Pizza puffs on tray full cut featured

Pizza Pockets


  • 1 pound frozen pizza dough, thawed
  • 1 pound ground Italian sausage
  • 2 tablespoons tomato paste
  • 2 cloves garlic
  • ½ cup finely chopped onion
  • 1 can tomato sauce, 15 ounces
  • 12 ounces shredded mozzarella cheese
  • Olive oil


Preheat the oven to 450°F.

In a 3 QT sauté pan, heat one tablespoon of olive oil over medium heat. Add the sausage, garlic and onion. Using a wooden spoon, break up the sausage as it cooks. Brown for about 10-12 minutes, or until the sausage is cooked through. Add the tomato paste and sauce, cooking for a few more minutes, or until the sauce is slightly thickened.

Divide the dough into four equal pieces. Roll each piece of dough into a thin round. Place about a ½ cup of the sausage mixture on one side of each round. Top each round with a generous amount of cheese. Fold the dough over the sausage/cheese mixture and crimp the edges to make a pocket. Brush the tops of each pocket with olive oil.

Carefully place each pizza pocket on a pizza pan and bake for 15-20 minutes, or until the crust is golden brown and slightly crispy.


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