Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni, sliced
- 1/2 cup bell peppers, diced
- 1/4 cup black olives, sliced
- 1 teaspoon Italian seasoning
- Parchment paper for baking
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
- Add Wet Ingredients: Slowly add the warm water and olive oil to the dry mixture. Stir until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- Let it Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
- Preheat the Oven: Set your oven to 425°F (220°C) to preheat.
- Roll Out the Dough: Once risen, punch down the dough and divide it into portions. Roll each portion into a circle about 1/4 inch thick.
- Spread Sauce: Layer on a generous amount of pizza sauce in the center of each circle.
- Add Toppings: Sprinkle shredded mozzarella cheese, followed by pepperoni, bell peppers, and olives. Add a dash of Italian seasoning for extra flavor.
- Fold the Dough: Carefully fold the dough over the toppings, creating a half-moon shape.
- Seal Edges: Press the edges together with your fingers or a fork to seal completely. This will prevent any fillings from leaking during baking.
- Repeat: Continue this process for all portions of dough until complete.
- Prepare a Baking Sheet: Line a baking sheet with parchment paper and place your sealed hot pocket pizzas on it.
- Bake: Bake in the preheated oven for 15-20 minutes or until the dough is golden brown.
- Cool: Allow to cool for a few minutes before serving, as the filling will be hot!
Notes
- Refrigerate: Place any leftover hot pocket pizza in an airtight container and refrigerate for up to 3 days.
- Freezing: You can freeze uncooked hot pocket pizzas by wrapping them individually in plastic wrap and storing in a freezer bag for up to 2 months.
- Reheating: To reheat, bake in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.
- Serving Suggestions: Pair with a garden salad or dipping sauces like ranch or marinara for an extra kick!
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 hot pocket
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg