Say hello to your new favorite snack — Three-Point Pizza Pockets! These little pockets of joy are perfect for a quick lunch or a game-day treat. Easy to make and packed with flavor, they're a surefire hit with kids and adults alike.
The base of these pizza pockets is a simple dough made from all-purpose flour, baking powder, and salt, which gives them a nice, fluffy texture. Milk and olive oil bring the dough together, adding richness and a hint of Mediterranean flavor. For the filling, pizza sauce provides that classic tangy base, while shredded mozzarella cheese melts beautifully, creating that gooey, cheesy goodness we love. Pepperoni adds a spicy kick, bell peppers offer a sweet crunch, and sliced black olives give a briny punch. Finally, a sprinkle of dried oregano brings it all together with a hint of herbal aroma.
These pizza pockets are incredibly versatile. Serve them with a side of marinara sauce for dipping or pair them with a simple green salad for a balanced meal. They're also great alongside some roasted vegetables for added nutrition.
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper; this prevents sticking and makes clean-up a breeze. In a large bowl, mix together the flour, baking powder, and salt until well combined. This ensures your dough will be evenly seasoned and rise nicely.
Next, pour in the milk and olive oil. Stir them into the dry ingredients until a dough forms. If it feels a bit sticky, that's okay — just flour your hands lightly. Transfer the dough onto a lightly floured surface and knead it for about 3 to 5 minutes until it's smooth. This step helps develop the gluten, making the dough more elastic and easier to work with.
Roll the dough out to a 1/4 inch thickness. Use a 6-inch cookie cutter or the rim of a bowl to cut out circles. Spread a tablespoon of pizza sauce on one half of each circle. Be generous but leave some space at the edges for sealing.
Layer on the mozzarella cheese, followed by your toppings: pepperoni slices, chopped bell peppers, and black olives. Sprinkle a touch of oregano over everything for that iconic pizza flavor. Carefully fold the dough over the fillings, and use a fork to crimp the edges, sealing them well to prevent any leaks during baking.
Place the sealed pockets on your prepared baking sheet and pop them in the oven. Bake for 15 to 20 minutes, or until they're golden brown and irresistible. Let them cool slightly before serving; this helps the fillings settle and prevents burned tongues!
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