All-Dressed Pizza Pockets

Ingredients

• •2 1/4 tsp (1 packet) active dry yeast
• •3/4 cup warm water (110°F)
• •2 cups all-purpose flour, plus more for dusting
• •1 tsp salt
• •1 tbsp olive oil
• •1/2 cup pizza sauce or seasoned tomato sauce
• •100 g (about 3.5 oz) pepperoni slices, roughly chopped
• •1/2 cup green bell pepper, finely diced
• •1/2 cup cremini mushrooms, finely diced
• •1 1/2 cups shredded mozzarella cheese

Directions

1. 1Dissolve the yeast in the warm water in a large bowl and let sit 5 minutes until foamy. Stir in the olive oil and salt, then mix in the flour until a shaggy dough forms. Turn out and knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 1 hour until doubled.
2. 2While the dough rises, cook the mushrooms and green pepper in a dry skillet over medium-high heat for 4–5 minutes, stirring often, until most of the moisture has evaporated. Remove from heat and let cool completely.
3. 3Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
4. 4Punch down the risen dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a roughly 6-inch (15 cm) oval about 3 mm thick.
5. 5Spread 1 tablespoon of pizza sauce onto one half of each oval, leaving a 1/2-inch border. Top with an even portion of pepperoni, the cooked pepper-mushroom mixture, and mozzarella.
6. 6Fold the plain dough half over the filling to form a half-moon. Press the edges firmly together, then crimp all around with a fork to seal tightly. Place on the prepared baking sheets and cut two small slits in the top of each pocket with a knife.
7. 7Bake for 18–20 minutes until the pockets are deep golden brown. Transfer to a wire rack and cool for at least 5 minutes before serving. To freeze, cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 2 months; reheat from frozen at 375°F for 20–25 minutes.

💡 Thoroughly cooking out the mushroom and pepper moisture before filling prevents soggy bottoms and burst seams.

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