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Homemade Freeze And Bake Pockets 4 Ways

Make, freeze, and grab for later.

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Homemade Freeze And Bake Pockets 4 Ways

Pizza Bake PocketsMakes: 8-10 pockets INGREDIENTSDough1⅓ cups warm water2¼ teaspoons yeast1 teaspoon sugar3½ cups all-purpose flour1 teaspoon kosher salt1 tablespoon + 1 teaspoon olive oil Filling1 cup marinara2 cups mozzarella, shredded (plus 2 tablespoons for topping)1 cup pepperoni1 teaspoon olive oil PREPARATION# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. # In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. # Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.# Turn out onto a lightly floured surface and knead for 3-5 minutes. # Wipe the large bowl clean and lightly coat with remaining oil. Place the dough# into the bowl and cover with plastic wrap and a dish towel, then set in a warm place for 20 minutes, or until the dough has nearly doubled in size.# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. # Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.# Slice the dough in half through the center, lengthwise. # Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. # Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.# Brush the tops with olive oil and sprinkle with cheese. # Bake for 15-20 minutes, or until light golden brown. # Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. # To reheat, microwave for 45 seconds to 1 minute. # Enjoy! Ham and Cheese PocketsMakes: 8-10 pockets INGREDIENTSDough1⅓ cups warm water2¼ teaspoons yeast1 teaspoon sugar3½ cups all-purpose flour1 teaspoon kosher salt1 tablespoon + 1 teaspoon olive oil Filling10 slices deli ham12 slices provolone1 teaspoon olive oil2 tablespoons Parmesan PREPARATION# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. # In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. # Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.# Turn out onto a lightly floured surface and knead for 3-5 minutes. # Wipe the large bowl clean and lightly coat with remaining oil. Place the dough# into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. # Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.# Slice the dough in half through the center, lengthwise. # Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. # Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.# Brush the tops with olive oil and sprinkle with Parmesan. # Bake for 15-20 minutes, or until light golden brown. # Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. # To reheat, microwave for 45 seconds to 1 minute.  Chicken Cheddar Broccoli PocketsMakes: 8-10 pockets INGREDIENTSDough1⅓ cups warm water2¼ teaspoons yeast1 teaspoon sugar3½ cups all-purpose flour1 teaspoon kosher salt1 tablespoon + 1 teaspoon olive oil Filling1½ cups cheddar, shredded (plus 2 tablespoons for topping)1½ cups steamed broccoli1½ cups shredded chicken breast1 teaspoon olive oil PREPARATION# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. # In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. # Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.# Turn out onto a lightly floured surface and knead for 3-5 minutes. # Wipe the large bowl clean and lightly coat with remaining oil. Place the dough# into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. # Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.# Slice the dough in half through the center, lengthwise. # Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. # Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.# Brush the tops with olive oil and sprinkle with remaining cheese. # Bake for 15-20 minutes, or until light golden brown. # Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. # To reheat, microwave for 45 seconds to 1 minute.  Chicken Bacon Ranch PocketsMakes: 8-10 pockets INGREDIENTSDough1⅓ cups warm water2¼ teaspoons yeast1 teaspoon sugar3½ cups all-purpose flour1 teaspoon kosher salt1 tablespoon + 1 teaspoon olive oil Filling1½ cups shredded chicken breast1 cups bacon, cooked and chopped⅔ cups ranch1½ cups cheddar, shredded (plus 2 tablespoons for topping)1 teaspoon olive oil PREPARATION# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. # In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. # Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.# Turn out onto a lightly floured surface and knead for 3-5 minutes. # Wipe the large bowl clean and lightly coat with remaining oil. Place the dough# into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. # Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.# Slice the dough in half through the center, lengthwise. # Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. # Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.# Brush the tops with olive oil and sprinkle with remaining cheese. # Bake for 15-20 minutes, or until light golden brown. # Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. # To reheat, microwave for 45 seconds to 1 minute.

Pizza Bake Pockets
Makes: 8-10 pockets

INGREDIENTS

Dough
1⅓ cups warm water

2¼ teaspoons yeast

1 teaspoon sugar

3½ cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon + 1 teaspoon olive oil

Filling
1 cup marinara

2 cups mozzarella, shredded (plus 2 tablespoons for topping)

1 cup pepperoni

1 teaspoon olive oil

PREPARATION

# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper.

# In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.

# Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.

# Turn out onto a lightly floured surface and knead for 3-5 minutes.

# Wipe the large bowl clean and lightly coat with remaining oil. Place the dough

# into the bowl and cover with plastic wrap and a dish towel, then set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle.

# Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.

# Slice the dough in half through the center, lengthwise.

# Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.

# Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.

# Brush the tops with olive oil and sprinkle with cheese.

# Bake for 15-20 minutes, or until light golden brown.

# Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months.

# To reheat, microwave for 45 seconds to 1 minute.

# Enjoy!

Ham and Cheese Pockets
Makes: 8-10 pockets

INGREDIENTS
Dough

1⅓ cups warm water

2¼ teaspoons yeast

1 teaspoon sugar

3½ cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon + 1 teaspoon olive oil

Filling
10 slices deli ham

12 slices provolone

1 teaspoon olive oil

2 tablespoons Parmesan

PREPARATION
# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper.

# In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.

# Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.

# Turn out onto a lightly floured surface and knead for 3-5 minutes.

# Wipe the large bowl clean and lightly coat with remaining oil. Place the dough

# into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle.

# Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.

# Slice the dough in half through the center, lengthwise.

# Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.

# Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.

# Brush the tops with olive oil and sprinkle with Parmesan.

# Bake for 15-20 minutes, or until light golden brown.

# Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months.

# To reheat, microwave for 45 seconds to 1 minute.

Chicken Cheddar Broccoli Pockets
Makes: 8-10 pockets

INGREDIENTS

Dough

1⅓ cups warm water

2¼ teaspoons yeast

1 teaspoon sugar

3½ cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon + 1 teaspoon olive oil

Filling

1½ cups cheddar, shredded (plus 2 tablespoons for topping)

1½ cups steamed broccoli

1½ cups shredded chicken breast

1 teaspoon olive oil

PREPARATION
# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper.

# In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.

# Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.

# Turn out onto a lightly floured surface and knead for 3-5 minutes.

# Wipe the large bowl clean and lightly coat with remaining oil. Place the dough

# into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle.

# Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.

# Slice the dough in half through the center, lengthwise.

# Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.

# Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.

# Brush the tops with olive oil and sprinkle with remaining cheese.

# Bake for 15-20 minutes, or until light golden brown.

# Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months.

# To reheat, microwave for 45 seconds to 1 minute.

Chicken Bacon Ranch Pockets
Makes: 8-10 pockets

INGREDIENTS
Dough
1⅓ cups warm water

2¼ teaspoons yeast

1 teaspoon sugar

3½ cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon + 1 teaspoon olive oil

Filling
1½ cups shredded chicken breast

1 cups bacon, cooked and chopped

⅔ cups ranch

1½ cups cheddar, shredded (plus 2 tablespoons for topping)

1 teaspoon olive oil

PREPARATION
# Preheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper.

# In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.

# Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.

# Turn out onto a lightly floured surface and knead for 3-5 minutes.

# Wipe the large bowl clean and lightly coat with remaining oil. Place the dough

# into the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

# Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle.

# Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.

# Slice the dough in half through the center, lengthwise.

# Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.

# Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.

# Brush the tops with olive oil and sprinkle with remaining cheese.

# Bake for 15-20 minutes, or until light golden brown.

# Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months.

# To reheat, microwave for 45 seconds to 1 minute.