There's something deeply satisfying about biting into one of these cheesy little pizza pockets. What is even more satisfying is the ease with which one can make them!! You can use puff pastry if you like, or use my no-fail standard pizza dough.
Next, prepare the pizza dough. Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time. Get it to a soft dough, the softer the better, knead it very well for at least 8 minutes or more if possible.
Dab a touch of oil all over the dough, then cover it and place it somewhere warm. Leave it to rise to double its size, takes about 30 minutes to an hour depending on the weather.
For step by step instructions, check HERE.
Once risen, knock the dough down and divide it into 2 equal balls. Roll each ball out into a rectangle of about a quarter inch thickness or slightly thinner. Divide the rectangle into 4 sections. Add some pizza sauce or marinara sauce, filling, toppings and cheese on one half of each of the sections. Make sure not to over-load each portion as then it would be difficult to seal them. Fold over the top part and seal securely with a fork that's been dipped lightly in flour to form pockets. Repeat with the second ball of dough.
Place these stuffed pockets on an oiled tray and let them rise again for another 20-30 minutes.
Preheat the oven at 180 C. Then make a couple of small slits on each pocket which will help any steam to escape during baking. Brush each pocket with egg wash and sprinkle sesame seeds over them. Bake in a preheated oven at 180 C for about 20 minutes or until golden and cooked through.
You can apply a bit of butter when they are straight out of the oven (to give them an amazing aroma and to help soften them further). Make sure you cover them in a soft cloth for at least 15 mins before serving. This makes them extra soft.