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Homemade Cheesy Pizza Pockets
Flona

Homemade Cheesy Pizza Pockets

These Homemade Cheesy Pizza Pockets feature crispy golden dough stuffed with melted mozzarella cheese, savory pepperoni, and pizza sauce. Ready in just 25 minutes, they are perfect for quick meals, snacks, or parties.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pockets
Course: Lunch, Snack
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated crescent roll dough or pizza dough 8 ounces
  • 1/2 cup pizza sauce plus extra for dipping
  • 1 cup shredded mozzarella cheese
  • 1/2 cup pepperoni slices chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon olive oil or melted butter for brushing
  • 2 tablespoons grated Parmesan cheese for sprinkling
  • Optional add-ins sliced mushrooms, diced bell peppers, cooked sausage, or finely chopped spinach

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin (optional)
  • Fork for crimping
  • Pastry brush
  • Sharp knife

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
  2. Unroll crescent roll dough and press perforated seams together to create solid sheet. For pizza dough, roll out to ¼-inch thickness.
  3. Cut dough into 4 equal rectangles, approximately 4x6 inches each.
  4. Spread 1 tablespoon pizza sauce on one half of each rectangle, leaving ½-inch border around edges.
  5. Sprinkle generous amount of mozzarella cheese over sauce. Add chopped pepperoni and optional toppings. Dust with garlic powder and Italian seasoning.
  6. Fold unfilled half of dough over filling. Press edges together firmly with fingers, then crimp with fork tines to seal.
  7. Brush tops with olive oil or melted butter. Sprinkle with Parmesan cheese. Poke 2-3 small holes in top of each pocket with fork or knife to vent steam.
  8. Place pockets on prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 12-15 minutes until puffed and deep golden brown. Rotate pan halfway through for even browning.
  10. Cool for 2-3 minutes before serving. Serve warm with extra pizza sauce for dipping.

Notes

  • Use room temperature dough for easier handling
  • Shred cheese from block for better melting
  • Pat pepperoni with paper towel to remove excess grease
  • Do not overstuff or pockets will burst open
  • Crimping edges with fork creates best seal
  • Vent holes in tops prevent bursting during baking
  • Let cool slightly before eating - filling is very hot
  • Store baked pockets in airtight container in fridge for up to 2 days
  • Reheat in 350°F oven for 5-7 minutes or air fryer at 370°F for 3 minutes
  • Freeze unbaked pockets for up to 3 months; bake from frozen adding 3-5 extra minutes
  • Customize with favorite pizza toppings
  • Sauté vegetables first to remove excess moisture