Pizza Pocket Rolls (Rhodes Dough Version)
Pizza nights can get chaotic in our house, especially on busy weeknights with sports and everything else going on. I wanted something that felt like pizza, but was easier to grab, less messy, and safe for my daughter with food allergies. So I started making these pizza pocket rolls. These are made with frozen Rhodes dough and filled with marinara, dairy-free cheese, and vegetables. They bake up soft, golden, and easy to pull apart, and they are completely egg-free, dairy-free, and nut-free. They are one of my favorite make-ahead dinners for busy nights, after-school meals, or anytime I need something everyone can eat without thinking twice.
Ingredients
- 12–15 frozen Rhodes dinner rolls, thawed but still cold
- ½ cup marinara sauce (thick, not watery)
- ¾ cup dairy-free mozzarella shreds
- ¼ cup finely diced vegetables (optional)
- ¼ cup plant-based crumbles (optional)
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- Olive oil (optional, for brushing)
- Extra marinara for dipping
Instructions
- 1Thaw the Dough
Place frozen Rhodes rolls in a greased baking dish or tray. Cover and let thaw until soft and puffy but not fully risen, about 2–4 hours at room temperature. You want them workable, not over-proofed.
- 2Prep the Filling
Mix together the marinara sauce, dairy-free cheese, veggies (if using), crumbles, and seasonings. Keep the mixture thick so it doesn’t leak.
- 3Flatten the Dough
Take each thawed roll and gently flatten it into a 3–4 inch circle. Don’t overwork it — just press it out with your fingers.
- 4Fill the Pockets
Add about 1 tablespoon of filling to the center of each dough circle.
- 5Seal the Pizza Pockets
Fold dough over filling to form a half-moon. Pinch edges tightly closed. Place seam-side down on a parchment-lined baking sheet.
- 6Second Rise
Cover lightly and let rise for 20–30 minutes until slightly puffy.
- 7Bake
Bake at 350°F for 15–18 minutes, or until golden brown. Optional: brush tops with olive oil.
- 8Serve
Serve warm with marinara sauce for dipping.
Refrigerate up to 3 days
Freeze baked pockets up to 2 months
Reheat in oven or air fryer (best texture)
