These came out pretty good. This recipe is still a work in progress.
This recipe will make 6-12 pockets
2 3/4 to 3 1/4 cups all-purpose flour
1 cup warm water
1 tablespoon yeast
1 tablespoon granulated sugar
1 teaspoon salt (I used coarse kosher salt)
2 tablespoons vegetable or olive oil
Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you’re using fast-rise yeast, you can just add the yeast with the flour and go on).
Stir in oil, salt, and flour.
Knead 5 minutes. Let sit 5 minutes.
Divide dough into 6-12 pieces, or your desired size
Roll out each piece into a rectangle.
Top half of each with filling of choice, keeping back from edges so it will seal well.
Fold the other 1/2 over the filling and pinch sides together or seal with a fork.
Poke a couple steam vents in the tops
Freeze for later or bake for 15-20 minutes at 350 degrees.
*When you poke the steam vents in the top, you can mark them with a letter so you know what is in each one.
*I mixed sauce, cheese and topping as my filling. Go easy on the sauce! You can always dip it in extra sauce after baking.