Homemade Easy Cheesy Pizza Pockets: Better Than Store-Bought, Ready Anytime

1. Divide pizza dough into 6–8 equal pieces (depending on how big you want your pockets).
2. Roll each piece into a circle or oval, about 1/8-inch thick.

3) Fill (don’t overfill)

1. Spread 1–2 tablespoons pizza sauce on one half of each dough round, leaving a border.
2. Add a handful of mozzarella, then pepperoni and any other fillings.
3. Sprinkle with Italian seasoning and garlic powder.

4) Seal

1. Brush edges lightly with egg wash.
2. Fold dough over filling to form a half-moon pocket.
3. Press edges firmly with a fork to seal.
4. Cut 2–3 small slits on top to vent steam.

5) Top + bake

1. Place pockets on the baking sheet.
2. Brush tops with egg wash (or a little melted butter/olive oil).
3. Sprinkle with Parmesan and Italian seasoning (optional).
4. Bake 12–16 minutes, until puffed and golden brown.
5. Cool 5 minutes before eating (the filling is very hot).

Air Fryer Option

1. Preheat air fryer to 375°F (190°C).
2. Lightly spray basket with oil. Cook pockets in a single layer.
3. Air fry 8–10 minutes, flipping halfway, until crisp and golden.

Serving and Storage:

Serve pizza pockets warm with extra pizza sauce, ranch, garlic butter, or marinara for dipping. Great with a simple salad or
veggies on the side.

• Refrigerate: Store in an airtight container up to 4 days.
• Reheat: Oven at 375°F (190°C) for 8–10 minutes or air fryer 350°F (175°C) for 4–6 minutes.
• Freeze: Freeze baked pockets up to 2 months. Reheat from frozen in oven/air fryer.

Tips:

• Don’t overfill: Too much sauce/cheese causes leaks.
• Use low-moisture mozzarella: It melts beautifully without making pockets watery.
• Vent the top: Small slits prevent bursting.
• Seal well: Fork-crimping helps lock in filling.
• Let cool: The inside stays molten-hot for several minutes.

Variations:

• White pizza pockets: Alfredo sauce + mozzarella + spinach + chicken.
• Veggie: mushrooms + peppers + olives + onions (cook watery veggies first).
• BBQ chicken: BBQ sauce + chicken + red onion + cheddar.
• Breakfast: scrambled eggs + cheese + cooked bacon or sausage.
• Calzone vibe: ricotta + mozzarella + pepperoni + a pinch of oregano.

Conclusion:

Homemade Easy Cheesy Pizza Pockets are the ultimate comfort snack-meal: crispy edges, melty cheese, and pizza flavor in a
portable little package. They’re quick enough for weeknights, fun enough for parties, and freezer-friendly for meal prep.
Once you make them at home, the store-bought version won’t stand a chance.

FAQ:

Why did my pizza pockets leak?

Overfilling and poor sealing are the main causes. Use less sauce, leave a border, and crimp edges firmly with a fork.

Can I use crescent roll dough?

Yes. Crescent dough makes a softer, flakier pocket (more like a pastry). Reduce bake time slightly and watch for browning.

Can I freeze them unbaked?

Yes. Freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding a few extra minutes.

What’s the best sauce for dipping?

Warm marinara is classic, but ranch, garlic butter, or spicy mayo are also delicious.

How do I make them crispier?

Brush with egg wash or oil, bake at high heat, and avoid too much sauce inside. Air frying also makes them extra crisp.