Meat Lovers Pizza Pockets
Meat lovers pizza pockets are a two-ingredient Greek yogurt dough stuffed with pepperoni, Italian sausage, bacon, and mozzarella, then pan-fried until golden. They freeze beautifully for make-ahead meal prep.
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Meat lovers pizza pockets are a two-ingredient Greek yogurt dough stuffed with pepperoni, Italian sausage, bacon, and mozzarella, then pan-fried until golden. They freeze beautifully for make-ahead meal prep.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine self-rising flour, Greek yogurt, garlic powder, and a pinch of salt.
Mix with a spatula until a shaggy dough forms, then use your hands to form it into a smooth ball. Set aside.
Preheat oven to 350°F (175°C).
Arrange bacon strips on a foil-lined baking sheet. On a separate foil-lined baking sheet, break up the Italian turkey sausage meat.
Bake both the bacon and sausage at 350°F until cooked through, about 15-20 minutes. Once cooked, let cool slightly and dice the bacon.
While the meats cook, divide the dough into 8 equal portions and roll each into a ball.
On a lightly floured surface, roll out each dough ball into a flat circle.
To assemble, spread about 1 tablespoon of tomato sauce in the center of a dough circle, leaving a border.
Layer with turkey pepperoni, diced cooked bacon, cooked Italian sausage, and shredded mozzarella cheese.
Fold the edges of the dough over the filling and pinch them together tightly to seal, forming a pocket.
Spray a non-stick pan with cooking spray and heat over medium heat. Place a pocket in the pan, cover with a lid, and cook for 3-4 minutes per side, until golden brown and the cheese is melted.
Repeat with the remaining pockets. Serve immediately or let cool completely before wrapping and freezing.
Cool completely, wrap individually in plastic wrap, and freeze up to 3 months. Reheat in a skillet over medium heat or microwave until warmed through.
Yes. Cool completely, wrap individually, freeze up to 3 months. Reheat in a skillet over medium heat or microwave until warmed through.
Self-rising flour and plain Greek yogurt combined in equal parts (2 cups each) create a simple, low-carb dough that requires no yeast.
Yes. Bake on a lined sheet at 375°F for 15-18 minutes until golden, though pan-frying gives a crispier exterior.
Regular pepperoni, ham, or additional Italian sausage work well. Adjust salt to taste since pepperoni adds saltiness.
Seal edges firmly by pressing and pinching the dough closed, and avoid overfilling each pocket.
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