Cheesy Pizza Pockets (Print Version)
Golden dough stuffed with mozzarella, pepperoni, and herbs, baked until crispy and perfect for dipping.
# What You'll Need:
→ Dough and Filling
01 -
1 can refrigerated crescent roll dough or pizza dough
02 -
1/2 cup thick marinara or pizza sauce
03 -
1 cup shredded mozzarella cheese
04 -
1/2 cup pepperoni slices or alternative toppings such as diced mushrooms, sausage, or diced bell peppers
→ Seasonings and Toppings
05 -
1/4 teaspoon Italian seasoning
06 -
1/8 teaspoon garlic powder
07 -
2 tablespoons melted butter or olive oil
08 -
2 tablespoons grated Parmesan cheese
# Steps to Follow:
01 -
Preheat oven to 375°F and line a large baking sheet with parchment paper.
02 -
On a lightly floured surface, unroll dough and separate into triangles if using crescent rolls, or cut into 8 equal rectangles if using pizza dough.
03 -
Spread approximately 1 tablespoon of marinara sauce onto each piece of dough, leaving a 1/2 inch border at the edges. Top each with 2 tablespoons shredded mozzarella and 3 to 4 pepperoni slices or your chosen fillings.
04 -
Sprinkle garlic powder and Italian seasoning evenly over the filling. Fold dough over the filling to enclose it and press edges firmly together with a fork to seal.
05 -
Brush the tops with melted butter or olive oil and sprinkle each pocket with about 1 teaspoon Parmesan cheese. Bake for 12–15 minutes, rotating the pan halfway, until golden and puffed.
06 -
Allow pockets to cool for 3–5 minutes before serving. Serve with extra marinara sauce on the side for dipping if desired.
# Additional Notes:
01 -
Avoid overfilling pockets to prevent leaks during baking; 2–3 tablespoons of filling per pocket is ideal.
02 -
Let pockets cool slightly before eating to avoid burning your mouth on the hot filling.
03 -
For a crispier finish, brush generously with garlic butter prior to baking.
04 -
Dough edges seal best when pressed with a fork along the entire edge.