Supreme Pizza Pie Pockets Recipe

There are some recipes that just instantly transport you to a happy place, and these Supreme Pizza Pie Pockets do exactly that for my family and me. The first time I made these, the aroma alone had everyone migrating to the kitchen, asking, “What smells SO good?” It was a Friday night, usually reserved for takeout pizza, but I wanted to try something a little more hands-on, a little more special. The result? Absolute magic. Each bite into that golden, crispy crust, giving way to a molten, cheesy, and flavor-packed supreme filling, was pure bliss. My kids, who can be notoriously picky, devoured them, sauce happily smeared on their faces. My husband declared them “better than any calzone” he’d ever had. Since then, they’ve become a regular feature for game days, casual get-togethers, or simply when we crave that ultimate pizza experience in a convenient, handheld form. They are, quite frankly, a supreme triumph in our household, and I’m thrilled to share this beloved recipe with you.

Ingredients for Supreme Pizza Pie Pockets

This recipe aims to create generously filled pizza pockets. The key to “supreme” is a delightful medley of classic pizza toppings.

• For the Dough:
  • 1 pound (approx. 450g) store-bought pizza dough (or your favorite homemade recipe, divided)
  • 2 tablespoons all-purpose flour, for dusting
• For the Supreme Filling:
  • 1/2 pound (225g) Italian sausage (sweet or hot, casings removed)
  • 1/2 cup (approx. 50g) sliced pepperoni
  • 1/2 cup (approx. 75g) chopped green bell pepper
  • 1/2 cup (approx. 75g) chopped red bell pepper
  • 1/4 cup (approx. 40g) chopped yellow onion
  • 1 cup (approx. 80g) sliced cremini or white mushrooms
  • 1/4 cup (approx. 30g) sliced black olives
  • 1 cup (240ml) good quality pizza sauce (plus extra for dipping)
  • 2 cups (approx. 220g) shredded low-moisture mozzarella cheese
  • 1/4 cup (approx. 25g) grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper, to taste
• For the Egg Wash & Topping (Optional but Recommended):
  • 1 large egg, beaten with 1 tablespoon of water
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried oregano or Italian seasoning

Instructions: Crafting Your Perfect Pizza Pockets

Follow these steps carefully to ensure your pizza pockets are perfectly cooked, sealed, and bursting with flavor.

1. Prepare the Filling – Cook Meats and Sauté Vegetables:
   • In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through (about 8-10 minutes). Drain any excess grease and transfer the sausage to a large mixing bowl.
   • In the same skillet (no need to clean, a little sausage fat adds flavor), add the chopped green bell pepper, red bell pepper, and onion. Sauté for 5-7 minutes until they begin to soften.
   • Add the sliced mushrooms to the skillet and cook for another 3-5 minutes, until they release their moisture and are tender.
   • Transfer the sautéed vegetables to the bowl with the cooked sausage.
2. Combine Filling Ingredients:
   • To the bowl with the sausage and vegetables, add the sliced pepperoni, sliced black olives, pizza sauce, shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, dried Italian seasoning, garlic powder, and optional red pepper flakes.
   • Stir everything together until well combined. Taste and adjust seasoning with salt and pepper if needed. Set aside. This filling should be flavorful and not overly wet. If it seems too saucy, you can drain off a little excess liquid to prevent soggy bottoms.
3. Preheat Oven and Prepare Baking Sheets:
   • Preheat your oven to 400°F (200°C).
   • Line two large baking sheets with parchment paper or lightly grease them. This prevents sticking and makes cleanup easier.
4. Prepare the Dough:
   • If your pizza dough was refrigerated, let it sit at room temperature for about 20-30 minutes to make it easier to work with.
   • Lightly flour your work surface. Divide the 1-pound ball of pizza dough into 4 equal pieces (for large pockets) or 6 equal pieces (for medium pockets).
   • Working with one piece of dough at a time (keep the others covered with a damp cloth to prevent drying), roll it out into a circle or oval shape, approximately 1/8 to 1/4 inch thick. For 4 pockets, aim for about 8-9 inch circles. For 6 pockets, aim for 6-7 inch circles.
5. Assemble the Pizza Pockets:
   • Spoon a generous portion of the supreme filling onto one half of each dough circle, leaving about a 1-inch border around the edge. Be careful not to overfill, as this can make sealing difficult and lead to blowouts during baking.
   • Lightly brush the edges of the dough with a little water (or some of the egg wash if you prefer). This will help create a better seal.
   • Fold the other half of the dough over the filling to create a half-moon shape.
   • Press the edges firmly together to seal. You can then use the tines of a fork to crimp the edges decoratively and ensure a tight seal. Alternatively, you can roll the edge up and pinch it closed.
6. Prepare for Baking:
   • Carefully transfer the assembled pizza pockets to the prepared baking sheets, leaving some space between them.
   • In a small bowl, whisk together the large egg with 1 tablespoon of water to create an egg wash.
   • Brush the tops of the pizza pockets evenly with the egg wash. This will give them a beautiful golden-brown color and a slightly crispy crust.
   • If desired, sprinkle the tops with the extra 1 tablespoon of grated Parmesan cheese and the 1/2 teaspoon of dried oregano or Italian seasoning.
   • Using a sharp knife, cut 2-3 small slits on the top of each pizza pocket. This allows steam to escape during baking, preventing them from bursting.
7. Bake the Pizza Pockets:
   • Place the baking sheets in the preheated oven.
   • Bake for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly. If you have two baking sheets, you might need to rotate them halfway through baking for even cooking.
   • Keep an eye on them towards the end of the baking time, as oven temperatures can vary.
8. Cool and Serve:
   • Once baked, carefully remove the pizza pockets from the oven and let them cool on the baking sheets for at least 5-10 minutes before serving. The filling will be extremely hot!
   • Serve warm with extra pizza sauce for dipping, if desired.

