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
- All purpose flour
- 1 pound whole wheat pizza dough
- 1/4 cup pizza sauce or marinara sauce, plus additional for dipping
- 3/4 cups shredded mozzarella
- 24 slices pepperoni
- Egg Wash
- Preheat oven to 400F.
- Lightly flour your work surface to keep pizza dough from sticking. Roll dough out to 1/8-inch thick. Use a 4-inch biscuit or cookie cutter to cut dough into 12 rounds. Place rounds on baking sheet lined with parchment paper or a silicon baking sheet.
- Spread 1 teaspoon pizza sauce in the center of each round of dough, being careful to leave the edges sauce-free. Top sauce with 1 tablespoon shredded mozzarella and 2 slices pepperoni.
- Use a pastry brush to lightly brush edges of each round of dough with egg wash. Fold each round of dough over and pinch edges together. Use a fork to gently press the edges and seal each pizza pocket.
- Lightly brush each pizza pocket with eggwash then place the baking sheet in the freezer for 15-20 minutes. Remove from freezer and bake 10 minutes, until golden brown. Serve with pizza or marinara sauce for dipping!
- Makes 12 pizza pockets.