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I am in love with Erin’s sourdough pizza crust! We ate pizza twice over the weekend. By last night, I was itching to try something else with the wonderful dough. So I tried pizza pockets – and the kids loved them. They were incredibly easy, tasty and satisfying. Give them a try!
Millie shared similar sourdough pockets last week. Be sure to check hers out!
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Pizza Pockets
Use your favorite sourdough pizza crust recipe. We love Erin's sourdough pizza crust!
CourseLunch, Main
Author Wardee Harmon
Ingredients
- sourdough pizza crust one (or more) recipes
- toppings your choice!*
Instructions
Make sourdough pizza crust according to the recipe.
When the souring time is over, divide the dough up into five or six balls, or thereabouts.
Play with the size depending on your desired size of the pizza pocket.
Preheat the oven to 425 degrees Fahrenheit.
Grease two stainless steel baking trays, or line them with parchment paper.
On a floured countertop, roll a ball of dough into a 1/4" to 1/3" thick circle.
I rolled mine out to about 10" in diameter.
Transfer the dough circle to a baking sheet.
Put a mound of toppings (warm or cold) on the dough circle, but just on one side of it.
Fold the half of the dough without toppings over the topped half. Press the edges together to seal.
Repeat for all the pizza pockets.
You can see my dough tended to break.
This was because I over-soured it.
But no matter, it still worked after I pressed the breaks together a bit with my fingers.
I suggest souring for no more than 8 hours in warm weather.
In very warm weather, sour for even less time.
Bake for 10 to 20 minutes, or until golden brown. Mine took 15 minutes.
Remove from the oven and serve.
Recipe Notes
*My toppings were: a grass-fed ground beef and pinto bean mixture (sauteed with onions and garlic, and seasoned with salt, pepper, thyme and oregano), and queso fresco cheese.
Of course, enjoy!
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
Ditch the Standard American Diet, get healthier & happier, and save money on groceries...
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Wardee Harmon
Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.
Reader Interactions
Comments
- Michelle says
I love pizza pockets. My family does not. I think there is something wrong with them.
Looks good, Wardee.
.-= Michelle´s last blog post… I am thankful for??? =-.Reply
- Erin says
i made pizza tonight and had a little extra dough. just enough left for a Wardee pizza pocket! delish! the dough does work nicely, doesn’t it! 🙂
Reply
- Diana says
Looks good! We like to make our own ‘hot pockets’ like this. We make them on the small side and freeze them after baking. Then we can just pull one out, heat it up and eat. Works great for an on the go meal/snack. They usually don’t last too long though! 🙂
Reply
- Wardee says
Michelle – You always make me laugh. How about you make these just for yourself? I think there’s something wrong with your family, too. 😉
Erin – Fun! I figure your dough didn’t break like mine did, huh?
Diana – That is a great idea. I’m sure they don’t last, but while they’re there – so convenient.
Reply
- Carolyn says
Wow Wardee, those Pizza Pockets look soooo yummy. I miss pizza pockets so very much. We have two in the family with Celiac. Pre Celiac, I made a mean sourdough. I have tried and tried to make a decent gluten free sourdough and failed miserably. Any thoughts? My family would give most anything to have GOOD sourdough crusts again.
Thank you for all you do!!
CarolynReply
