Few things are as satisfying as biting into a warm, golden pocket bursting with melted cheese and savory pizza fillings. These homemade cheesy pizza pockets are not only fun to make, they’re a perfect quick meal or snack that delivers on flavor, convenience, and comfort—all in one tidy handheld package.
Using refrigerated pizza dough streamlines the process, so you can skip the kneading and rise time and get straight to the good part: assembling and baking. Each pocket is stuffed with a classic trio—tangy marinara, gooey mozzarella, and spicy mini pepperoni—but the recipe is flexible enough to accommodate whatever fillings you’re craving or have on hand.
These pizza pockets are ideal for family dinners, lunchbox treats, or party snacks. Kids love them, and adults do too, especially since they reheat beautifully and are easy to pack for on-the-go eating. Plus, making them from scratch gives you control over the ingredients and the chance to add a personal touch.
Whether you keep them traditional or get creative with the fillings, you’ll end up with a crispy, golden crust encasing a pocket of molten, cheesy goodness. Serve with extra marinara on the side for dipping, and you’ve got a satisfying, no-fuss treat that feels indulgent without a lot of effort.
Servings: 6
Total Time: 30 minutes
Ingredients:
- 1 package refrigerated pizza dough
- 1/2 cup marinara or pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni slices (optional)
- 1 tsp Italian seasoning
- 1 egg (for egg wash)
- Dried parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pizza dough on a floured surface and cut into 12 equal rectangles.
- On 6 of the rectangles, spoon a small amount of marinara sauce into the center, leaving a border around the edges.
- Top the sauce with a generous amount of shredded mozzarella and a few pepperoni slices, if using.
- Place the remaining 6 dough rectangles on top of the filled ones. Press the edges together, then crimp with a fork to seal.
- In a small bowl, beat the egg. Brush the tops of each pizza pocket with the egg wash for a golden finish.
- Sprinkle with Italian seasoning and transfer to the prepared baking sheet.
- Bake for 12–15 minutes, or until the pockets are puffed, golden brown, and the cheese is bubbling inside.
- Remove from oven, garnish with dried parsley, and let cool slightly before serving.
Variations:
- Meat Lovers: Add cooked sausage, bacon, or diced ham along with pepperoni.
- Veggie Delight: Include sautéed mushrooms, bell peppers, spinach, or black olives.
- Cheese Explosion: Use a mix of mozzarella, provolone, and Parmesan for more depth of flavor.
- Spicy Edition: Add a sprinkle of crushed red pepper flakes or a slice of jalapeño inside each pocket.
Tips:
- Avoid overfilling the pockets to prevent leaking during baking.
- Use a pizza cutter or sharp knife to trim the dough neatly and evenly.
- Press the edges firmly and crimp well to ensure the filling stays inside.
- Leftovers can be stored in the fridge and reheated in an oven or toaster oven to restore crispiness.
