Description
These homemade cheesy pizza pockets use store-bought pizza crust, mozzarella cheese, sauce, and pepperoni, baked to golden perfection. Ready in under 20 minutes, they’re a quick, satisfying snack or meal.
Ingredients
- 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)
Instructions
- Preheat the oven to 425 °F (220 °C).
- Roll out the pizza crust on parchment paper or a floured board until flat.
- Cut the dough into six equal squares.
- Spread about 1 tablespoon of sauce on half of each square, sprinkle with mozzarella cheese, and top with 2 pepperoni slices.
- Fold each square into a triangle and press the edges with a fork to seal.
- Optionally brush the tops with a little oil, then sprinkle oregano and extra cheese.
- Bake at 425 °F for 10–13 minutes or until golden brown.
- Let cool briefly before serving with extra sauce for dipping.
Notes
- Use crescent roll dough for a lighter, flakier texture.
- Fillings like sausage, veggies, or different cheeses can be used.
- Brushing tops with garlic butter enhances flavor.
- Store in fridge up to 3 days; reheat at 350 °F for 5–10 minutes.
- Freeze individually for up to 3 months and reheat from frozen at 350 °F for 15 minutes.
Nutrition
- Serving Size: 1 pizza pocket
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg
