Sometimes you just need an Easy Pizza Pocket. Put away the risottos and quinoa and tuck into a cheese and pepperoni-stuffed bundle of yum. And calling these ‘easy’ is an understatement. Easy Pizza Pockets are the dish that keeps on giving.
They’re easily customizable. Have a picky eater? These are a perfect snack or dinner choice because you can fill them YOUR favorite pizza toppings – sausage, sautéed mushrooms, even pineapple.
They freeze beautifully! Let baked pizza pockets cool completely on a baking sheet then pop in the freezer until frozen. Store them in a resealable plastic bag in your freezer then pop a couple (or four) in the toaster oven for a quick snack or meal.
They are super easy to make with just a few ingredients. (Easy Pizza Pockets, see what I did there?) You can buy prepared pizza dough in the refrigerated section of most grocery stores these days if you’re not into making your own. A lil’ sauce, mozzarella and pepperoni and you’re in business.
Tips for Easy Pizza Pockets
If you don’t have a cookie or biscuit cutter, use a glass to cut the dough into rounds. Roll the dough out as thinly as you can, about 1/8-inch thick. If it’s too thick, your dough to filling ratio will be off and the dough will overpower your filling. Too thin and your pockets will burst in the oven.
Resist the temptation to overstuff your pizza pockets. Too much filling and they’ll explode when baked.
Brush dough edges lightly with egg wash. It will help seal the edges together but too much will cause them to come apart when baked.
Use your fingers to gently press any air bubbles out of your pockets before baking. If left in place, air bubbles will cause your pizza pockets to burst in the oven.
Making Egg Wash