Ingredients
Scale
For the dough:
- 2 ½ cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- ¾ cup warm water
For the filling:
- ½ cup pizza sauce (or seasoned tomato paste)
- 1 ½ cups shredded mozzarella cheese
- ½ cup cooked turkey bacon, chopped
- ¼ cup diced bell peppers (optional)
For finishing:
- 1 egg (beaten, for egg wash)
Instructions
- In a mixing bowl, combine flour, yeast, sugar, and salt. Stir to combine.
- Add olive oil and warm water to the bowl. Mix until a dough begins to form.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 45–60 minutes, until doubled in size.
- While the dough rises, prepare the filling ingredients: chop the turkey bacon and dice the optional bell peppers.
- Once risen, punch down the dough and divide it into 8 equal portions.
- Roll each portion into a circle about 5–6 inches wide.
- On one half of each circle, spread 1 tablespoon of pizza sauce.
- Add shredded mozzarella, chopped turkey bacon, and optional bell peppers.
- Fold the dough over to form a half-moon. Seal the edges with your fingers, then crimp with a fork.
- Place the pockets on a parchment-lined baking sheet.
- Brush the tops with the beaten egg for a golden finish.
- Preheat the oven to 200°C (400°F).
- Let the pockets rest for 10 minutes while the oven heats.
- Bake for 15–18 minutes, or until golden brown and crisp at the edges.
- Let cool for a few minutes before serving—contents will be hot inside.
Notes
You can substitute turkey bacon with chicken ham or omit meat for a vegetarian version.
Avoid overfilling to keep the dough from tearing.
If freezing, let them cool completely first.
- Prep Time: 20
- Cook Time: 18