Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0eHere is what you'll need!Homemade Freeze And Bake Pockets 4 Ways Pizza Bake PocketsMakes: 8-10 pockets INGREDIENTSDough1⅓ cups warm water2¼ teaspoons yeast1 teaspoon sugar3½ cups all-purpose flour1 teaspoon kosher salt1 tablespoon + 1 teaspoon olive oil Filling1 cup marinara2 cups mozzarella, shredded (plus 2 tablespoons for topping)1 cup pepperoni1 teaspoon olive oil PREPARATIONPreheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.Turn out onto a lightly floured surface and knead for 3-5 minutes. Wipe the large bowl clean and lightly coat with remaining oil. Place the doughinto the bowl and cover with plastic wrap and a dish towel, then set in a warm place for 20 minutes, or until the dough has nearly doubled in size.Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.Slice the dough in half through the center, lengthwise. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.Brush the tops with olive oil and sprinkle with cheese. Bake for 15-20 minutes, or until light golden brown. Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. To reheat, microwave for 45 seconds to 1 minute. Enjoy! Ham and Cheese PocketsMakes: 8-10 pockets INGREDIENTSDough1⅓ cups warm water2¼ teaspoons yeast1 teaspoon sugar3½ cups all-purpose flour1 teaspoon kosher salt1 tablespoon + 1 teaspoon olive oil Filling10 slices deli ham12 slices provolone1 teaspoon olive oil2 tablespoons Parmesan PREPARATIONPreheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.Turn out onto a lightly floured surface and knead for 3-5 minutes. Wipe the large bowl clean and lightly coat with remaining oil. Place the doughinto the bowl and cover with plastic wrap and a dish towel and set in a warm place for 20 minutes, or until the dough has nearly doubled in size.Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch rectangle. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches on the top and bottom.Slice the dough in half through the center, lengthwise. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.Brush the tops with olive oil and sprinkle with Parmesan. Bake for 15-20 minutes, or until light golden brown. Enjoy immediately or allow to cool, then freeze in an airtight container up to 1-2 months. To reheat, microwave for 45 seconds to 1 minute. Chicken Cheddar Broccoli PocketsMakes: 8-10 pockets INGREDIENTSDough1⅓ cups warm water2¼ teaspoons yeast1 teaspoon sugar3½ cups all-purpose flour1 teaspoon kosher salt1 tablespoon + 1 teaspoon olive oil Filling1½ cups cheddar, shredded (plus 2 tablespoons for topping)1½ cups steamed broccoli1½ cups shredded chicken breast1 teaspoon olive oil PREPARATIONPreheat oven to 450ºF/230ºC, and line a sheet tray with parchment paper. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mix