Whole Wheat Pizza Pockets
Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hour 5 mins
  • 1 tsp dry rapid rise yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2½ cups white whole wheat flour (or 1 cup white, 1½ whole wheat)
  • 1 egg
  • 1 jar pizza sauce (or homemade mmm)
  • Shredded mozzarella cheese
  • Parmesan cheese (for topping)
  • Marinara sauce (for dipping)
Filling ideas
  • Artichoke hearts
  • Mushrooms
  • Ham
  • Bell pepper
  1. Add yeast, sugar and warm water to a standalone mixer bowl, fitted with hook attachment.
  2. Allow yeast to proof for 7 minutes, or until poofy.
  3. Add olive oil, salt, and 1 cup of flour and mix until blended on low speed (setting 2 on KitchenAid).
  4. Slowly add remaining flour and mix for 10 minutes to knead on low speed.
  5. Remove from hook and leave in bowl, covered with a towel. Let stand 30 minutes.
  6. Preheat oven to 400 degrees F.
  7. Roll out very thin on a floured surface and cut 6 inch by 6 inch (or desired size) squares with a pizza cutter.
  8. Add 1-2 tbsp pizza sauce, toppings, and 1-2 tbsp mozzarella cheese to the center of each square.
  9. Brush the sides with egg wash and carefully fold over each other in a triangle shape and press together.
  10. Use a fork to flute the edges to further merge them together and place on an ungreased baking sheet.
  11. Beat the egg in a small bowl with a fork.
  12. Brush the tops of the pizza pockets on the baking sheet with egg wash, and sprinkle Parmesan cheese over the tops if desired.
  13. Bake about 20 minutes. Tops should be golden brown and hardened with tapped with your finger.
  14. Remove from the oven and allow to cool a few minutes before serving.
  15. Serve with marinara dipping sauce.
Makes ~16 palm-sized pizza pockets
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/whole-wheat-pizza-pockets/