Mini sausage pizza pockets
Warm, cheesy, and perfectly bite-size, these mini sausage pizza pockets taste like your favorite snack, only better. Each one is stuffed with plant-based Italian sausage, melty vegan mozzarella, and rich pasta sauce and baked until the crust is golden brown.
Store-bought pizza dough keeps them easy enough for a weeknight, and they’re just as fun for game day, after-school snacks, or a family movie night. Serve them with marinara or vegan ranch and watch them disappear!
Preparation Time: 40 minutesIngredients
- 2 rolls of refrigerated pre-made pizza dough (14oz each)
- 2 cups of pizza sauce
- 1 cup crumbled firm tofu
- 2 tablespoons nutritional yeast
- 1 ½ shredded vegan mozzarella
- 10 oz vegan ground sausage (such as Abbot’s Italian Sausage)
- 2 tablespoons of melted vegan butter
- 1 tablespoon neutral oil
- 2 tablespoons flour, for dusting the counter
- 1 Garnish: Fresh basil
Preparation
- Preheat the Oven: Preheat the oven to 375°F.
- Cook the Sausage: Heat the oil in a medium saucepan. Once hot, add the ground sausage and cook according to the package instructions. Remove from heat.
- Make the Filling: In a large mixing bowl, mix the crumbled tofu with the nutritional yeast. Add the sausage, mozzarella, and pizza sauce, mix well, and set aside.
- Roll Out the Dough: Lightly dust your surface with flour and roll both sheets of pizza dough into thin rectangles, about ¼ to ½ inch thick.
- Add the Filling: Place tablespoon-size scoops of filling on one sheet of dough in rows, about ½ inch apart, to leave room to cut and seal later. Continue until the sheet is covered. You should get 20 to 25 scoops.
- Top With Dough: Place the second sheet of dough on top, covering the filling.
- Cut the Pockets: Use a spatula to mark the dough into squares around each scoop, similar to ravioli. Cut along the marks with a knife.
- Seal the Edges: Press down around the edges of each square with your fingers to seal.
- Shape the Pockets: Gently fold in the edges and roll each pocket back and forth on the counter a few times. Don’t worry if they’re a little messy or uneven the first time. They’ll still taste great.
- Bake: Place the pockets on a parchment-lined baking sheet and brush with melted butter. Bake on the center rack for 22 minutes, or until golden brown.
- Serve: Serve with your favorite dipping sauce, like vegan ranch or marinara.
Tips
Don’t overfill: Stick to about a tablespoon of filling per pocket so the edges seal easily and nothing leaks while baking.
Seal the edges well: Press firmly around each square before shaping to keep the filling inside.
Make them bite-size: Cut the baked pockets in half for smaller, party-friendly bites.
Use leftover filling: Store any extra filling in the refrigerator and stir it into pasta for a quick, easy, meaty dinner.
Storage: Refrigerate leftover pizza pockets in an airtight container for 3 to 4 days, or freeze them for up to 30 days.
Reheating: Warm the pockets in the oven or air fryer at 350°F until heated through, about 5 to 8 minutes from the fridge or 10 to 12 minutes from frozen.
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