Pizza Pockets

Name: Pizza Pockets
Cuisine: Italy
Ingredients: Olive oil, for working the dough and finishing the pockets; 6 ounces (170 g) shredded low-moisture mozzarella; 21 small “coin” pepperoni slices, 7 per pocket (1½ ounces/40 g); 4½ tablespoons New York–Style Tomato Sauce; Bench flour; 1 prepared New York–Style Dough

Preparation info

Makes
three

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

When you need a personal-size snack on the go—or your family and friends can’t agree on the fillings for a calzone to share—these pizza pockets are a great way to give each person what they want.

Ingredients

Bench flour
1 prepared New York–Style Dough
Olive oil, for working the dough and finishing the pockets

Europe
Italy
Naples
Snack
Gluten-free
Pizza
Mediterranean

Method

Set your oven rack in the middle position and place your baking steel on it. Preheat the oven to 550°F (285°C) for at least 45 minutes.
To shape the dough, cut three 8-inch (20 cm) squares of parchment. Dust ea