Padysaurus Pizza Pockets

Padysaurus pizza pockets are the homemade answer to those frozen-aisle pizza turnovers, and they’re better in every way. The pockets are sealed with crimped edges, baked golden in the oven, and stuffed with three different deli meats so each bite has more going on than a basic pepperoni pocket.

The yeast dough is the foundation here. Three cups of flour and a 4-minute knead is enough to develop a dough with structure but still soft enough to roll thin and seal cleanly. Don’t over-knead. These pockets need a tender bite, not a tough chew.

The meat trio (pepperoni, pastrami, ham) is what sets this apart from a basic mozzarella-and-sauce pocket. Each meat brings something: pepperoni for the spicy oils, pastrami for smoky pepper edge, ham for sweet salty backbone. Combined, you get a layered flavor that one meat alone can’t deliver.

Don’t overstuff. A teaspoon of sauce and a moderate cheese-meat pile is the right amount. Overpacked pockets burst at the seams during baking and leak filling onto the pan.

Crimping the edges with a fork is what keeps the pocket sealed under steam pressure. Just pinching shut isn’t enough; the fork tines press the dough together fully.

An egg wash brushed on top gives that signature shiny golden brown bakery finish.

Pro Tips

• Roll the dough as thin as possible without tearing. Thick dough means doughy pockets.
• Brush both circles with egg wash on the inside before sealing for an extra-secure bond.
• Cut a small steam vent in the top of each pocket to prevent bursting.
• Cool 5 minutes on a rack before serving. The cheese inside is molten lava straight from the oven.

Variations

• Use a calzone filling of ricotta, spinach, and mozzarella for an Italian veggie version.
• Swap deli meats for cooked Italian sausage and roasted bell peppers.
• Make ahead, freeze raw pockets on a baking sheet, then bake straight from frozen for an extra 5 minutes.