Go Back

Cheesy Pizza Pockets

Flaky, golden dough pockets stuffed with pepperoni and sauce, then extravagantly topped with an extra layer of blistered, gooey mozzarella cheese. The ultimate homemade comfort snack.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pockets
Course: Lunch, Main Course, Snack
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dough & Fillings
  • 1 tube refrigerated classic pizza dough 13.8 oz
  • 1 cup pizza sauce divided
  • 2 cups whole milk mozzarella cheese freshly grated, divided
  • 0.5 cup pepperoni finely diced
  • 0.25 cup Parmesan cheese grated
Egg Wash & Toppings
  • 1 large egg
  • 1 tbsp water
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the pizza dough into a large rectangle and cut into 8 equal squares.
  3. Place 1 tablespoon of sauce, a pinch of diced pepperoni, and 2 tablespoons of mozzarella in the center of each square, leaving a border.
  4. Whisk the egg and water to make an egg wash. Brush the edges of the dough, fold over to close, and crimp tightly with a fork.
  5. Cut two small steam vents on top of each pocket and brush the outsides with egg wash.
  6. Bake for 10-12 minutes until light golden brown and puffed.
  7. Remove from oven. Top each pocket with a thin layer of remaining sauce, a generous mound of the remaining mozzarella and parmesan, plus a sprinkle of Italian seasoning.
  8. Return to the oven for 4-5 minutes until the cheese topping is melted, bubbly, and slightly blistered.

Notes

Do not overfill the inside of the pockets or they will burst during the first bake. Save the bulk of the cheese for the gooey topping!