Pizza Pockets

For years I used a different dough for my pizza pockets. It called for shortening, eggs and a double rise. When my oldest daughter began cooking, she started substituting this french bread for our usual pizza dough. Not only is it more food storage friendly, but it also takes less time to prepare!

When this was one of my 19 meals, I stored the pepperoni for it in my freezer, along with as much mozzarella cheese as I could manage. Aside from filling my food storage requirement, it meant we were ready for a party at any given moment! Recently, however, I’ve been simplifying my 19. I realized that the pepperoni and cheese don’t add a lot of nutrition, but they sure did add cost and take up a lot of freezer space. Now for my 19, I store breadsticks and sauce –which I’ll post tomorrow! But we still LOVE these pizza pockets!–Mellyn

  • 1/3 cup sugar
  • 1 Tablespoon salt
  • 1/3 cup oil
  • 2 1/2 cups water — very warm
  • 2 cups flour
  • 3 Tablespoons yeast
  • 6 cups flour
  • 1 jar your favorite spaghetti sauce
  • 3 cups shredded mozzarella cheese**
  • 64 pepperoni slices
  1. Combine sugar, salt, oil, water, flour and yeast in order. 
  2. Slowly begin adding the remaining 6 cups of flour, you may need less.
  3. Dough should begin to form a ball and scrape the sides of the bowl, not stick to it.
  4. Let dough knead for 5 minutes or so.
  5. Divide dough into halves. Divide each half into 16 pieces.
  6. Place 4 balls of dough on a thin cutting board, making sure they’re far enough apart that they have space to grow as you roll them.
  7. Using a rolling pin, roll all four balls at the same time. When finished, you should have 4 circles of dough, roughly 5 inches in diameter.
  8. Top each circle with a small cookie scoop of spaghetti sauce (slightly less than 1 tablespoon), 1-2 tablespoons of mozzarella and 2 pepperoni slices.
  9. To seal, pick up 2 sides of the dough and bring them together over the middle of the circle. Press to seal and repeat with remaining 2 sides.
  10. Place seam-sides down on a greased cookie sheet.
  11. Let rise for 15-20 minutes.
  12. Put in oven and turn to 350 degrees. Bake for 15-20 minutes or until golden brown. 
**Robin tells me that if you’d like to substitute freeze-dried cheese, plan on the same amount called for fresh (in this case, 3 cups).

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