Nutrition Facts

• Servings: This recipe makes approximately 4 large or 6 medium pizza pockets.
• Calories per serving (estimate):
  • If making 6 medium pockets: Approximately 450-550 calories per pocket.
  • If making 4 large pockets: Approximately 650-750 calories per pocket.

Disclaimer: Nutritional information is an estimate and can vary depending on the specific ingredients used (brand of dough, sausage fat content, cheese type, etc.), and exact portion sizes.

Preparation Time

Understanding the time commitment helps in planning your meal prep.

• Prep Time: 35-45 minutes (includes cooking sausage, sautéing vegetables, and assembling pockets)
• Cook Time: 20-25 minutes
• Total Time: Approximately 55 minutes to 1 hour 10 minutes (plus dough resting time if applicable)

How to Serve Your Supreme Pizza Pie Pockets

These versatile pockets can be enjoyed in various ways. Here are some serving suggestions to elevate your meal:

• Classic Dipping Sauces:
  • Marinara Sauce: A warm bowl of classic marinara or your favorite pizza sauce is essential for dipping.
  • Ranch Dressing: A cool, creamy ranch dip offers a delightful contrast to the warm, savory pockets.
  • Garlic Butter Sauce: Melted butter infused with garlic and a pinch of parsley takes these to another level of indulgence.
  • Pesto: For a different flavor profile, a vibrant basil pesto can be a surprising and delicious dip.
• Complementary Side Dishes:
  • Fresh Garden Salad: A simple salad with a light vinaigrette balances the richness of the pizza pockets. Think mixed greens, cherry tomatoes, cucumbers, and a sprinkle of Parmesan.
  • Caesar Salad: The robust flavors of a Caesar salad stand up well alongside the supreme filling.
  • Crispy French Fries or Tater Tots: For a more indulgent, kid-friendly meal.
  • Vegetable Sticks with Hummus: Carrot sticks, celery sticks, and bell pepper strips offer a healthy, crunchy side.
  • Antipasto Skewers: Cherry tomatoes, mozzarella balls, olives, and artichoke hearts on a skewer.
• Occasion-Based Serving:
  • Game Day Platter: Arrange the pockets on a large platter surrounded by various dips and some of the side dishes mentioned above.
  • Easy Weeknight Dinner: Serve one or two pockets per person with a quick side salad.
  • Party Appetizers: If making smaller pockets, they can be served as hearty appetizers.
  • Packed Lunches: Once cooled, these can be packed for lunch (though best enjoyed reheated if possible).
• Garnish (Optional):
  • A sprinkle of fresh basil or parsley just before serving can add a touch of color and freshness.

