Homemade Easy Cheesy Pizza Pockets (Print version)
Golden pizza pockets filled with marinara, pepperoni, mozzarella, and parmesan. Easy to bake now or freeze for later.
# Ingredients:
For the pockets
01 -
1 lb (450 g) refrigerated pizza dough, at room temperature
02 -
1/2 cup (120 ml) thick pizza sauce, plus more for dipping
03 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
04 -
1/2 cup (60 g) chopped pepperoni
05 -
1/4 cup (25 g) grated parmesan
06 -
1 teaspoon Italian seasoning
07 -
1 tablespoon all-purpose flour, for rolling
For finishing
08 -
1 large egg, beaten with 1 tablespoon water
09 -
2 tablespoons (28 g) unsalted butter, melted
10 -
1 small garlic clove, finely grated
11 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 -
In a bowl, stir together the mozzarella, chopped pepperoni, parmesan, and Italian seasoning. Keep the pizza sauce separate.
03 -
Lightly flour the counter and divide the dough into 8 pieces. Roll each piece into a 5-inch circle, resting the dough for a few minutes if it springs back.
04 -
Spread about 2 teaspoons pizza sauce on one half of each circle, leaving a clean 1/2-inch border. Add about 3 tablespoons of the cheese filling.
05 -
Fold the dough over the filling and press the edges closed. Crimp with a fork, then cut a small slit in the top of each pocket.
06 -
Move the pockets to the baking sheet and brush with egg wash. Bake for 15-18 minutes, until puffed, deeply golden, and dry at the seams.
07 -
Stir the melted butter with the grated garlic and brush it over the hot pockets. Sprinkle with parsley if using, then rest for 5 minutes before serving.
# Good to know:
01 -
Makes 8 handheld pizza pockets.
02 -
Freeze unbaked pockets for up to 2 months.
03 -
Bake from frozen at 400°F for 20-24 minutes.