Get ready to revolutionize your snack game with these irresistible homemade cheesy pizza pockets! These golden-brown bundles of joy combine the comfort of pizza with the convenience of a handheld treat, making them perfect for everything from after-school snacks to casual dinner alternatives.
Unlike store-bought versions, these pizza pockets let you control the quality and quantity of ingredients while delivering that fresh-from-the-oven experience that just can’t be matched by frozen alternatives.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Customizable fillings to please picky eaters
- Freezer-friendly for quick future meals
- Perfect for lunch boxes or on-the-go meals
- Kid-friendly recipe that’s fun to make together
Ingredients
- 1 can refrigerated crescent roll dough or pizza dough
- ½ cup pizza sauce, plus extra for dipping
- 1 cup shredded mozzarella cheese
- ½ cup pepperoni slices
- Optional add-ins: mushrooms, bell peppers, or sausage
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Olive oil or melted butter for brushing
- Grated Parmesan cheese for sprinkling
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This keeps everything from sticking and makes cleanup a breeze!
- Roll out your dough on a lightly floured surface. If you're using crescent roll dough, just separate those triangles. For pizza dough, cut it into 8 nice even rectangles – don't worry about being perfect!
- Spread a little pizza sauce on each piece of dough, then pile on the mozzarella cheese and pepperoni. Don't go overboard or they'll burst open – just enough to make them deliciously stuffed!
- Sprinkle a pinch of garlic powder and Italian seasoning over that tasty filling. Now fold the dough over to make a pocket and press the edges firmly with a fork to seal them tight.
- Brush each pocket with olive oil or melted butter, then sprinkle some Parmesan on top for extra flavor. Pop them in the oven for 12-15 minutes until they're golden brown and the cheese is all melty inside.
- Let them cool for just a few minutes before digging in – that cheese is molten hot! Serve with extra pizza sauce for dipping because dunking makes everything better.
Tips & Variations
- Substitute pepperoni with cooked sausage, mushrooms, or bell peppers
- Make ahead and freeze unbaked pockets for up to 3 months
- Add a pinch of garlic powder to the melted butter for extra flavor
- Use string cheese instead of shredded for an extra gooey center
Serving Suggestions
Serve these cheesy pizza pockets with a side of warm marinara sauce for dipping. A light garden salad or some crispy garlic knots make perfect accompaniments for a complete meal.
Notes
- Store leftover pizza pockets in an airtight container for up to 3 days
- Reheat in the oven at 350°F for 5-7 minutes for best results
- Let cool for 5 minutes before serving to prevent burning
FAQs
- Q: Can I use homemade pizza dough?
A: Yes, any pizza dough works great, just ensure it’s rolled thin enough. - Q: How do I prevent the filling from leaking?
A: Don’t overfill and make sure to firmly seal the edges with a fork. - Q: Can I make these vegetarian?
A: Absolutely! Replace meat with vegetables or plant-based alternatives. - Q: How do I freeze these properly?
A: Place unbaked pockets on a baking sheet, freeze until solid, then transfer to a freezer bag.
Servings4
Prep15 min
Cook15 min
Calories285 kcal
Ingredients
- 1 can refrigerated crescent roll dough or pizza dough
- ½ cup pizza sauce, plus extra for dipping
- 1 cup shredded mozzarella cheese
- ½ cup pepperoni slices
- Optional add-ins: mushrooms, bell peppers, or sausage
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Olive oil or melted butter for brushing
- Grated Parmesan cheese for sprinkling
Steps
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This keeps everything from sticking and makes cleanup a breeze!
- Roll out your dough on a lightly floured surface. If you're using crescent roll dough, just separate those triangles. For pizza dough, cut it into 8 nice even rectangles - don't worry about being perfect!
- Spread a little pizza sauce on each piece of dough, then pile on the mozzarella cheese and pepperoni. Don't go overboard or they'll burst open - just enough to make them deliciously stuffed!
- Sprinkle a pinch of garlic powder and Italian seasoning over that tasty filling. Now fold the dough over to make a pocket and press the edges firmly with a fork to seal them tight.
- Brush each pocket with olive oil or melted butter, then sprinkle some Parmesan on top for extra flavor. Pop them in the oven for 12-15 minutes until they're golden brown and the cheese is all melty inside.
- Let them cool for just a few minutes before digging in - that cheese is molten hot! Serve with extra pizza sauce for dipping because dunking makes everything better.
Nutrition (per serving)
- Calories: 285 kcal
Notes
- Store leftover pizza pockets in an airtight container for up to 3 days
- Reheat in the oven at 350°F for 5-7 minutes for best results
- Let cool for 5 minutes before serving to prevent burning
