Carnivore Pizza Pockets

Make the dough

1. Add the cold raw chicken breast, cream cheese, sour cream, egg whites, pork panko, egg white powder, skim milk powder, parmesan, melted butter, and salt to a food processor. Blend just until the mixture becomes smooth, sticky, and paste-like with no large pieces remaining, being careful not to over-process into a loose mousse.

2. If the mixture appears overly soft or wet, add an additional teaspoon of pork panko at a time until the dough becomes thick and moldable rather than loose. If it feels too dry, add 1 teaspoon of egg whites or sour cream at a time until pliable.

3. Transfer the dough to a bowl and refrigerate for 20–25 minutes until cool, firm, and easy to handle.

   

Prepare the filling

1. Cut the mozzarella into cubes.

2. Place the mozzarella cubes in the freezer for 10–15 minutes before assembling to help reduce cheese leakage during cooking.

3. Dice the pepperoni into smaller pieces and lightly cook to draw out the excess oil. Set aside to cool.

   

Assemble the pizza pockets

1. Lightly dampen your hands with water or tallow to prevent sticking. Divide the dough into 3 equal portions and flatten each into a smaller, thicker round about 6 inches wide and roughly ¼ inch thick, keeping the outer edges slightly thicker for stronger seams. Shape each round directly on a piece of parchment paper.

   

2. Place a modest amount of mozzarella cubes and chopped cooked pepperoni into the centre of each round, being careful not to overfill.

3. Fold the dough over the filling and firmly press the seams together until fully sealed, then lightly pinch the edges upward slightly to reinforce the seam.

4. Gently flatten each sealed pocket slightly with your hands to encourage more even cooking, then let them rest for 5 minutes before frying.

   

Cook the pizza pockets

1. Heat a shallow layer of beef tallow with a spoonful of bacon grease in a skillet over medium-low heat. Place the pocket into the pan together with the parchment paper and cover the pan to gently cook and firm the underside for 2–3 minutes.

2. Once the exterior has set and feels stable, carefully peel away the parchment paper and continue cooking uncovered until golden brown and crisp on both sides. Flip carefully and continue cooking until the chicken is fully opaque inside with no gelatinous or raw texture remaining.

   

3. Alternatively, lightly brush the pockets with melted tallow and air fry at 340°F for 11–13 minutes, flipping halfway through, until golden and fully cooked through.

4. Allow the pockets to cool for 5–7 minutes before serving, as the cheese filling will be very hot and the structure will continue setting as they rest.

   

Watch the full video here