With a family of six, plus a couple of picky eaters thrown in for good measure, there are not many dinners that get thumbs up from everyone. So when I find a meal that everyone likes I go with it… I go with it often!
Homemade Pizza is one of those rare meals that makes everyone happy, but only if you get a pizza with your favourite toppings on it. That means I end up making six different pizzas, which is fine, but I can’t fit six pizzas in my oven at once so it takes forever to cook them all.
But I have an answer to this dinner dilemma – Pizza Pockets!
I thought I’d invented this awesome idea when I first started making Pizza pockets and shared the recipe here back in 2011. Turns out I’d just been living under a rock and the Italians had had actually invented them a century or two before and called them Calzone!
But we still call them pizza pockets,and we still eat them almost every week because they are easy to make, budget friendly, and everyone loves them!
We use our favourite homemade pizza dough (recipe below) to make our pockets, but you can also store bought dough, or even frozen puff pastry. Fill these little pockets with whatever your favourite pizza toppings happens to be and don’t forget the cheese!
Because these are folded over pizzas you only need to use half the pizza sauce and a lot less cheese that a flat pizza which will make your food budget happy. But because these are folded over pizzas you can’t see what is inside them so you’ll need to mark the outside somehow so you know who belongs to which pizza! We roll out a little dough into sausages and make the first letter of everyone’s name to go on top of their pizza pocket.
- For the Pizza Dough
- 250 ml of warm water
- 2 tsp of yeast
- 1 tsp of sugar
- 3 tbsp of olive oil
- 500 gm of flour (bread flour works best, or add bread improver)
- a pinch of salt.[br]
- For the Pizza Sauce
- 1 egg
- 1/2 cup tomato paste
- 1 tbsp water
- minced garlic and herbs to taste.[br]
- Pizza Pocket Filling Suggestions
- Combine the yeast, sugar and warm water and set aside for five minutes until the yeast begins to bubble.
- Add the olive oil to the yeast mixture.
- In a large bowl, or the bowl of your bread machine, combine the flour and salt and make a well in the centre.
- Add the yeast mixture into the flour and slowly combine wet and dry ingredients until you form a dough – add more water if needed.
- Knead the dough and set aside to rise. Or use your bread machine on the dough setting to knead and rise the dough.
- Once the dough has doubled in sized, knock the air out of it with a quick knead and you are ready to make the pizza pockets.
- Crack the egg into a small bowl, add the water and whisk well.
- Add the tomato paste (more or less depending on the number of pizzas you are making), galric and herbs and mix well.
- Add more water if needed.
- Preheat your oven to 200 degrees Celcius.
- Gather and prepare your pizza fillings and sauce.
- Cut the dough into six pieces.
- Using a piece of baking paper as your surface roll out a piece of dough into a rough circle.
- [img src=”https://picklebums.com/wp-content/uploads/2015/11/pizza-pocket-filling.jpg” width=”600″ height=”398″ class=”aligncenter size-full” title=”Homemade Pizza Pockets (Calzone) and easy. budget friendly, family meal” alt=”Homemade Pizza Pockets (Calzone) and easy. budget friendly, family meal”]
- Cover one half of the dough with pizza sauce, cheese and toppings, then fold over the dough to make a half circle.
- [img src=”https://picklebums.com/wp-content/uploads/2015/11/pizza-pocket-folded.jpg” width=”600″ height=”398″ class=”aligncenter size-full” title=”Homemade Pizza Pockets (Calzone) and easy. budget friendly, family meal” alt=”Homemade Pizza Pockets (Calzone) and easy. budget friendly, family meal”]
- Fold over and pinch the edges to seal your pizza pocket.
- Mark the top of your pizza pocket so you know what is inside.
- Using the baking paper lift the pizza pocket on to a baking tray and bake in a hot oven for 10-15 minutes or until they begin to brown,
You can freeze these, uncooked, and simply pop them in the oven to thaw and bake. So if you have the time, make a double batch and freeze half – your future self will be super grateful when you just can’t face making dinner and you can whip these out of the freezer!