Cheesy Pizza Pockets

Why You’ll Love This Recipe

I love how fast and simple these pizza pockets are to make. With just a handful of ingredients and under 25 minutes total, I get a delicious, melty snack that tastes like a mini calzone. The refrigerated dough makes things effortless, and I can customize the fillings to suit anyone’s tastes. They’re fun to make, great for kids, and perfect for dipping into warm marinara or ranch.

Ingredients

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

Dough

• 1 tube refrigerated pizza crust

Filling

• 6 tablespoons pasta or marinara sauce

• 1 cup shredded mozzarella cheese

• 12 slices pepperoni

Garnish

• Dried oregano, optional

• Olive oil, for brushing, optional

Directions

1. I preheat the oven to 425°F and line a baking sheet with parchment paper.

2. I unroll the pizza crust onto a floured surface or directly onto the parchment. Then I cut it into 6 equal squares using a sharp knife or pizza cutter.

3. On one half of each square, I spread 1 tablespoon of sauce, a sprinkle of mozzarella, and top with 2 slices of pepperoni.

4. I fold the dough over into a triangle, pressing the edges down firmly with a fork to seal the pockets.

5. For extra flavor and browning, I brush the tops with a little olive oil and sprinkle on dried oregano. Sometimes I add a pinch more cheese on top for good measure.

6. I bake them for 10 to 13 minutes, or until the tops are golden and the cheese is visibly bubbling at the seams.

7. After cooling for a few minutes, I serve them with extra sauce or ranch dressing on the side for dipping.

Servings and timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 13 minutes

• Total Time: 23 minutes

Variations

Here are a few fun ways I change up my pizza pockets:

• Swap pepperoni for cooked sausage, ham, or cooked veggies like mushrooms and spinach.

• Add a sprinkle of parmesan cheese inside for extra richness.

• Use Alfredo sauce or pesto instead of marinara for a flavor twist.

• Make them bite-sized by cutting the dough smaller and reducing the bake time slightly.

• Go meatless with just cheese and sauce or load them with bell peppers, olives, and onions.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them into the oven at 350°F for about 5–7 minutes to keep the crust crispy. In a pinch, I use the microwave, heating them in 30-second bursts, but the crust softens. These also freeze well—I wrap them in foil and store in a freezer bag for up to 2 months. I bake them straight from frozen at 375°F for 15–18 minutes.

FAQs

Can I make these ahead of time?

Yes, I often assemble the pockets and keep them in the fridge for a few hours before baking. They’re great for prepping ahead for parties or after-school snacks.

What other fillings can I use?

I like to get creative—try cooked ground beef, sautéed onions, mushrooms, or even leftover rotisserie chicken. Anything that would go on a pizza works here too.

How do I keep the filling from leaking out?

I make sure to press the edges tightly with a fork and avoid overfilling. Sealing the dough well is key to keeping all that cheesy goodness inside.

Can I use homemade dough?

Definitely. If I have time, I sometimes use homemade pizza dough. Just roll it out to a similar thickness and follow the same steps.

What dipping sauces go well with these?

I usually serve them with marinara, but ranch dressing, garlic butter, or even spicy buffalo sauce are great choices depending on the filling.

Conclusion

These Cheesy Pizza Pockets are fast, flexible, and absolutely delicious. I love how they come together in minutes but feel like something special. Whether I’m making a quick lunch, party snack, or fun dinner, they always deliver that cheesy, savory pizza flavor in the most satisfying way.

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