Pepperoni Pizza Pockets

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Pepperoni Pizza Pockets make a hunger satisfying and easy dinner, lunch, or snack. Pizza dough stuffed with pepperoni and cheese then baked until golden brown–this is a great way to enjoy a pizza!

Pepperoni Pizza Pockets.

Pepperoni Pizza Pockets

On those nights when we need an easy and filling dinner, Pepperoni Pizza Pockets is always a favorite. They’re a grab and go all-in-one meal, a fun hands on recipe for kids, or perfect for pizza night.

Love a great pizza recipe? Check out all these delicious recipes for different ways to make pizza: Garlic Bread Pizza | Easy Air Fryer Pizza | Pesto Pizza | Hawaiian Pizza Sliders | Pepperoni Pizza Dip | Easy Pizza Pasta Bake

The Ingredients

Here’s what you’ll need to make Pepperoni Pizza Pockets (the exact measurements and full recipe instructions are below in the easy to print recipe card):

  • Refrigerated pizza crust – we used Pillsbury, but you can use homemade if you prefer. Find my best homemade pizza dough recipe here.
  • Pasta or pizza sauce. Find my best homemade pizza sauce here.
  • Shredded mozzarella cheese or cheese sticks – either works well! We used mozzarella cheese sticks, but shredded mozzarella is also great.
  • Pepperoni
  • Olive oil – you’ll just need enough to brush over the top of each pizza pocket.
  • Italian seasoning or dried oregano – this adds a little extra flavor to the pizza pockets.
ingredients to make Pepperoni Pizza Pockets.

How to Make Pepperoni Pizza Pockets

Preheat the oven to 425F. Lay out your ingredients for making the pizza pockets.

pepperoni, herbs, sauce, cheese, and pizza crust.

Cut the pizza crust into 6 squares. Spoon 1 tablespoon of pasta sauce into the center of each square of dough, then top with some of the mozzarella cheese (or cheese sticks that have been cut into small chunks – 1 cheese stick per pocket) and 2 pepperoni slices per square.

adding sauce and cheese to the pizza crust.

Fold over each square to make rectangular pizza pockets and pinch the edges together to close. If desired, shape the rectangle into a half circle, or leave as rectangle. Seal the edges with a fork and place on a large baking sheet.

forming the pizza pockets and using a fork to crimp the edges.

Brush the top of each pizza pocket with some olive oil and sprinkle Italian seasoning or dried oregano over top of the dough.

pizza pockets on a baking sheet.

Bake at 425F for 10-13 minutes, until golden brown. Remove from the oven and let rest for 5 minutes before serving.

freshly baked Pepperoni Pizza Pockets.

Serve the pizza pockets warm with extra sauce for dipping.

stacked Pepperoni Pizza Pockets.

Pizza Pocket Fillings

Here are other pizza filling you may want to add:

  • Cooked Italian sausage
  • Pineapple and cooked ham or Canadian bacon for a Hawaiian pizza pocket
  • Olives
  • Cooked shredded chicken
  • Mushrooms (use fully cooked or canned mushrooms)
  • Extra pepperoni
lifting a slice of Pepperoni Pizza Pockets.

How to Store Leftovers

Keep the leftover pizza pockets in an airtight food storage container or a zip-top bag. Refrigerate for up to three days. Reheat the pockets in the microwave in 20 second cooking internals until warm.

cheese strings coming from a pizza pocket.

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Pepperoni Pizza Pockets

Pepperoni Pizza Pockets make a hunger satisfying and easy dinner, lunch, or snack. Pizza dough stuffed with pepperoni and cheese then baked until golden brown–this is a great way to enjoy a pizza!
Servings: 6
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients
  

  • 13.8 oz refrigerated pizza crust (1 tube)
  • 6 tablespoons pasta sauce
  • 1 cup mozzarella cheese (or 6 mozzarella cheese sticks cut into small pieces)
  • 12 slices pepperoni
  • olive oil
  • 1 teaspoon dried oregano (or Italian seasoning)

Instructions

  • Preheat the oven to 425F.
  • Cut the pizza crust into 6 squares. Spoon 1 tablespoon of pasta sauce into the center of each square of dough, then top with some of the mozzarella cheese (or cheese sticks that have been cut into small chunks – 1 cheese stick per pocket) and 2 pepperoni slices per square.
  • Fold over each square to make rectangular pizza pockets and pinch the edges together to close. If desired, shape the rectangle into a half circle, or leave as rectangle.
  • Seal the edges with a fork and place on a large baking sheet.
  • Brush the top of each pizza pocket with some olive oil and sprinkle Italian seasoning or dried oregano over top of the dough.
  • Bake at 425F for 10-13 minutes, until golden brown. Remove from the oven and let rest for 5 minutes before serving.

Last Step:

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Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 738mg | Potassium: 79mg | Fiber: 1g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg

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Pepperoni Pizza Pockets on Pinterest.

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4 comments on “Pepperoni Pizza Pockets”

  1. 5 stars
    This is so delicious!
    If I were to use your homemade crust recipe, how many can you make from a single batch of dough? Thanks for a great recipe!

    1. Melanie, sure you could do that. I would wrap in plastic wrap and then foil and use within 30 days.

  2. 5 stars
    Really great for small children to get pizza without all the mess.  Easy for their little hands to hold and feel like they are in control.