Easy Pizza Pockets

Description

These pizza pockets are my healthier twist on a childhood favourite — the McCain cheese & bacon ones I used to live on. Back then, I didn’t think twice about ingredients… now, I make this version with yoghurt dough, real food fillings, and no nasties.

They’re freezer-friendly, kid-approved, and even my fiancé (who doesn’t like pizza — shocking, I know) goes back for seconds. Prep a batch and thank me later 💛

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Ingredients

• Dough:
• 410g Greek yoghurt (I use homemade – see my recipe here)
• 400g plain all-purpose flour
• 2 tsp baking powder
• ½ tsp garlic powder
• 1 tsp Italian herb seasoning
• Pinch of salt

• Filling (per pocket):
• 1 tbsp pizza sauce
• 1 tbsp diced nitrate-free bacon
• 1 tbsp grated cheese (mozzarella or tasty)

• Pizza Sauce (optional – can use store-bought)
• 400g passata (I like Mutti tomato puree)
• 1 tbsp olive oil
• 1 tsp raw sugar
• 1 tsp basil
• 1 tsp oregano
• Pinch of salt and pepper

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Method

1. (Optional) Prep pizza sauce: In a thick saucepan, add all ingredients and heat on medium-low for 10 minutes until sauce has thickened. Set aside and allow to cool.
2. Pizza Pockets: In a large mixing bowl, mix and knead all dough ingredients until a smooth ball forms.
3. Dust your bench with flour, then divide dough into 8 equal balls.
4. Flatten each one into a disc, then add your fillings. If it gets too sticky to work with, add a little more flour.
5. Pinch the edges together in the centre to seal, then gently press to flatten.
6. Heat a pan over low–medium heat and add a little olive oil.
7. Cook each pizza pocket for 5–6 minutes per side, until golden and crisp.
8. Let cool slightly and enjoy!
9. Storage: Store in an airtight container in the fridge for up to 5 days, or the freezer for 3 months. Reheat in a pan, oven or air-fryer to stay crisp. You can reheat in a microwave but it will lose some crispness.

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Nutritional Info (Per Pocket — Approximate)

Nutrient Amount
Calories ~220kcal
Carbohydrates ~24g
Protein ~11g
Fat ~9g

Note: These values are estimates only and based on raw ingredient values and standard yield.