Pizza Pocket and Calzone Dough
Transform your meal prep game with this versatile Pizza Pocket and Calzone Dough recipe! Perfectly crafted for golden, flaky crusts, this homemade dough combines pantry staples like all-purpose flour, active dry yeast, and olive oil to create a soft yet sturdy base for your favorite fillings. Whether you're packing them with gooey cheese, tangy marinara, or savory meats and veggies, this dough is designed to bake into a beautifully sealed pocket of flavor. Ready in just over an hour with step-by-step instructions that include kneading and rising tips, this recipe guarantees delicious results every time. Ideal for quick dinners, meal prep, or on-the-go snacking, these customizable pizza pockets and calzones are sure to become a family favorite. Bake up your own batch for a fun, handheld twist on classic pizza night!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (about 110°F/43°C)
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir lightly and let sit for 5–10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt.
Add the yeast mixture and olive oil to the flour mixture. Stir with a wooden spoon or your hands until the ingredients come together into a shaggy dough.
Turn the dough out onto a lightly floured surface. Knead the dough for 8–10 minutes until smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free location for about 1 hour, or until it doubles in size.
Once risen, punch the dough down and turn it out onto a floured surface. Knead it briefly to remove any air bubbles.
Divide the dough into 6–8 equal portions, depending on the size of the pizza pockets or calzones you’d like to make.
Roll out each portion into a thin circle or oval, approximately 1/8 inch thick. Fill with your desired fillings (e.g., marinara, cheese, meats, or vegetables), leaving a 1-inch border around the edges.
Fold the dough over to seal the filling inside, creating a half-moon shape. Pinch and crimp the edges firmly to ensure no filling escapes during baking.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, and place the pizza pockets or calzones onto the sheet.
Optional: Brush the tops of the calzones or pizza pockets with a little olive oil or egg wash for a golden crust.
Bake for 12–15 minutes, or until the dough is golden brown and cooked through.
Allow the pizza pockets or calzones to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 0.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 593 mg | 13% | |
*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.
