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
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.
How to Make Pepperoni Pizza Pockets
Preheat the oven to 425F. Lay out your ingredients for making the pizza pockets.
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.
Serve the pizza pockets warm with extra sauce for dipping.
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
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.
More Recipes You’ll Love
Pepperoni Pizza Pockets
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Categories:
