Name: Homemade Easy Cheesy Pizza Pockets
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 1 refrigerated tube of pizza crust; 6 Tbsp pizza or marinara sauce; 1 cup shredded mozzarella cheese; ~12 pepperoni slices (or any toppings of choice); Optional: sprinkle of oregano or garlic powder

I make pillowy, cheesy pizza pockets in under 20 minutes using refrigerated pizza crust, melty mozzarella, and my favorite toppings—perfect for a quick lunch, dinner, or snack. Homemade Easy Cheesy Pizza Pockets

Why You’ll Love This Recipe

I love this recipe because it’s fast, flexible, and totally beginner friendly. I can customize each pocket—cheese only, pepperoni, veggie, whatever I’m craving. Plus, it’s way tastier and fresher than any store-bought version.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 refrigerated tube of pizza crust
6 tablespoons pizza or marinara sauce
1 cup shredded mozzarella cheese
About 12 pepperoni slices (or any toppings I like)
Optional: sprinkle of oregano or garlic powder

directions

I preheat my oven to 425 °F (220 °C).
I roll out the pizza crust on parchment or a floured surface, then cut it into six equal squares.
I spoon about 1 tablespoon of sauce onto one half of each square, leaving an edge. Then I top with cheese and pepperoni (about 2 slices).
I fold each into a triangle and seal the edges with a fork.
Optional: I brush the tops with a little oil and sprinkle with oregano or extra cheese.
I bake them for 10–13 minutes until golden and the cheese is bubbling.
I let them rest for a few minutes before serving with dipping sauce.

Servings and timing

Makes: 6 pockets
Prep time: about 8 minutes
Cook time: about 12 minutes
Total time: around 20 minutes

Variations

Add-ins: sautéed mushrooms, bell peppers, spinach, or cooked sausage.
Cheese blends: I use mozzarella with cheddar or Parmesan for extra flavor
Herbal twist: I mix in garlic powder, Italian seasoning, or fresh basil

storage/reheating

Refrigerator: I store cooled pockets in an airtight container for up to 3 days
Freezer: After baking or before, I freeze them flat in freezer bags for up to 3 months
Reheat guide:
- Oven/toaster oven: 350 °F for 10–15 minutes until hot and crispy
- Air fryer: about 5–7 minutes at 350 °F
- Microwave: 45–60 seconds, covered with a damp paper towel (they won’t stay crispy)

FAQs

What can I use if I don’t have refrigerated pizza crust?

I often use store-bought pizza dough, crescent roll dough, or even biscuit dough—anything I can roll out works fine.

Can I freeze these before baking?

Definitely. I lay them on a tray to freeze solid, then put them in a zip-top bag. I bake them from frozen, just adding a few minutes to the cooking time.

How do I prevent filling from leaking?

I make sure not to overfill them and press the edges tightly with a fork to seal everything inside.

Can I make them vegan or gluten free?

Yes! I substitute with dairy-free cheese and gluten-free dough, and I brush with oil instead of butter or egg wash.

What’s the best way to get a golden crust?

I brush the tops with a bit of oil or egg wash and sometimes sprinkle on cheese or seasoning. That helps them turn golden and irresistible.

Conclusion

These homemade cheesy pizza pockets are my go-to when I want something quick, comforting, and customizable. Whether I’m feeding picky eaters or craving a gooey snack, they always deliver. I like making a batch or two to stash in the freezer—they’re perfect for busy days, lunchboxes, or lazy movie nights.