Homemade Bread Pocket with Pizza Filling Oamc
Craving a delicious, handheld treat that combines the flavors of your favorite pizza with the comfort of homemade bread? These Homemade Bread Pockets with Pizza Filling are the perfect solution! Featuring a soft, golden-brown bread shell packed with melty mozzarella cheese, savory pepperoni, tangy pizza sauce, and optional diced green bell peppers, these pockets are a flavorful and portable meal or snack. Ideal for meal prep, this "once a month cooking" (OAMC) recipe allows you to make a batch, freeze, and reheat for easy lunches or on-the-go dinners. With straightforward steps like kneading the dough, crafting your filling, and sealing each pocket, you'll love the rewarding process—and even more so the cheesy, gooey results. Perfect for pizza lovers and freezer-meal enthusiasts alike, these versatile bread pockets are destined to become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water (110°F/45°C)
- 3 tablespoons Olive oil
- 2 cups Mozzarella cheese, shredded
- 1 cup Pepperoni slices, chopped
- 1 cup Pizza sauce
- 0.5 cup Green bell pepper, diced (optional)
- 1 Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast.
Slowly add warm water and olive oil to the dry ingredients. Mix until a rough dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl, cover with a damp towel, and let it rise for 1–1.5 hours until doubled in size.
While the dough is rising, prepare the filling. In a mixing bowl, combine mozzarella cheese, chopped pepperoni, pizza sauce, and diced green bell pepper (if using). Stir until well mixed and set aside.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
On a floured surface, roll out each dough ball into a 6-inch circle.
Place 2–3 tablespoons of the pizza filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal.
Place the sealed bread pockets onto the prepared baking sheet, ensuring they are spaced apart.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top of each bread pocket.
Bake in the preheated oven for 18–20 minutes, or until golden brown.
Allow the bread pockets to cool completely if freezing for later use or serve warm if eating immediately.
To freeze, place the cooled bread pockets in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer them to a freezer-safe bag or container. Reheat in the oven at 350°F (175°C) for 15–20 minutes when ready to serve.
Nutrition Facts
Calories |
4341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 9755 mg | 424% | |
| Total Carbohydrate | 443.7 g | 161% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 49.0 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1871 mg | 144% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
