Hummus Pizza PocketsJump to Recipe
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Whoaaa! Denver just exploded.
I was driving back from watching the game at a friend’s house yesterday and the streets were loud. It was all honking and flags.
It’s so much fun to live in a city when a sports team is winning. It’s especially great to see Peyton do well on what is almost certainly his final trek.
So, if nothing else, let’s eat well during the Super Bowl. Hummus pizza pockets?!
As Peyton would say, “Pizza Pockets taste sooo goooood.”
1) Preheat oven to 400 degrees F. In a large bowl stir together chopped tomatoes, artichokes, kalamata olives, red peppers, scallions, oregano, chili powder, and salt. Transfer mixture to a mesh strainer and let strain so the liquid can run off.
2) Divide pizza dough into one-pound sections and roll each section out into a large rectangle. Cut the dough into roughly 2-inch squares. They don’t have to be perfect!
3) Spread about a teaspoon of hummus on each square, then top with a pinch of grated mozzarella cheese and a spoonful of the vegetable mixture. Be sure to leave room to fold the dough over.
4) Whisk egg and water together to form an egg wash. Brush the edges of each square with the egg wash and fold the dough over the filling, turning each square into a pizza pocket. Repeat with all the squares. (Patience is a virtue.)
5) Transfer pizza pockets to two baking sheets lined with parchment paper. Bake the pizza pockets at 400 degrees F. for about 25 minutes until the dough is puffed and browned. Some of the pizza pockets might burst a bit if they weren’t sealed all the way. That’s okay!
6) Let pizza pockets cool a bit and then serve them while warm!
Hummus Pizza Pockets
I’m in deep love with the Mediterranean veggies in these hummus pizza pockets. Sure, it involves some chopping, but the flavors are awesome!
Take your time chopping the veggies so they are all roughly the same size.
Here’s my trick for making sure the filling isn’t too soggy: After you stir everything together in a bowl, transfer it to a mesh strainer and let the liquid drain off. I measured mine and almost a cup of liquid drained off of this filling. If you get that in your pizza pockets, they will end up on the soggier side, so try to drain off as much as you can!
You can use any pizza dough that you like for this recipe. Homemade is great if you have the time, but don’t feel bad about using store-bought. After all, you’re making your own pizza pockets!
These don’t need to be an exact science. Work with one pound of dough at a time (the recipe makes enough filling for two pounds of dough). Roll the dough out on a lightly floured surface into a large rectangle and then cut the dough into about 2-3 inch squares.
As you can tell, I eyeballed it!
On each square, smear on some hummus, followed by a pinch of grated mozzarella cheese, and a spoonful of filling. Just leave enough room to make sure you can close up the pocket!
Brush each square around the edges with egg wash and fold up the pockets. If a pocket doesn’t seal all the way, don’t freak out about it. If they bust open a bit while they bake, they will still be very delicious.
Transfer the squares to a baking sheet lined with parchment paper. The paper will make sure the pizza pockets don’t stick to the baking sheet.
Bake these beauties for 20-25 minutes at 400 degrees F. until they are golden brown and puffed.
These will obviously be very hot when they come out of the oven so let them cool for a few minutes before serving. They are delicious warm, but also surprisingly good cold. So, don’t worry if they sit out for a bit. People will still love them!
These hummus pizza pockets are a really fun change-up from classic appetizers and feel just special enough for the big game! Give them a shot if you’re a pizza lover (who isn’t?).
Don’t forget to cash in on the dipzone.com promotion if you buy Sabra and Stacy’s chips together!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!