Introduction:
Cheesy Pizza Pockets are what happens when comfort food meets convenience. They’re warm, handheld, and filled with all the
classic pizza flavors—gooey mozzarella, savory pepperoni (or your favorite toppings), and a little pizza sauce—wrapped inside
tender dough and baked until golden. Think of them as mini calzones or homemade hot pockets, but fresher and way more satisfying.
The best part? They’re easy to customize and perfect for meal prep. Make a batch on the weekend and you’ll have quick lunches,
after-school snacks, or late-night “I need pizza now” fixes ready in minutes. They also freeze beautifully, so you can always
have a stash on hand for busy days.
This recipe uses simple ingredients and straightforward steps, with options for using store-bought dough (fast!) or homemade
dough (extra cozy). Either way, you get that irresistible cheese pull and that familiar pizza taste in every bite.
Ingredients:
For the pockets:
- 1 lb (450g) pizza dough (store-bought or homemade)
- 1 cup shredded mozzarella (plus extra for a bigger cheese pull)
- 1/2 cup pizza sauce or marinara (plus extra for dipping)
- 1/2 cup pepperoni slices (or chopped cooked sausage)
- 1/4 cup grated Parmesan (optional)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder (optional)
Egg wash + topping:
- 1 egg, beaten
- 1 tbsp water
- 1–2 tbsp melted butter (optional, for a garlic-butter finish)
- 1 tbsp chopped parsley (optional)
- Extra Parmesan for topping (optional)
Optional filling ideas:
- Cooked mushrooms or onions (sauté first to remove moisture)
- Bell peppers (very finely diced)
- Black olives
- Ham + pineapple (classic sweet-salty combo)
- Spinach + ricotta (drain spinach well)
Instructions:
- Preheat oven.
Preheat to 400°F (200°C). Line a baking sheet with parchment paper. - Divide the dough.
On a lightly floured surface, divide dough into 8 equal pieces (for medium pockets) or 10–12 pieces (for smaller snacks).
Roll each piece into a circle about 4–6 inches wide. - Add filling.
Spoon 1 tbsp pizza sauce onto one half of each circle (leave a border).
Top with mozzarella, pepperoni, Parmesan (optional), and a pinch of Italian seasoning.
Tip: Don’t overfill—too much filling makes them burst. - Seal the pockets.
Fold dough over the filling to form a half-moon. Press edges firmly and crimp with a fork.
Place on the baking sheet. Cut 1–2 small slits on top (steam vents). - Egg wash.
ADVERTISEMENT
