Homemade Pizza Pockets

Cool auntie: activated. The easiest kid friendly snack.

There’s something so comforting about a warm, cheesy snack that feels nostalgic but still fits into real life and these pizza pockets are exactly that. They give you those childhood after-school snack vibes, but with a lighter, fresher twist thanks to my two-ingredient yoghurt dough. No pastry, no waiting around for dough to rise, just a super simple mix that comes together in minutes and bakes into the most perfect soft-but-chewy pocket.

The yoghurt dough is honestly a game changer. It’s just self-raising flour and Greek yoghurt, mixed together until it forms a soft dough you can roll out easily. It’s the kind of recipe you make once and think, “Oh, this is going into weekly rotation.” It feels homemade and hearty, but it’s also fuss-free, exactly what you want on days where dinner or snacks need to happen now.

And then comes the flavour. I use Leggo’s Tomato Paste as the base because it gives that unmistakable pizza hit, rich, tangy, concentrated tomato that makes everything taste like it took way more effort than it did. Add mozzarella, a sprinkle of herbs, and whatever fillings you love, fold it all up, and bake or air fry until golden. It’s simple, it’s satisfying, and it tastes like comfort.

One of my favourite things about this recipe is how perfect it is for getting kids involved. The dough is soft and easy to handle, so little hands can help knead it, roll it out, and build their own pizza pockets. Give them a small ball of dough, a spoonful of Leggo’s, and a little bowl of toppings, and they will honestly entertain themselves for ages. They get to shape their pockets, stuff them with whatever they like, and press the edges together (their favourite part). It’s wholesome chaos, but the good kind.

And if you have picky eaters, this recipe is your best friend. Everyone gets to make their own pocket exactly how they want it. One kid wants ham and cheese? Easy. Another only wants tomato and mozzarella? Perfect. Someone wants pineapple? Go for it. It becomes a little assembly line where everyone’s happy, and somehow they end up eating more veggies when they’ve chosen them themselves.

From an adult perspective, these pizza pockets tick every box: they’re quick, delicious, freezer-friendly, and ideal for busy weeks. Make a double batch, freeze them, and you’ve got grab-and-go snacks or lunches sorted. They’re also great for after school, movie nights, lunch boxes, or those dinners where you need something warm and comforting without committing to ordering takeaway.

And because we’re using yoghurt dough, they’re surprisingly versatile. Roll them a little thinner for crispier edges, or keep them thicker and fluffier for that soft, pillowy pocket vibe. You can fill them with absolutely anything, leftover chicken, roasted veggies, salami, spinach, mushrooms, pesto, ricotta… whatever you’ve got in the fridge. Nothing goes to waste, and everything tastes good wrapped in that dough with a spoonful of tomato paste.

There’s something really satisfying about watching these puff up in the oven or air fryer, knowing you made them from scratch in less time than it takes to choose something on Uber Eats. They’re nostalgic, fun, and endlessly customisable, the kind of recipe that becomes a family go-to without even trying.

Homemade Pizza Pockets

Serves: 6-8 pockets
Prep Time: 15 minutes
Cook Time: 12-15 minutes

Ingredients:

Yoghurt Dough

• 400g self-raising flour

• 410g Greek yoghurt
  (Add a little extra flour if the dough feels sticky.)

Pizza Pocket Sauce

• 110g Leggo’s Tomato Paste

• ¼ cup olive oil

• 1.5 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• Pinch of pepper

Fillings

• Sliced ham

• Pepperoni

• Shredded mozzarella

To Finish

• Olive oil, for brushing

Method:

1. Make the dough

Add the self-raising flour and Greek yoghurt to a large bowl. Mix until a shaggy dough forms, then turn out onto a lightly floured bench. Knead for 1–2 minutes until smooth.
Divide into 6–8 even portions.

2. Make the sauce

In a bowl, whisk together the tomato paste, olive oil, dried oregano, garlic powder, onion powder, salt, and pepper.
This will be your rich, flavour-packed base.

3. Shape the pockets

Roll each portion of dough into a small oval or circle, about ½ cm thick.
Spoon some of the sauce over half of the dough (leaving a small border).

4. Add the fillings

Top with ham, pepperoni, and mozzarella.
Keep the fillings light so the pockets seal properly.

5. Fold & seal

Fold the dough over the filling to create a half-moon shape.
Press the edges firmly with a fork to seal.

6. Cook

Option 1: Pan-Fry (as seen in my reel)

Heat a drizzle of olive oil in a non-stick pan over medium heat.
Add the pockets and cook for 3–4 minutes per side, or until golden and the dough is cooked through.
Turn the heat down slightly if they’re browning too quickly.

Option 2: Air Fry

Brush the pockets lightly with olive oil.
Air fry at 180°C for 10–12 minutes, or until golden and cooked through.

7. Serve

Eat straight away, they’re best hot!

Cooking Notes

• Cottage cheese gives you that high-protein hit and a creamy texture without being heavy.

• Adjust the herbs depending on what you have at home. Dill is classic, but parsley or even basil works.

• This mixture keeps well in the fridge for 2–3 days, so you can prep it ahead and make fresh toast each morning.