This post contains affiliate links. Please see our disclosure policy.
These sourdough pizza pockets are a fantastic way to create a super delicious snack the whole family will love! You might know these sourdough pizza pockets as something different – they could also be called sourdough pizza bombs or sourdough pizza balls. Whatever you call them, you are going to love these! Drizzled in garlic butter, they are delicious to eat as they are or serve with some dipping sauce. Marinara sauce is perfect!
Table of Contents
Why You’ll Love This Recipe!
I created this recipe to use up some leftover sourdough pizza dough and homemade pizza sauce that I had on hand and it really does work perfectly for this!
You can of course make a fresh batch of dough too! If you are looking for leftover pizza recipes, you might also enjoy these sourdough pizza rolls or this fried sourdough pizza dough.
Ingredients
- Sourdough Pizza Dough – I’ve used a portion of leftover sourdough discard pizza dough to create these sourdough pizza pockets.
- Pizza Sauce
- Mozzarella Cheese
- Pepperoni
- Garlic Cloves
- Butter – I’ve used melted, salted butter but you can of course use unsalted butter if you prefer.
- Olive Oil
- Salt
How To Make Sourdough Pizza Pockets
Divide the pizza dough into portions around 30 to 50g (depending on how big you want your pizza pockets to be). Shape each portion into a rough ball and allow them to rest on the counter for around 30 minutes.
When you’re ready to make the pizza pockets, push each ball of dough out into a rough round.
In the center of each dough round, add a tsp of pizza sauce, a bit of cheese and a pinch of pepperoni. Don’t over fill the dough or it will be too hard to close it up.
Pull the edges of the dough into the middle and pinch off to seal the pocket. Turn the dough over and gently roll to shape the ball. Just be sure not to overfill the pockets or they will be too difficult to seal and may leak out all the cheese and sauce when you bake them.
Place each pizza pocket on to a baking sheet lined with parchment paper. Gently flatten each pocket to make sure they don’t over puff in the oven.
Leave the pizza pockets in a warm spot to proof. You want them to be a little puffy before you bake them.
When you’re ready to bake, preheat your oven to 180ºC/350ºF.
Mix the ingredients for the garlic butter together and generously brush onto each pizza pocket.
Bake for around 20 minutes at 180ºC/350ºF or until they are golden brown.
Remove from the oven and allow to cool on a wire rack.
Kate’s Pro Tip
Use Any Fillings You Like!
You can essentially use any filling you like! I’ve chosen to add pizza sauce, cheese and pepperoni – but anything goes with these pizza pockets! Other things you might like to add include bacon, pineapple, mushroom, peppers or jalapeños.
Storing + Freezing Sourdough Pizza Pockets
These sourdough pizza pockets are best eat within 12 hours of baking – if they even last that long! They are meant to be a quick snack to bake and enjoy.
They do freeze really well though! Just allow them to cool and then freeze them on a tray lined with baking paper for around 2 hours. Once they are “snap frozen” pop them in a resealable plastic bag.
Using this method of freezing allows you to just grab out a couple of pockets at a time. Just let them sit at room temp to defrost or pop them in the microwave for a few seconds to help them along. I find wrapping them in paper towel when you reheat them really helps to maintain the texture.
They are also suitable to reheat in the oven. Spray with a little water and pop into a moderate oven for 5 to 10 minutes.
Sourdough Pizza Pockets
Ingredients
- 650 g Sourdough Pizza Dough, (use this sourdough pizza recipe)
- 100 g Pizza Sauce
- 120 g Mozzarella Cheese, Shredded
- 80 g Pepperoni, Chopped
Garlic Butter
- 2 Garlic Cloves, Minced
- 20 g Butter, Melted
- 20 g Olive Oil
- pinch salt
Instructions
- This recipe utilises leftover sourdough pizza dough from this sourdough pizza recipe. 650 g is approximately half of the dough but you can use whatever portion of dough you have leftover.
- Divide the pizza dough into portions around 30 to 50g (depending on how big you want your pizza pockets to be). Shape each portion into a rough ball and allow them to rest on the counter for around 30 minutes.
- When you're ready to make the pizza pockets, push each ball of dough out into a rough round.
- In the centre of each dough round, add a tsp of pizza sauce, a bit of cheese and a pinch of pepperoni. Don't over fill the dough or it will be too hard to close it up.
- Pull the edges of the dough into the middle and pinch off to seal the pocket. Turn the dough over and gently roll to shape the ball.
- Place each pizza pocket on to a baking sheet lined with parchment paper. Gently flatten each pocket to make sure they don't over puff in the oven.
- Leave the pizza pockets in a warm spot to proof. You want them to be a little puffy before you bake them.
- When you're ready to bake, preheat your oven to 180ºC/350ºF.
- Mix the ingredients for the garlic butter together and generously brush onto each pizza pocket.
- Bake for around 20 minutes at 180ºC/350ºF or until they are golden brown.
- Remove from the oven and allow to cool on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
Can these pizza pockets be frozen before baking?
Hi Sylvia, They are best when baked before being frozen.
I made using Alfredo sauce instead of doc pizza sauce (fam preferred), and brushed with olive oil and garlic instead and oh gosh way better than I thought they would be