6 Amazing Snacks You Can Make With Pizza Dough

I often found myself desiring a wider variety of snacks as I prepared weekly meals. The trouble is that most of us only have a small amount of time each week dedicated to meal prep. In pursuit of snack menu expansion, without spending hours on various doughs and batters, I began experimenting with my best friend, pizza! I have discovered six sweet and savoury delights that can be easily crafted with the recipe included below. Creating various meals with the same dough allows you to save time on both preparation and clean-up. No mile-high stack of dishes, just a couple of bowls, some measuring cups, and one big spoon. As an additional bonus, shopping for groceries is a breeze when you require less ingredients to keep up your meal plan!

My Pizza Dough Recipe:

2-2 ⅓ cups bread flour (all-purpose or whole-wheat will also work)

2 ¼ teaspoons of quick rise yeast (1 packet of quick rise yeast)

¾ teaspoons salt

1 ½ teaspoons sugar

½ teaspoon garlic powder and any additional spices you enjoy ( I like to add about a tablespoon of seasoning salt as well) ( DO NOT ADD THIS STEP FOR PIE POCKETS)

2 tablespoons oil (olive or vegetable oil will work)

¾ cup of warm water

In a large bowl combine 1 cup of flour with instant yeast, sugar, salt, and spices.

Add oil and water, stirring with a large spoon until fully combined.

Gradually add the final 1-1 ⅓ cups of flour. The dough should begin separating from the edges of the bowl. It will still be slightly sticky but should hold form in a nice ball.

Oil or butter a large bowl and the outside of your dough ball. Place the dough in the bowl and cover it tightly with plastic wrap to rise for 30 minutes.

At this time you will want to preheat your oven to 425 degrees Celsius (215 Fahrenheit) unless otherwise specified in the above recipes.

Divide each batch of dough into 4-6 pieces with a sharp knife based on the size you desire for your treat.

Dust your counter with flour (or icing sugar for the pie pockets) to roll out dough. If you don't currently use a rolling pin I recommend picking up a nonstick one over the wooden options. They are amazingly easy to clean!

Tips!

A bit of water on your edges will help the dough adhere to itself when you close a wrap or pocket.

When preparing large batches, keep the excess dough covered to prevent drying out as you roll and stuff each pocket, pretzel, or wrap.

To use this recipe for actual pizza, baking time will be 13-15 minutes.

I recommend always using parchment paper, but an oiled non-stick pan will also work for each of these recipes.

Cheese Steak Sammy

Season the steak with your favourite combination of spices. I recommend the Keg steak spice and a splash of Worcestershire sauce. Sear your steak on each side and cook it about halfway through. Slice your steak into thin strips and toss it back in the pan for a moment to get a nice coating of spices on the meat.

Roll out your dough and spread a thin coating of barbecue sauce in the centre. Place your steak strips in the centre of the wrap and cover them with shredded cheese.

Fold in the four corners of your wrap, envelope-style, sealing each edge with a bit of water. Place the wrap face down so the folds are against the pan.

Coat the wraps with melted butter and bake at 425 degrees Celsius (215 Fahrenheit) for 12-15 minutes, flipping halfway through.

Dippin’ Dogs

Roll out dough and place 1 hotdog, 1 pickle spear, and 1 stick of cheese on the edge of each wrap. This is a good time to add other toppings such as horseradish or relish if you prefer it to whole pickles.

Wrap the hot dog and toppings up burrito-style so all edges are sealed to prevent the cheese from escaping. A bit of water on your seals will help them stick.

Coat the wrap with melted butter and bake at 400 degrees Celsius (200 Fahrenheit)

for 10-13 minutes, turning halfway through

When they are done you can dip them in ketchup, nacho cheese, or whatever your favourite sauce is!

Soft Pretzels

Do not dust your counter with flour for this project.

I recommend a double batch of dough for this snack.

Roll out your dough, by hand, into noodle shapes about 1-1 ½ centimetres thick and 16 inches long. Twist the rolls into a pretzel shape and coat with butter.

You can also knead cheese into the dough or sprinkle it on top to create cheese baked pretzels!

Sprinkle coarse salt on top before placing them in the oven for 10-15 minutes at 400 degrees Celsius (200 Fahrenheit)

Taco Calzones

(If you don't like tacos, substitute your favourite spice mix instead)

Roll your dough out extra thin and bake a little extra crispy to get a satisfying crunch in your crust.

In a skillet, fry 1lb of beef per one batch of pizza dough. Rinse away excess fat from the meat and return it to the pan.

add:

1 package of taco seasoning

1 teaspoon chilli powder

1 cup of partially strained salsa

(per pound of meat)

Simmer this combination down until the majority of moisture is evaporated

Cool the meat completely in the fridge before adding one cup of cheese per pound of meat.

Divide the dough into 4-6 portions per batch.

Flour your counter and roll out small circular pizza wraps, about the size of a small plate. Stuff one side of the wrap, leaving room around the edges to seal the crust. Fold the empty side over, sealing the edges with a light coating of water. Fold the edges up, again stealing it with water, to prevent your toppings from leaking out.

Coat the pockets with melted butter and bake for 12-15 minutes at 425 degrees Celsius (215 Fahrenheit), flipping halfway through.

Handful Of Pie

You will need at least 1 large can of pie filling per 1 batch of dough, depending on how much you wish to stuff them.

Combine the filling with three-quarters of a cup of icing sugar per large can.

Divide the dough into 4-6 portions per batch.

Dust your counter with icing sugar and roll out small circular pizza wraps, about the size of a small plate. Stuff one side of the wrap, leaving room around the edges to seal the crust. Fold the empty side over, sealing the edges with a light coating of water. Fold the edges up, again stealing it with water, to prevent your toppings from leaking out.

Add the desired amount of filling and close edges tightly

Coat the pockets with melted butter and bake at 425 degrees Celsius (215 Fahrenheit) for 12-15 minutes, flipping halfway through.

Do not roll the dough too thin for this one or they will leak!

Top with additional icing if you want them, extra sweet!

My recommendation for an icing recipe

Spaghetti Stuffed Garlic Bread

Prepare half a box of spaghetti per one batch of pizza dough. Cook one pound of beef and rinse off excess fat before adding half a can of sauce. I usually add some extra garlic, seasoning salt, and chilli spice as well. Boil it down until there is minimal excess liquid.

Combine the sauce and noodles before cooling them completely. Once it is fully cooled mix in two cups of cheese.

Divide dough into 4-6 portions per batch.

Flour your counter and roll out small circular pizza wraps, about the size of a small plate. Stuff one side of the wrap, leaving room around the edges to seal the crust. Fold the empty side over, sealing the edges with a light coating of water. Fold the edges up, again stealing it with water, to prevent your toppings from leaking out.

Coat the pockets with melted garlic butter and bake at 425 degrees Celsius (215 Fahrenheit) for 12-15 minutes, flipping halfway through.

Thank you for reading! I hope you enjoyed this article and found some exciting ideas. If you did, please consider clicking that little heart and sharing it on your social media!