Pocket Pizza Pies
A flakey, herb crust wraps around mozzarella, basil, tomato sauce and pepperoni in these pocket pizza pies (like a way better hot pocket.)
- Prep time
- 23 min
- Cook time
- 53 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 tablespoons cold, unsalted butter (cut into 1/2-inch cubes (141 grams))
- 1 1/3 cups all-purpose flour ((173 grams))
- ¼ cup cup ice-cold water ((56 grams))
- 1/2 teaspoon kosher salt
- 1 teaspoon finely chopped fresh oregano and/or rosemary
- 1 14-ounce can pizza sauce
- 3 ounces mozzarella cheese (shredded or cut into small pieces)
- 20 slices pepperoni, from a 4oz. bag (cut in half)
- 12 leaves fresh basil (thinly sliced)
- parmesan cheese, for sprinkling (optional)
- 1 egg (beaten)
Instructions
- 1
In a food processor, pulse the flour, salt and oregano together.
- 2
Dot the butter pieces evenly over the flour, then pulse several times until the butter pieces are about the size of little pebbles.
- 3
Drizzle two tablespoons of water evenly over the mixture, then pulse a few times. Drizzle in one more tablespoon of water and pulse just until the dough starts to clump together. (If it looks too dry, repeat with another tablespoon of water.)
- 4
Dump the dough out onto a lightly floured work surface and shape it into a flat disc. Wrap in plastic wrap and chill in the fridge for about an hour.
- 5
Once the dough has chilled, flour your work surface (or use a silicone mat or parchment paper) and roll out your dough until it’s about ⅛-inch thick. Using a 2-inch or 1.5-inch cookie cutter (depending on how many you want) cut out as many tops and bottoms as you can.
- 6
Place the cutouts on a parchment-lined baking sheet, cover and chill them for just a few minutes to firm up.
- 7
On half of the cutouts, use your beaten egg to paint on a border. These are your bottom crusts.
- 8
Assemble the pie pockets in this order: bottom crust, a teaspoon of pizza sauce, 3 pieces of mozzarella (or about a pinch-full if shredded), 4 pepperoni halves, then a pinch-full of basil strips. (For smaller pies, use a half-teapoon pizza sauce, 2 pieces of mozzarella and 3 pepperoni halves.)
- 9
Stretch out the top crust just a little bit and place on top to seal off all the ingredients. Use a fork to crimp the edges.
- 10
Brush on the egg wash over each pocket, then place them in the freezer for 10 minutes.
- 11
Preheat the oven to 375°F.
- 12
With a small knife, poke two vents in each pocket, then brush with egg wash a second time. Sprinkle with parmesan cheese, if desired.
- 13
Bake the pizza pie pockets for 16-18 minutes. Serve with leftover pizza sauce as a dip!