Snack Pockets

A few quick steps and you have a quick meal, and easy work-lunch, or snack for anytime! It’s rare that I make filling specifically for this recipe. This is an amazing use for leftovers. I just make them with whatever was for dinner last night.

Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrPrint this pageEmail this to someone
Time cook Time: 20  | 
posted on 


Preheat oven to 400 degrees.

In a large bowl, disolve yeast and sugar in warm water. Let it activate for about 5 minutes, it will get frothy. The yeast works best if you tell it encouraging words as it comes to life. Maybe sing to it a little.

Once the yeast is active, stir in the salt and olive oil. Slowly add the flour while mixing with a large spoon. Once there is about 2 cups of flour in, you can start mixing and kneeding with your hands. Add the remaining 3/4 cup flour slowly while kneeding. Continue to kneed for 3-4 minutes until all the flour is combined. If the dough is still very sticky, add a little more flour until you can grab the dough and it doesn’t stay on your hands. Let the dough sit in the bowl, covered, for about 10 minutes.

Grease two cookie sheet (or two) with spray oil (or grease of choice). Seperate the dough into golf-ball sized peices. Roll each out ball fairly thin, dusting with flour as needed to prevent sticking.

In the center of each rolled out peice, place about 2 Tbls of your filling of choice. Fold in the sides of the dough and then roll up like a burrito. Place seam side down on the baking sheet. Press them down to flatten them slightly.

Once all of the dough and filling is combined, bake at 400 degrees for about 15-20 minutes, until slightly browned. Remove from oven and cool on a cooling rack.

Make 8 to 10.

Once they are cool, you can wrap them in parchment or freezer paper and put them in the freezer. They can be reheated in the microwave (in about a minute!), or in the oven for a crispier crust.


  • 1 cup warm water
  • 1 packet active dry yeast (1 packet is 2&1/4 tsp dry active yeast, if you have it in bulk)
  • 1 Tbl organic sugar
  • 1 tsp salt
  • 1 Tbl olive oil
  • 2&3/4 cup unbleached all purpose flour (plus some for dusting rolling surface)
  • 2-3 cups of filling of choice (leftover casseroles, shepherds pie, roasted veggies, cheese and deli meats, pizza sauce and pizza toppings - possibilities are pretty endless)