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    Posted on Jun 15, 2017

    Homemade Freeze And Bake Pockets 4 Ways

    Make, freeze, and grab for later.

    by ,

    Homemade Freeze And Bake Pockets 4 Ways

    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.