Freezer Pockets
These freezer stuffed pockets are like meal prep with a personality—savory, cheesy, and ready to bail you out on your laziest days. Packed with ground meat, peppers, and gooey cheese, they’re basically homemade hot pockets that didn’t come from a box.
EQUIPMENT (PAID LINKS)
- Fork
- Aluminum foil
- Freezer bags
Ingredients
- 1 can refrigerated dough pizza dough or biscuit dough
- 1 cup cooked ground meat such as beef
- 1 cup diced red bell peppers
- 1 cup shredded cheese
- 2 tablespoons all-purpose flour
- Cooking spray
Instructions
- Prepare Work Surface: Lightly sprinkle the flour onto a clean cutting board to prevent sticking.
- Divide Dough: Place the dough onto the floured surface and cut it into 6 equal portions. Roll or press each portion into a small round or oval shape.
- Mix Filling: In a mixing bowl, combine the cooked ground meat, diced red bell peppers, and shredded cheese. Stir until evenly mixed.
- Fill Dough: Spoon a portion of the filling mixture into the center of each dough piece, leaving space around the edges for sealing.
- Seal Pockets: Fold each dough piece over the filling to create a half-moon shape. Press the edges together firmly.
- Crimp Edges: Use a fork to crimp along the edges to fully seal each pocket and prevent filling from leaking out.
- Prepare for Baking: Place the sealed pockets onto a baking sheet. Lightly coat the tops with cooking spray.
- Bake: Bake in a preheated oven at 375°F for 18–20 minutes, or until the pockets are golden brown.
- Cool Completely: Remove from the oven and allow the pockets to cool completely at room temperature.
- Wrap and Freeze: Wrap each cooled pocket individually in aluminum foil, then place them into a freezer-safe bag. Seal and freeze for later use.
