Italian miners in 1920s Pennsylvania stuffed leftover pizza into potato dough—creating America's first portable pizza hybrid.
High Protein Cheesy Pepperoni Pizza Potato Pockets
Satisfy your cravings with these mouthwatering High Protein Cheesy Pepperoni Pizza Potato Pockets! Stuffed with gooey cheese and zesty pepperoni, these tasty bites are not only a protein-packed snack but also a fun twist on your favorite pizza. Perfect for meal prepping, they’ll keep you fueled and ready to tackle the day!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1.1KG Diced & Peeled Potatoes (Carisma Potatoes) (38.8 oz)
🥩Meat & Seafood(1)
- 20g Sliced Pepperoni (Sultan Mini Beef Pepperoni - or any pepperoni such as Turkey pepperoni, regular pepperoni etc) (0.71 oz)Turkey pepperoni, regular pepperoni, etc.
🥛Dairy & Eggs(2)
- 35g Low Fat Cheese (Bega 50% Less Fat Grated Cheese - per serving) (1.24 oz)
- 1 Egg
🫙Pantry Staples(1)
- 150g Plain Flour (1.2 cup)
🧂Spices & Seasonings(4)
- 1 Tsp Garlic Powder (5 ml)
- 1 Tsp Italian Herb Seasoning (5 ml)
- 1 Tsp Onion Powder (5 ml)
- 1 Tsp Salt (5 ml)
📦Other(1)
- 25g Pizza Sauce/Marinara (per serving) (0.88 oz)
👨🍳 Instructions
- 1
Boil diced and peeled potatoes in a pot with some salt until fork tender.
- 2
Drain the water and mash the potatoes until smooth.
- 3
In a separate bowl, combine the mashed potatoes with plain flour, seasonings, and one egg. Mix and knead until a dough ball forms.
- 4
Cut the dough ball into 8 equal pieces and flatten each piece on a floured surface.
- 5
Add pizza sauce, pepperoni, and low fat cheese to the center of each piece, then pinch the sides to seal and flatten slightly.
- 6
Cook the pockets in a pan on medium to high heat with cooking oil until golden brown and crispy.
- 7
Store in the fridge or freezer and reheat when ready to eat.
💡 Pro Tips
- ✓Cool your mashed potatoes to 140-160°F before adding flour and egg, as temperatures above 160°F will denature the egg proteins and create a gummy texture instead of elastic dough.timing140-160°F
- ✓Use a 3:1 ratio of potato to flour by weight to achieve proper gluten development without making the dough too dense - too much flour creates tough pockets.ingredient3:1 ratio
- ✓Pre-cook pepperoni slices for 30-45 seconds in the pan to render excess fat, preventing oil leakage that would make your potato dough soggy during cooking.technique30-45 seconds
- ✓Maintain pan temperature at 325-350°F (medium heat) to ensure the potato exterior crisps in 3-4 minutes per side while the cheese melts completely without burning.equipment325-350°F
- ✓Leave a ½-inch border when sealing to prevent filling leakage, and press edges with fork tines to create a mechanical seal that withstands the steam pressure from melting cheese.technique½-inch border
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Italian miners in 1920s Pennsylvania stuffed leftover pizza into potato dough—creating America's first portable pizza hybrid.
High Protein Cheesy Pepperoni Pizza Potato Pockets
Satisfy your cravings with these mouthwatering High Protein Cheesy Pepperoni Pizza Potato Pockets! Stuffed with gooey cheese and zesty pepperoni, these tasty bites are not only a protein-packed snack but also a fun twist on your favorite pizza. Perfect for meal prepping, they’ll keep you fueled and ready to tackle the day!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1.1KG Diced & Peeled Potatoes (Carisma Potatoes) (38.8 oz)
🥩Meat & Seafood(1)
- 20g Sliced Pepperoni (Sultan Mini Beef Pepperoni - or any pepperoni such as Turkey pepperoni, regular pepperoni etc) (0.71 oz)Turkey pepperoni, regular pepperoni, etc.
🥛Dairy & Eggs(2)
- 35g Low Fat Cheese (Bega 50% Less Fat Grated Cheese - per serving) (1.24 oz)
- 1 Egg
🫙Pantry Staples(1)
- 150g Plain Flour (1.2 cup)
🧂Spices & Seasonings(4)
- 1 Tsp Garlic Powder (5 ml)
- 1 Tsp Italian Herb Seasoning (5 ml)
- 1 Tsp Onion Powder (5 ml)
- 1 Tsp Salt (5 ml)
📦Other(1)
- 25g Pizza Sauce/Marinara (per serving) (0.88 oz)
👨🍳 Instructions
- 1
Boil diced and peeled potatoes in a pot with some salt until fork tender.
- 2
Drain the water and mash the potatoes until smooth.
- 3
In a separate bowl, combine the mashed potatoes with plain flour, seasonings, and one egg. Mix and knead until a dough ball forms.
- 4
Cut the dough ball into 8 equal pieces and flatten each piece on a floured surface.
- 5
Add pizza sauce, pepperoni, and low fat cheese to the center of each piece, then pinch the sides to seal and flatten slightly.
- 6
Cook the pockets in a pan on medium to high heat with cooking oil until golden brown and crispy.
- 7
Store in the fridge or freezer and reheat when ready to eat.
💡 Pro Tips
- ✓Cool your mashed potatoes to 140-160°F before adding flour and egg, as temperatures above 160°F will denature the egg proteins and create a gummy texture instead of elastic dough.timing140-160°F
- ✓Use a 3:1 ratio of potato to flour by weight to achieve proper gluten development without making the dough too dense - too much flour creates tough pockets.ingredient3:1 ratio
- ✓Pre-cook pepperoni slices for 30-45 seconds in the pan to render excess fat, preventing oil leakage that would make your potato dough soggy during cooking.technique30-45 seconds
- ✓Maintain pan temperature at 325-350°F (medium heat) to ensure the potato exterior crisps in 3-4 minutes per side while the cheese melts completely without burning.equipment325-350°F
- ✓Leave a ½-inch border when sealing to prevent filling leakage, and press edges with fork tines to create a mechanical seal that withstands the steam pressure from melting cheese.technique½-inch border