Additional Tips for Pizza Pocket Perfection

Unlock the full potential of your Supreme Pizza Pie Pockets with these five expert tips:

1. Don’t Overstuff: While it’s tempting to load up the filling, overstuffing is the primary cause of pockets bursting open during baking. Aim for a generous amount that still allows you to get a good 1-inch border for sealing. A good rule of thumb is that the filling should lay relatively flat, not mounded high.
2. Seal Edges Thoroughly: A secure seal is crucial. After folding the dough, press the edges firmly. Crimping with a fork not only looks nice but adds an extra layer of security. If you find your dough isn’t sticking well, a tiny dab of water or egg wash along the inside edge before sealing can act as “glue.”
3. Vent for Steam Release: Those little slits on top aren’t just for show! As the filling heats up, it creates steam. Without vents, the steam pressure can build up and force the pocket to burst. Two to three small, 1/2-inch slits are usually sufficient.
4. Customize Your “Supreme”: While this recipe details a classic supreme filling, feel free to make it your own!
   • Meat Lovers: Add bacon bits or ground beef.
   • Vegetarian Supreme: Omit the meats and increase the variety of vegetables – try adding roasted zucchini, eggplant, or spinach (ensure spinach is well-drained).
   • Spicy Kick: Add diced jalapeños, use hot Italian sausage, or increase the red pepper flakes.
   • Cheese Variations: Mix in some provolone or a sprinkle of asiago for different cheese flavors.
5. Make-Ahead and Freezing Instructions:
   • Make-Ahead Filling: The filling can be prepared a day in advance and stored in an airtight container in the refrigerator. This cuts down on prep time on the day of baking.
   • Freezing Unbaked Pockets: Assemble the pockets completely (but don’t apply the egg wash yet). Place them on a parchment-lined baking sheet and flash freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. To bake from frozen, there’s no need to thaw. Brush with egg wash, add vents, and bake at 375°F (190°C) for 30-40 minutes, or until golden and heated through.
   • Freezing Baked Pockets: Allow baked pockets to cool completely. Wrap individually in plastic wrap and then place in a freezer-safe bag or container. To reheat, thaw in the refrigerator and then bake in a 350°F (175°C) oven for 10-15 minutes, or microwave until warm (though the oven gives a crispier result).

FAQ: Your Supreme Pizza Pie Pocket Questions Answered

Here are answers to some frequently asked questions about making these delicious pizza pockets:

1. Q: Can I use homemade pizza dough for this recipe?
   • A: Absolutely! Homemade pizza dough works wonderfully and can even elevate the flavor. A standard recipe yielding about 1 to 1.5 pounds of dough will be perfect. Just ensure it’s well-risen and easy to roll out. If your homemade dough recipe makes more, you can either make more pockets or freeze the extra dough for later use.
2. Q: How do I prevent the bottoms of my pizza pockets from getting soggy?
   • A: There are a few key things:
     • Don’t make the filling too wet: If your pizza sauce is very thin or your vegetables release a lot of water, your filling might be too moist. Ensure vegetables are sautéed enough to release some moisture before adding to the filling. You can even let the mixed filling sit in a colander for a few minutes to drain any excess liquid.
     • Use parchment paper: This helps absorb a tiny bit of moisture and prevents sticking, which can tear the dough.
     • Preheat your baking sheet (optional advanced tip): Placing pockets on a preheated baking sheet can help the bottom crust start cooking and crisping immediately. Be very careful when doing this.
     • Don’t let assembled pockets sit too long before baking: Assemble them just before they go into the oven.
3. Q: Can I make these Supreme Pizza Pie Pockets vegetarian?
   • A: Yes, easily! Simply omit the Italian sausage and pepperoni. To compensate and keep them “supreme,” increase the quantity and variety of vegetables. Consider adding pre-cooked (sautéed or roasted) diced zucchini, eggplant, artichoke hearts, spinach (squeezed dry), or even some plant-based sausage crumbles if you like. Ensure all vegetables are pre-cooked and excess moisture is removed.
4. Q: Can I cook these pizza pockets in an air fryer?
   • A: Yes, pizza pockets cook very well in an air fryer! You’ll likely need to cook them in batches depending on the size of your air fryer.
     • Preheat your air fryer to around 370-380°F (185-190°C).
     • Place 1-2 pockets in the basket, ensuring they don’t overcrowd.
     • Air fry for 10-15 minutes, flipping halfway through, until golden brown and cooked through. The exact time will depend on your air fryer model and the size of your pockets. The crust tends to get very crispy.
5. Q: How long do leftover pizza pockets last, and what’s the best way to reheat them?
   • A: Leftover pizza pockets can be stored in an airtight container in the refrigerator for 3-4 days.
     • Best Reheating Method (Oven/Toaster Oven): For the crispiest results, preheat your oven or toaster oven to 350°F (175°C). Place the pockets on a baking sheet and heat for 10-15 minutes, or until warmed through and the crust is re-crisped.
     • Air Fryer Reheating: Reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
     • Microwave (Quickest, but softer crust): If you’re short on time, you can microwave them, but the crust will be softer. Heat in 30-second intervals until warmed through. You can then pop them under a broiler for a minute or two to try and crisp the crust, watching carefully.