Pizza Pockets

These Homemade Pizza Pockets are a fun and innovative way to enjoy the flavours of pepperoni pizza in a baked bun. They're made in a unique way, with a crosshatch at the top.

Course Appetizer, Dinner, Lunch

Cuisine American, Canadian

Prep Time 20

Cook Time 22

Resting Time 1 20

Total Time 2 2

Servings

Calories 85kcal

Author Michelle

Ingredients

1 batch Hamburger Bun Dough
200g sliced pepperoni (appx 40 slices) 4 slices/bun
150g sliced mozzarella cut into 4 pieces/bun
½ C tomato sauce

Instructions

Make the dough:

Make the Hamburger Bun dough according to the recipe.
Line a 13" by 18" baking sheet with parchment paper. Set aside.

Shape the pizza pockets: (see post for visual step-by-steps)

Once the dough has risen, divide it into 10 equal pieces and form into round balls.
Take one piece of dough and flatten it with a rolling pin, about 4.5" in diameter.
Layer the pepperoni and cheese in the centre of the dough, and pleat to seal the edges.
Place the shaped dough seam-side down onto a lined baking sheet.
Repeat with the remainder.
Cover the buns with plastic wrap/loose tea towel and leave it to rise in a warm location, until the buns are slightly puffy (about 20-30 minutes, depending on how warm your kitchen is).
Near the end of the rising time, preheat oven to 375°F/191°C.
Once the buns are puffy, use a sharp pair of kitchen scissors to cut the tops of the buns in a "cross" or "x," cutting about ⅔rds of the down.
Place the tomato sauce into a little plastic baggy.
Make a small cut at the corner/tip of the bag to squeeze about 1 tablespoon tomato sauce into the top of the buns (where you've made the "cross" or "x.")
Tip: use a small spoon to help push down the tomato sauce so it doesn't overflow.
Bake the pizza pockets at 375°F/191°C for 20-22 minutes, or until lightly golden; covering with aluminum foil halfway through (if the tops get too brown).
Remove from oven and transfer to a wire rack to cool.
Garnish with chopped parsley (optional) and serve warm.

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