All-Dressed Pizza Pockets (The Best)
All-Dressed Pizza Pockets (The Best)
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All-Dressed Pizza Pockets (The Best)

45 MIN
20 MIN
1 H
Ricardo's Best All-Dressed Pizza Pockets (The Best)







  1. In a bowl, combine the water, oil, and honey. Set aside.
  2. In a large bowl with a wooden spoon, or in a stand mixer (using the dough hook), combine the flour, yeast, and salt. Add the water mixture and stir until it forms a soft ball. Knead the dough for about 3 minutes on a floured surface or in the stand mixer.
  3. Place the dough in a clean and lightly oiled bowl. Return the dough to coat with the oil. Cover the bowl with a damp cloth and leave in a warm and moist place for about 1 hour or until the dough has doubled in volume.


  1. In a saucepan, sauté the chorizo and garlic in the oil for about 1 minute. Add the tomato paste, brown sugar, and wine vinegar and sauté for about 2 minutes. Add the tomatoes and bring to a boil. Simmer for about 10 minutes. Season with salt and pepper.


  1. In a saucepan, soften the onion, mushrooms, and bell pepper in the oil. Season with salt and pepper. Pour the filling into the sauce. Stir thoroughly and let cool.
  2. With the rack in the middle position, preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  3. On a floured work surface, cut the dough into 16 equal pieces. With a rolling pin, roll one piece of dough at a time into a 6-inch (15-cm) disk. Keep the remaining pieces under a damp cloth while making the pizzas.
  4. Place about 3 tbsp of the filling in the centre of the disk of dough. Add 2 tbsp of cheese. Brush half of the edge of the dough with milk. Close the dough, sticking the dry side to the wetted side, forming a small turnover. Press the edges with your fingers. With a spatula, place the pizza on a baking sheet. Repeat with the remaining ingredients.
  5. Brush the pizzas with milk and bake for about 20 minutes or until golden brown. Let cool for about 10 minutes. If they are frozen, reheat for about 15 minutes.


  1. The taste itself was very good. However I found it very hard to work with this dough! I had to keep adding flour, and to make each pizza pocket big enough, the dough was too thin. I barely filled the pizza pockets, but half of them burst when baking. Any advice? I followed the recipe to a T.

  2. I made these using a simpler filling and they turned out great. Didn’t have milk so I used egg whites. Don’t overfill! Bake then freeze if you desire.

  3. I make these all the time but I use meat pie filling. They freeze well, I wrap them in foil and send them in the lunch boxed. Kids love them. The dough also makes killer pretzels.

  4. Do they have to be fully baked to be freezer-ready, or half-baked? I'm throwing a party and would be great to have them ready ahead of time!!! Thanks

  5. So easy to make! I double the recipe and keep some frozen for the family to have as a quick lunch.

  6. These turned out super good!

  7. Voilla! Deliziosa! Second time around I changed up the fillings!

  8. Loved it. We are looking forward to making it again. Worth the work

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