Homemade Easy Cheesy Pizza Pockets

I whip up these cheesy pizza pockets with store-bought pizza crust, gooey mozzarella, sauce, and pepperoni—baked to golden perfection. They’re simple, satisfying, and ready in under 20 minutes.

Why You’ll Love This Recipe

I love how quickly these come together—just roll, fill, seal, and bake. They’re perfect for busy weeknights, lunchboxes, or quick snacks. The crispy outside and molten cheese inside bring that fun pizza-pocket vibe, but homemade and fresh.

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 pasta or pizza sauce

• 1 cup shredded mozzarella cheese

• Approximately 12 pepperoni slices

• Sprinkle of dried oregano (optional)

Directions

1. I preheat the oven to 425 °F.

2. I roll out the crust on parchment or a floured board until flat.

3. I cut it into six equal squares.

4. On half of each square, I spread about 1 tbsp sauce, sprinkle with cheese, and top with 2 pepperoni slices.

5. I fold each square into a triangle and press the edges with a fork to seal.

6. I optionally brush the tops with a little oil, then sprinkle oregano and extra cheese.

7. I bake them at 425 °F for 10–13 minutes until golden.

8. I let them cool briefly before serving with extra sauce for dipping.

Servings and timing

This makes 6 pizza pockets.
Prep time: about 8 minutes
Cook time: about 12 minutes
Total time: roughly 20 minutes

Variations

• Use crescent roll dough for a flakier, lighter crust.

• Add fillings like cooked sausage, diced veggies, or different cheeses like Parmesan or cheddar.

• Brush tops with garlic butter for extra flavor.

storage/reheating

I store cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350 °F oven for 5–10 minutes until warmed. They also freeze well—wrapped individually, they keep for 2–3 months. I reheat them directly from frozen in the oven at 350 °F for about 15 minutes.

FAQs

What dough works best?

I usually use refrigerated pizza crust—it’s thick and easy to handle. Crescent roll dough also works well for a lighter, flakier pocket.

How can I prevent sogginess?

I use a thick pizza sauce and leave a small border around the edges to seal better. Brushing dough edges with a touch of water before sealing helps too.

Can I freeze these?

Absolutely. I let them cool, wrap each one, and store them in freezer bags. They last up to 3 months and reheat nicely from frozen.

What if I want vegetarian pockets?

I skip the pepperoni and load them with veggies like bell peppers, spinach, or mushrooms—just sauté them first so they’re not too wet.

How do I get a golden crust?

A brush of oil or garlic-butter on top before baking, plus sprinkling cheese or oregano, gives a nice golden finish and extra flavor.

Conclusion

I hope this article helps show how easy and versatile these pizza pockets are—I love them for simple dinners, kid lunches, or make-ahead snacks. Let me know which variation you try or how you customize them—I’m always on the lookout for new combinations!