, cut the dough into circles.

After you cut out all the dough into circles, press in the center of each circle with your fingers to thin out the dough to approximately 1/4 inch. This will enlarge the circle a little and leave the outside edge a little thicker.

Place the crust circles on a greased cookie sheet. Spoon 1 rounded tablespoon of filling onto the center of each crust and sprinkle with mozzarella.

Fold the crust in half and press together the edges. You can use a fork or your fingers. Your goal is to seal the edges so the filling stays in.

Bake for 13 – 15 minutes until crust is lightly browned.

Remove pouches from oven and brush them with melted butter and sprinkle with parsley. Serve immediately




Quick Tip: To freeze: Cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.

Thanks again to Redefined Mom for this amazing recipe.