Whole-Wheat Pizza Hand Pockets

Food Network Kitchen's Whole Wheat Pizza Hand Pockets
35 min
8 Pockets

These healthy whole-wheat pockets are super kid friendly and great to keep on hand in the freezer. Just pop them into a preheated oven-no parbaking or defrosting necessary-and serve as an after-school snack or pair with a green salad for lunch or dinner.



cup shredded part-skim mozzarella
cup part-skim ricotta
cup grated Parmesan
ounce sliced pepperoni, cut into thin strips
large egg yolk; plus 1 large egg, lightly beaten
Kosher salt
lb(s) fresh whole-wheat pizza dough
Whole-wheat flour, for dusting
cup prepared pizza sauce


Step 1

Preheat the oven to 375°F and line a rimmed baking sheet with parchment.

Step 2

Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and ¼ teaspoon salt in a small bowl.

Step 3

Divide the dough into eight even pieces. Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round. Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce. Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon. Press and crimp the edges. Put the pocket on the prepared baking sheet. Repeat with the remaining dough, filling and sauce. Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each.

Step 4

Bake until golden brown and the filling begins to bubble, 24 to 28 minutes. Let rest for a few minutes before serving.

Step 5

Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.

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