Pizza Pockets/Purse

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 35 min
  • Yield: 12 pizza pockets
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2 cups diced tomatoes

1/2 cup julienned red onions 

1 tablespoon fresh minced parsley

1 tablespoon fresh minced thyme

1 teaspoon ground cumin 

1 teaspoon celery salt 

1 teaspoon kosher salt 

1/2 teaspoon ground white pepper 

Oil, for deep frying

Twelve 5-inch square egg roll wrappers

1 1/2 cups shredded mozzarella 

1/4 cup cornstarch 

Shredded Parmesan, for garnish


  1. For the red sauce: Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan. Cook, stirring, for 1 hour. The sauce should be reduced to about 1 1/4 cups. Add more salt and pepper to taste, if needed.
  2. Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F.
  3. Lay the wrappers on a flat clean surface. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle.
  4. Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels. Sprinkle with Parmesan and serve over remaining red sauce. 
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