Cheesy, gooey Homemade Pizza Pockets made with pizza crust, pasta sauce, mozzarella, and pepperoni. Quick, easy, and perfect for busy nights!
Okay, picture this: It’s a random Tuesday night, you’re already exhausted, and the “what’s for dinner?” chorus has started. You peek into the fridge, and it’s like a sad game of “what can I make with this?” That’s exactly how these Homemade Pizza Pockets came to be.
It started as a desperate attempt to avoid yet another frozen dinner. I found a lonely tube of pizza dough and the remains of a mozzarella block. Then, in the back of the fridge—like a beacon—there was a half-full jar of pasta sauce and a pack of pepperoni. The lightbulb moment? “Why not make mini pizzas, but, you know, pocket-sized?”
The first batch wasn’t perfect. I might’ve overfilled a couple (who knew mozzarella could escape so dramatically?), but the taste? Absolute winner. Now, these pizza pockets are a family favorite. They’re perfect for those “I need food now” moments or when you want to impress everyone without too much effort. And let’s be real—handheld pizza? You can’t go wrong.
Why You’ll Love This Homemade Pizza Pockets Recipe?
- Quick and easy: Dinner in 20 minutes? Yes, please.
- Portable: Great for on-the-go snacks, school lunches, or lazy movie nights.
- Customizable: You can make them classic, veggie-packed, or loaded with cheese—whatever mood you’re in.
- Crowd-pleaser: No one says no to pizza, especially when it’s wrapped up in a cute little pocket.
Ingredient Notes:
Here’s a closer look at what makes these Homemade Pizza Pockets so good. Spoiler: it’s all about keeping it simple and delicious.
- Refrigerated Pizza Crust: The MVP for saving time. If you’re feeling ambitious, you can use homemade dough, but honestly, the pre-made stuff is a lifesaver.
- Pasta Sauce: Any kind works. Jarred marinara, leftover pizza sauce, or even a homemade batch if you’ve got it.
- Mozzarella Cheese: Freshly shredded melts best, but the pre-shredded kind is totally fine. I won’t judge.
- Pepperoni: The classic choice, but feel free to swap it for ham, sausage, or veggies.
- Oregano (Optional): A sprinkle on top makes these feel like something you’d get from a fancy pizza joint.
How To Make Homemade Pizza Pockets?
Making these is ridiculously easy. Trust me, you’ll feel like a kitchen genius by the end.
- Preheat Your Oven: Set it to 425°F (220°C). A hot oven is the key to getting that golden, crispy crust.
- Roll Out the Dough: Grab your pizza dough and roll it out on a floured surface or parchment paper. Try to keep it even, but no one’s grading you.
- Cut Into Squares: Divide the dough into six squares. They don’t need to be perfect—rustic vibes are in.
- Add the Fillings: On one side of each square, spread about a tablespoon of pasta sauce, add a good handful of mozzarella, and top with two slices of pepperoni. Resist the urge to overfill—it’s harder than it sounds.
- Fold and Seal: Fold the dough over the filling to create a triangle. Use a fork to press the edges closed. Think of it like sealing a little cheesy love letter.
- Optional Toppings: Brush the tops with a bit of olive oil and sprinkle with oregano or extra cheese. Not required, but it adds a nice touch.
- Bake: Place the pockets on a baking sheet and bake for 10-13 minutes, or until they’re golden brown and make your kitchen smell amazing.
- Cool and Serve: Let them cool for a couple of minutes—molten cheese is no joke—then serve with extra pasta sauce for dipping.
Storage Options:
If you have leftovers (rare, but it happens), here’s how to save them:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 3 days. Reheat in the oven or toaster oven to get the crust crispy again.
- Freeze: Let them cool completely, then wrap individually in foil and freeze. They’ll keep for up to 2 months. Reheat directly from frozen at 350°F (175°C) for about 10 minutes.
Variations and Substitutions:
The best part about these pizza pockets? You can make them your way. Here are some ideas:
- Veggie Version: Swap the pepperoni for mushrooms, spinach, or bell peppers.
- Cheesy Overload: Add Parmesan, cheddar, or even a bit of blue cheese for a flavor twist.
- Spicy Kick: Sprinkle in some crushed red pepper flakes or use spicy sausage.
- Different Sauces: Try pesto, Alfredo, or BBQ sauce instead of pasta sauce.
- Breakfast Pockets: Fill with scrambled eggs, bacon, and cheese for a morning treat.
What to Serve with Homemade Pizza Pockets?
These are great on their own, but pairing them with a side or dip takes things to the next level:
- Marinara Sauce: Perfect for dipping.
- Garlic Bread: Because more carbs are never a bad idea.
- Soup: Tomato soup or minestrone pairs beautifully with these pockets.
- Side Salad: Something fresh and crisp balances out the cheesy richness.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! You can assemble them a few hours ahead and keep them in the fridge until you’re ready to bake.
Can I use puff pastry instead of pizza dough?
Yes! Puff pastry gives you a flakier, buttery crust. Just adjust the baking time—start checking at 8 minutes.
How do I keep the dough from sticking?
Use a lightly floured surface or parchment paper. If it’s still sticky, sprinkle a bit more flour on top.
Alright, your turn! Ready to try these Homemade Pizza Pockets? They’re fun to make, even more fun to eat, and totally customizable. Got a favorite twist or filling idea? Share it in the comments—I can’t wait to hear your pizza pocket creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Homemade Pizza Pockets
Ingredients
- 1 refrigerated tube of pizza crust
- 6 tbsp. of pasta sauce
- 1 cup of mozzarella cheese
- Approximately 12 slices of pepperoni
- Sprinkle of oregano leaves OPTIONAL
Instructions
- Start by preheating your oven to 425°F (220°C).
- Take the pizza crust out of the refrigerator. Roll it out onto parchment paper or a floured surface.
- Divide the crust into six squares.
- On one half of each square spread one tablespoon of pasta sauce, a good amount of mozzarella cheese and two slices of pepperoni.
- Fold over half of the square to create triangular pockets. Use a fork to seal the edges.
- If desired lightly brush the top with some oil. Sprinkle oregano leaves and additional mozzarella cheese.
- Place them in the oven. Bake at 425°F for about 10 to 13 minutes until they turn a beautiful golden color.
- Serve these pockets with a side of pasta sauce for dipping.
- Indulge, in the flavors of your own Cheesy Homemade Pizza Pockets!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
