Handheld Pizza Pockets Will Have Everyone Asking for Seconds
Prep time 20 minutes to 25 minutes
Cook time 15 minutes to 20 minutes
- 1 pound
refrigerated or thawed frozen pizza dough
(10-ounce) bag frozen broccoli florets
- 4 ounces
whole milk or part-skim low-moisture mozzarella cheese, shredded (1 cup)
- 1 cup
whole milk ricotta cheese
All-purpose flour, for dusting
- 1/2 cup
Prego®+ Plant Protein, divided, plus more for serving
Let 1 pound pizza dough and 1 bag frozen broccoli florets sit at room temperature for 30 minutes to let the dough warm up to make it easier to roll and the broccoli partially thaw.
Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Coarsely chop the broccoli and place in a medium bowl. Grate 4 ounces low-moisture mozzarella cheese (1 cup) and add it to the bowl. Add 1 cup ricotta cheese and mix well to combine.
Dust a work surface lightly with all-purpose flour. Cut the dough into 8 (2-ounce) pieces. Working with one piece of dough at a time, press into a flat disk, then use a rolling pin to roll into a 6- to 7-inch round. If the dough starts to spring back as you roll, let it rest for a few minutes, then try again.
Spread 1 tablespoon of Prego®+ Plant Protein on the bottom half of each dough round, leaving a 1-inch border around the bottom edge of the dough. Spoon 1/4 cup of the filling on top of the sauce. Do not overfill the pizza pocket.
Fold the dough over the filling, making sure not to pull the dough too tightly. Press the rounded edge tightly together to seal. Roll the rounded edge up onto itself, then press this section with a fork to crimp. Transfer to the prepared baking sheet. Use the fork to prick a few holes in the top of each pizza pocket to let the steam vent.
Bake until the pizza pockets are golden brown and the filling bubbles, 15 to 20 minutes. Let cool for a few minutes before serving with more Prego®+ Plant Protein for dipping.
Make ahead: Freeze the unbaked pizza pockets in a single layer on the baking sheet until solid. Transfer to a zip-top bag and freeze for up to 3 months. To cook pizza pockets from frozen, bake at 425°F for 30 minutes, or until the filling reaches 160°F.
Storage: The baked pizza pockets can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Thaw in the refrigerator before reheating in a low oven or in the microwave in 1-minute bursts on HIGH, 2 to 3 minutes total. The pizza pockets won’t be as crisp when reheated in the microwave.