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Pizza Hot Pocket with Mushrooms and Cheese
with Italian house salad

Active: 45 Total: 45

For fun we're calling these hot pockets, but they're very similar to calzones (which we've featured in previous meal plans). A side of classic Italian house salad makes this a great meal that is guaranteed to please everyone around your dinner table. 



Italian House Salad:
  • Lettuce, romaine - 2 hearts , chopped (sub green leaf or iceberg)
  • Tomatoes, medium - 1 , diced (sub half a cup cherry or grape tomatoes for each medium tomato)
  • Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
  • Mayonnaise - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 3 Tbsp
Pizza Hot Pocket:
  • Pizza dough - 1 lb
  • Flour, all-purpose - 2 Tbsp
  • Mushrooms, any type - 12 oz , sliced (look for pre-sliced to save time)
  • Eggs - 1
  • Water - 1 Tbsp
  • Parchment paper - for baking
  • Oil, cooking - 1 Tbsp
  • Marinara sauce - 1 cup , plus extra for dipping (use your favorite store-bought variety)
  • Cheese, shredded mozzarella - 8 oz


  1. Pizza dough - Divide the dough into quarters (for four servings, adjust if customizing), cover in some flour, and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)

  2. Mushrooms (if not already sliced) - Slice. (Can be done up to 3 days ahead)

  3. Lettuce / Tomatoes / Olives - Prep as directed.

  4. Make egg wash - Whisk eggs with water.

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  1. Heat oven to 425F / 218C degrees.

  2. Line a sheet pan with parchment paper.

  3. While the oven heats, heat a skillet with cooking oil over medium heat. Add the mushrooms and cook, stirring frequently, until tender and golden brown, 6 to 8 minutes. When the mushrooms are done cooking, season them with some salt. Set aside.

  4. Watch this video to see how to assemble the hot pockets (video is for calzones, but this is the same method). Roll each ball of pizza dough into an oval shape (if you have a pizza paddle, do it on that, so you can easily ease the hot pockets onto a sheet pan). Dividing the fillings into fourths, fill each oval with sauce, cheese, and mushrooms, leaving about a ¾” / 2 cm edge. Brush the edge with egg wash, fold dough over the filling, and crimp with a fork. Brush top of hot pocket with egg wash and transfer to the parchment-lined sheet pan. Repeat for remainder of dough and filling.

  5. Bake the hot pockets for 12 to 15 minutes, until golden.

  6. While the hot pockets bake, whisk together mayonnaise, vinegar, and oregano in a large mixing bowl. Add olive oil while whisking. Top the vinaigrette with lettuce, tomatoes, and black olives. Wait to toss until right before serving.

  7. Enjoy hot pockets with marinara sauce for dipping and salad on the side.



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