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Homemade Freeze And Bake Pockets 4 Ways

For when you're feeling a little peckish.

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Homemade Freeze And Bake Pockets 4 Ways

Chicken Cheddar Broccoli Pockets8 pocketsINGREDIENTSDough315 mL (1 ⅓ cups) warm water2 ¼ teaspoons yeast1 teaspoon sugar435 g (3 ½ cups) all-purpose flour1 teaspoon sea salt1 tablespoon olive oil, plus 1 additional teaspoonFilling150 g (1 ½ cups) shredded cheddar cheese, plus 2 tablespoons for topping225 g (1 ½ cups) broccoli, steamed185 g (1 ½ cups) shredded chicken breast1 teaspoon olive oilPREPARATION1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.2. In a large bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.4. Turn out onto a lightly floured surface and knead for 3-5 minutes.5. 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.6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.8. Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.9. Slice the dough in half through the center, lengthwise.10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.12. Brush the tops with olive oil and sprinkle with remaining cheese.13. Bake for 15-20 minutes, or until light golden brown.14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.15. To reheat, microwave for 45 seconds to 1 minute.16. Enjoy!---Chicken Bacon Ranch Pockets8 pocketsINGREDIENTSDough315 mL (1 ⅓ cups) warm water2 ¼ teaspoons yeast1 teaspoon sugar435 g (3 ½ cups) all-purpose flour1 teaspoon sea salt1 tablespoon mixed olive, plus 1 additional teaspoonFilling185 g (1 ½ cups) shredded chicken breast225 g (1 cup) bacon, cooked and chopped160 g (⅔ cup) ranch dressing150 g (1 ½ cups) shredded cheddar cheese, plus 2 tablespoons for topping)1 teaspoon olive oilPREPARATION1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.2. 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.3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.4. Turn out onto a lightly floured surface and knead for 3-5 minutes.5. 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.6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.8. Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.9. Slice the dough in half through the center, lengthwise.10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.12. Brush the tops with olive oil and sprinkle with remaining cheese.13. Bake for 15-20 minutes, or until light golden brown.14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.15. To reheat, microwave for 45 seconds to 1 minute.16. Enjoy!---Ham And Cheese Pockets8 pocketsINGREDIENTSDough315 mL (1 ⅓ cups) warm water2 ¼ teaspoons yeast1 teaspoon sugar435 g (3 ½ cups) all-purpose flour1 teaspoon sea salt1 tablespoon olive oil, plus 1 additional teaspoonFilling10 slices deli ham12 slices provolone cheese1 teaspoon olive oil2 tablespoons grated parmesan cheesePREPARATION1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.2. 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.3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.4. Turn out onto a lightly floured surface and knead for 3-5 minutes.5. 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 towel6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.8. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.9. Slice the dough in half through the center, lengthwise.10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.12. Brush the tops with olive oil and sprinkle with Parmesan.13. Bake for 15-20 minutes, or until light golden brown.14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.15. To reheat, microwave for 45 seconds to 1 minute.16. Enjoy!---Pizza Bake Pockets8 pocketsINGREDIENTSDough315 mL (1 ⅓ cups) warm water2 ¼ teaspoons yeast1 teaspoon sugar435 g (3 ½ cups) all-purpose flour1 teaspoon sea salt1 tablespoon olive oil, plus 1 additional teaspoonFilling910 g (3 ½ cups) marinara sauce200 g (2 cups) shredded mozzarella cheese, plus 2 tablespoons for topping85 g (1 cup) pepperoni1 teaspoon olive oilPREPARATION1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.2. 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.3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.4. Turn out onto a lightly floured surface and knead for 3-5 minutes.5. 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.6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.8. Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.9. Slice the dough in half through the center, lengthwise.10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.12. Brush the tops with olive oil and sprinkle with cheese.13. Bake for 15-20 minutes, or until light golden brown.14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.15. To reheat, microwave for 45 seconds to 1 minute.16. Enjoy!
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Chicken Cheddar Broccoli Pockets

8 pockets

INGREDIENTS

Dough

315 mL (1 ⅓ cups) warm water

2 ¼ teaspoons yeast

1 teaspoon sugar

435 g (3 ½ cups) all-purpose flour

1 teaspoon sea salt

1 tablespoon olive oil, plus 1 additional teaspoon

Filling

150 g (1 ½ cups) shredded cheddar cheese, plus 2 tablespoons for topping

225 g (1 ½ cups) broccoli, steamed

185 g (1 ½ cups) shredded chicken breast

1 teaspoon olive oil

PREPARATION

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.

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

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

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

5. 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.

6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.

8. Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.

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

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

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

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

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

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

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

16. Enjoy!

---

Chicken Bacon Ranch Pockets

8 pockets

INGREDIENTS

Dough

315 mL (1 ⅓ cups) warm water

2 ¼ teaspoons yeast

1 teaspoon sugar

435 g (3 ½ cups) all-purpose flour

1 teaspoon sea salt

1 tablespoon mixed olive, plus 1 additional teaspoon

Filling

185 g (1 ½ cups) shredded chicken breast

225 g (1 cup) bacon, cooked and chopped

160 g (⅔ cup) ranch dressing

150 g (1 ½ cups) shredded cheddar cheese, plus 2 tablespoons for topping)

1 teaspoon olive oil

PREPARATION

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.

2. 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.

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

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

5. 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.

6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.

8. Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.

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

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

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

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

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

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

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

16. Enjoy!

---

Ham And Cheese Pockets

8 pockets

INGREDIENTS

Dough

315 mL (1 ⅓ cups) warm water

2 ¼ teaspoons yeast

1 teaspoon sugar

435 g (3 ½ cups) all-purpose flour

1 teaspoon sea salt

1 tablespoon olive oil, plus 1 additional teaspoon

Filling

10 slices deli ham

12 slices provolone cheese

1 teaspoon olive oil

2 tablespoons grated parmesan cheese

PREPARATION

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.

2. 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.

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

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

5. 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

6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.

8. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.

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

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

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

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

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

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

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

16. Enjoy!

---

Pizza Bake Pockets

8 pockets

INGREDIENTS

Dough

315 mL (1 ⅓ cups) warm water

2 ¼ teaspoons yeast

1 teaspoon sugar

435 g (3 ½ cups) all-purpose flour

1 teaspoon sea salt

1 tablespoon olive oil, plus 1 additional teaspoon

Filling

910 g (3 ½ cups) marinara sauce

200 g (2 cups) shredded mozzarella cheese, plus 2 tablespoons for topping

85 g (1 cup) pepperoni

1 teaspoon olive oil

PREPARATION

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.

2. 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.

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

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

5. 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.

6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.

7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.

8. Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.

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

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

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

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

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

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

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

16. Enjoy!

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