Fresh Fruit Pockets - MetroFamily Magazine
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Fresh Fruit Pockets

by Stephanie Clinton

Reading Time: 2 minutes 

Recently nectarines and mangos were super cheap at Sprouts. When that happens I load up, not quite sure what will come of it.  The nectarines were a little hard so I put them in a paper sack on my counter to ripen. Thankfully, I remembered they were there a few days later and knew I needed to do something. I also had a tube of Pillsbury pizza dough in the fridge so I decided to see what happened when I used the pizza dough as a turnover type dough.

Fruit pies have a crumbly pie crust and turnovers have a flaky crust.  But the pizza dough has more of a chewy texture so I dubbed this a "pocket".

I've decided to label this under dessert AND breakfast because I had them for both occasions.  Bless the person who decided that things like turnovers and danish are a breakfast item.


  • 1 lb. ripe nectarines, sliced
  • 2 mangoes, sliced
  • 2 Tbs. sugar
  • 1/4 cup peach schnapps
  • 2 Tbs. instant tapioca (the dry stuff you find in a box in the baking aisle. NOT snack pack tapioca pudding)
  • juice from 1 lemon
  • 1 can Pillsbury pizza dough
  • 1 egg beaten + 2 Tbs water
  • raw sugar


  • Combine first 6 ingredients. 
  • Roll out pizza dough to 1/4 inch thickness. 
  • With a very sharp knife cut into squares approximately 5×5. 
  • Place a dollop of fruit in the middle of the dough. 
  • Fold over and crimp edges with a fork. 
  • Brush all over with egg wash and sprinkle with raw sugar. 
  • Line baking sheet with parchment paper and place fruit pockets on parchment. 
  • Bake at 350 for 8 minutes. 
  • After 8 minutes rotate pan then bake for another 5 to 8 minutes or until golden brown.


For more from Stephanie, visit her blog at

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