Pesto Brie Pockets

I’m continuing my experiment through the “pocket” dough genre (if you can call it that). The brie and pesto was SUPER filling, and also very tasty. Loved it!




  • One full recipe for pizza pocket dough (not Fathead).
  • 3 Tbsp pesto
  • 4 oz brie (1/2 of an 8 oz wheel)
  • 1 Tbsp melted butter
  • 1 clove garlic, minced
  • sea salt

Preheat the oven to 400 degrees.

Place a baking mat or parchment paper on a baking sheet.

With wet hands, flatten dough into a large rectangle while it is still very warm, and cut into thirds. Spread 1 Tbsp pesto on each third. Add brie to half of each third. Fold each piece of dough to form a pocket. Pinch all sides together to seal.

Combine melted butter and garlic. Brush onto the pockets. Sprinkle sea salt over the pockets.

Bake for 18-20 minutes.

Allow to cool for several minutes on a cool surface so that the dough crisps up.



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