Appetizers & Snacks, Kid-Friendly, Side Dishes

Pepper and Onion Pizza Pockets

  • Prep 25 mins
  • Total 50 mins
  • Easy
  • Serves 16


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 1/4 cups warm water (110–115°F)
  • 1 1/2 teaspoons granulated sugar
  • 1 packet (3/4 ounce) or 2 1/4 teaspoons dry active yeast
  • 1/2 cup olive oil
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • Nonstick cooking spray


  • 1 bell pepper, seeded, cut in quarters
  • 1/2 white onion, peeled, ends trimmed, cut in half
  • 1 block (16 ounces) low-moisture whole-milk mozzarella cheese, cut in 1-inch strips


  • 1 can (14 ounces) prepared pizza sauce

Egg wash

  • 1 egg, beaten
  • 1 tablespoon water


  • Large Bowl
  • Two Small Bowls
  • 2 Baking Sheets
  • Parchment Paper
  • Step 1

    Install dough blade in the Power Food Processor Bowl. Add the water, sugar, and yeast to the bowl and stir to combine. Allow mixture to sit for 5 minutes, or until foamy.

  • Step 2

    Add the olive oil, flour, and salt to the bowl. Install the lid, select BLENDSENSE, then press START/STOP to begin program.

  • Step 3

    When program is complete, remove the dough and dough blade. Wipe the bowl clean.

  • Step 4

    Knead the dough on a clean work surface to form a smooth ball. Then spray a large bowl with nonstick cooking spray, place dough in bowl, and cover with plastic wrap. Allow dough to rise until doubled in size (about 45 minutes).

  • Step 5

    Install the spindle in the Power Food Processor Bowl, then carefully install the Reversible Slicing/Shredding Disc with the side marked “slicer” facing up on the spindle. Install the lid. Add 2 pieces of bell pepper to the feed chute, then press MODE, select DISC, and press START/STOP. Use the pusher to guide the peppers through the feed chute. Repeat with remaining peppers and onion. When processing is complete, remove lid and disc, then transfer peppers and onions to a small bowl and set aside.

  • Step 6

    Wipe the bowl and disc clean. Install the Reversible Slicing/Shredding Disc back onto the spindle with the side labeled “shredder” facing up, then install the lid.

  • Step 7

    Add the pieces of mozzarella to the feed chute. Press MODE, select DISC, and press START/STOP. Use the pusher to guide the cheese through the feed chute. Repeat with remaining cheese. When shredding is complete, remove lid and disc, then transfer cheese to a small bowl and set aside.

  • Step 8

    When dough ball has doubled in size, preheat oven to 425°F. Line 2 baking pans with parchment paper and set aside.

  • Step 9

    Lightly flour a clean work surface and cut the dough ball in half. Working with one half at a time, roll dough into a 12×12-inch square. Cut the dough into 8 equal squares. Repeat with second half of dough.

  • Step 10

    In the center of each square, add 1 tablespoon sauce, 2 tablespoons cheese, and 1 tablespoon onions and peppers.

  • Step 11

    Fold the dough over itself and seal in filling using a fork to pinch the edges closed. Place pockets onto prepared baking pans.

  • Step 12

    Combine beaten egg with water and brush the top of each pocket. Then cut 3 small slits in the top of each.

  • Step 13

    When oven is preheated, bake for 20 minutes or until golden brown. Allow pizza pockets to cool for at least 10 minutes before serving.