Pizza Pockets (Two Fillings, Baked or Air-Fried)

These homemade pizza pockets are everything I want for game day: soft whole-wheat dough on the outside, cheesy, saucy filling on the inside, and zero need for cutlery. One batch of my BitHealthier pizza dough turns into 6–10 pockets, and you can split them between a classic “pizza” filling and a "cheesesteak” filling.

Time to read: 7 mins | Time to make: pizza dough time + 1 hour | Yields: 10 servings

Ingredients

DOUGH

• 1 batch BitHealthier Pizza Dough (whole-wheat) – from this recipe: Healthier Pizza / Pizza

PIZZA FILLING

• 1 tbsp  (15 ml) olive oil

• 1 small onion, finely diced

• 1 small red (or yellow) bell pepper, finely diced

• 1/2 cup (about 120 ml) pizza sauce

• 1½ cups (about 150 g) shredded mozzarella cheese*

• ¼ cup  (about 25 g) grated Parmesan*

• 1 tsp dried oregano

• ½ tsp red pepper flakes

• ¼–½ tsp salt, or to taste

• Freshly ground black pepper, to taste

*replace with plant-based alternatives as you wish

VEGETERIAN “CHEESESTEAK” FILLING

• 1 tbsp (15 ml) olive oil

• 250 g vegan steak-style strips (about 8–9 oz – e.g. Beyond Steak)

• 1 small onion, thinly sliced

• 1 cup (about 100 g) sliced mushrooms

• 2 cups (about 200 g) shredded pepper jack cheese or vegan alternative

• Salt and black pepper, to taste

TO FINISH

• 1–2 tbsp olive oil (15–30 ml), for brushing

• Extra-grated cheese (optional)

• Extra pizza sauce, for serving

Method

• Prepare the dough

  • Make 1 batch of BitHealthier Pizza Dough and let it rise as in the original recipe.

  • Once risen, turn the dough out onto a lightly floured surface and divide it into 6–10 equal pieces. Shape each piece into a ball, cover, and let rest for 5–10 minutes while you prepare the fillings.

• Make the pizza-style filling

  • Heat 1 tbsp olive oil in a pan over medium heat.

  • Add the diced onion and bell pepper and sauté for 5–7 minutes, until soft and lightly golden.

  • Turn off the heat and let it cool slightly.

  • In a bowl, combine sautéed vegetables, mozzarella, Parmesan, oregano, red pepper flakes, salt, and pepper. Taste and adjust seasoning.

• Make the vegan cheesesteak filling

  • In the same pan, heat 1 tbsp olive oil over medium heat.

  • Add the sliced onion and mushrooms. Cook for 6–8 minutes, until softened and most of the moisture has cooked off.

  • Add the vegan steak-style strips and cook according to package instructions until heated through and slightly browned.

  • Season with salt and pepper, then remove from the heat and stir in the shredded pepper jack cheese. Let cool slightly.

• Shape the pizza pockets

• Working with one dough ball at a time, roll it out on a lightly floured surface into a circle or oval, about 15–18 cm (6–7 inches) in diameter.

• For pizza pockets, add 1-2 tablespoons of pizza sauce, making sure to avoid edges and keep them clean (this is important to be able to seal pockets). Spoon 2–3 tbsp of filling onto one half of the circle, still leaving a border around the edge. You can make half the batch with pizza filling, half with cheesesteak filling.

• Fold the other half of the dough over the filling to create a half-moon. Press the edges together firmly, then crimp with your fingers or a fork to seal.

• Transfer each pocket to a lined baking tray (for the oven) or directly to the air fryer basket.

• Bake or air-fry

  • Oven:

    • Preheat the oven to 425°F (220°C).

    • Arrange the pockets on a baking tray lined with parchment paper.

    • Brush the tops lightly with olive oil and sprinkle with extra cheese, if desired.

    • Bake for 15–20 minutes, or until golden brown and cooked through.

  • Air fryer:

    • Preheat the air fryer to 375°F (190°C).

    • Place pockets in a single layer (you may need to work in batches).

    • Brush with a little olive oil.

    • Air fry for about 11 minutes, until puffed and golden.

• Serve

• Let the pizza pockets cool for 5 minutes – the filling will be very hot.

• Serve warm with extra pizza sauce for dipping.

Nutritional facts per one pocket:

220 kcal | Carbs: 28 g | Protein: 9 g | Fats: 8 g