Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: One Normal Portion
- Calories: 650-750