These Cheesy Pizza-Stuffed Bread Pockets are a delightful homemade treat, perfect for any occasion. With a soft bread exterior and a flavorful pizza-inspired filling, they are sure to be a hit.
Warm the milk slightly and mix in the yeast until dissolved.
Ensure the milk is not too hot to avoid killing the yeast.
Add sugar, salt, and oil to the milk mixture.
Stir until the sugar is fully dissolved.
Gradually mix in the whole wheat and all-purpose flour, reserving some for kneading.
Add the flour slowly to avoid lumps.
Knead the dough until smooth and elastic.
Use a floured surface to prevent sticking.
Let the dough rise in a covered bowl for 30 minutes.
Place the bowl in a warm spot for better rising.
Sauté the onion and bell pepper until softened.
Cook on medium heat to avoid burning.
Mix the sautéed vegetables with crushed tomatoes and oregano.
Taste and adjust seasoning if needed.
Punch down the risen dough and divide it into 20 equal portions.
Use a scale for precise portions if desired.
Roll each portion into a thin circle.
Dust the rolling pin with flour to prevent sticking.
Place a spoonful of filling and some cheese in the center of each circle.
Avoid overfilling to prevent leaks.
Fold the dough over the filling and seal the edges with a fork.
Brush the edges with water for a better seal.
Brush the tops with beaten egg and bake at 350°F for 12 minutes.
Check for a golden brown color as an indicator of doneness.
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