Quick & Easy Pizza Pockets (Ready in 30 Minutes!)

Skip the frozen aisle – these homemade pizza pockets are better than anything you’ll find at the store!

Key Takeaways:

• Perfect make-ahead meal for busy families
• Customizable with your favorite pizza toppings
• Freezer-friendly for up to 3 months
• Kid-approved and fun to make together

Why You’ll Love These Pizza Pockets

Ever grabbed those frozen pizza pockets from the store, only to be disappointed? We’ve all been there. That’s why I’m sharing my foolproof recipe for homemade pizza pockets that are crispy on the outside and loaded with melty cheese and your favorite toppings on the inside.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (2 pockets per person)

What You’ll Need

Kitchen Tools

• Rolling pin
• Large baking sheet
• Parchment paper
• Sharp knife
• Fork
• Small bowl for egg wash
• Pastry brush

Ingredients

• 1 pound pizza dough (store-bought or homemade)
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup pepperoni, diced
• 1 egg (for egg wash)
• 1 tablespoon water
• Italian seasoning
• Garlic powder
• Optional: grated Parmesan for topping

Simple Substitutions

• Swap pepperoni for cooked Italian sausage or vegetables
• Use cheddar or provolone instead of mozzarella
• Replace pizza sauce with pesto or BBQ sauce
• Gluten-free pizza dough works too!

Step-by-Step Instructions

Before You Start

1. Gather Everything
   • Take out all ingredients
   • Place them on your counter
   • Check that you have all tools ready
   • Read through all instructions once
2. Prepare Your Space
   • Clear and clean your counter
   • Wash your hands thoroughly
   • Put on an apron if you have one
   • Have a damp cloth ready for spills

Preparation (30 minutes before cooking)

1. Preheat Your Oven
   • Set temperature to 425°F (220°C)
   • Place rack in middle position
   • TIP: Most ovens need 10-15 minutes to fully heat
2. Prepare Baking Sheet
   • Take out a large baking sheet
   • Cut parchment paper to fit
   • Place paper on sheet
   • TIP: Parchment corners curling? Crumple slightly then flatten
3. Prepare Dough
   • Remove dough from package
   • Place on lightly floured surface
   • Let sit at room temperature 30 minutes
   • TIP: Dough should feel like your earlobe when ready

Making the Pockets (15 minutes)

1. Divide the Dough
   • Dust your hands with flour
   • Cut dough into 8 equal pieces
   • Shape each piece into a ball
   • Place balls on floured surface
   • Cover with clean kitchen towel
   • Let rest 5 minutes
   • TIP: Use a bench scraper if you have one
2. Roll Out Dough (one piece at a time)
   • Dust surface with flour
   • Press ball into flat disk with hands
   • Roll from center outward
   • Turn dough 45° after each roll
   • Aim for 6-inch circle
   • Should be thin (⅛ inch)
   • TIP: Hold paper next to dough to check size
3. Add Fillings (per pocket)
   • Keep fillings on one half only
   • Leave ½-inch border empty
   • Order of filling:
     1. 2 tablespoons sauce (spread with back of spoon)
     2. ¼ cup cheese (sprinkle evenly)
     3. 2 tablespoons pepperoni (distribute well)
   • TIP: Don’t overfill – it will leak!
4. Seal Each Pocket
   • Wet finger with water
   • Run along empty border
   • Fold empty half over filling
   • Press edges together gently
   • Use fork to crimp edges
   • Press fork twice for security
   • Trim excess if needed
   • TIP: If dough tears, pinch to repair
5. Prepare for Baking
   • Make egg wash:
     1. Crack egg into small bowl
     2. Add 1 tablespoon water
     3. Beat with fork until combined
   • Brush each pocket:
     1. Use pastry brush
     2. Cover entire top surface
     3. Don’t forget the edges
   • Sprinkle with:
     1. Italian seasoning
     2. Garlic powder (optional)
     3. Grated Parmesan (optional)
   • Cut three small slits on top
   • TIP: Slits let steam escape

Baking (12-15 minutes)

1. Place in Oven
   • Transfer pockets to prepared sheet
   • Space 2 inches apart
   • Use oven mitts
   • Close door quickly
2. Monitor Baking
   • Set timer for 12 minutes
   • Check at 12 minutes
   • Look for:
     • Golden brown color
     • Crispy edges
     • Small amount of filling bubbling
   • Add 1-2 minutes if needed
   • TIP: If browning too fast, cover with foil
3. Remove and Cool
   • Use oven mitts
   • Place pan on cooling rack
   • Wait 5 minutes
   • Transfer pockets to rack
   • Cool another 5 minutes
   • TIP: Filling is very hot!

Final Steps

1. Check Doneness
   • Bottom should be golden
   • Crust should be firm
   • Internal temperature 165°F
   • Cut one open to check
2. Serve
   • Place on plates
   • Add extra sauce for dipping
   • Garnish with fresh basil if desired
   • Warn others about hot filling

Troubleshooting Tips

• Filling leaks out? Double-check seal and don’t overfill
• Dough too sticky? Dust with flour while rolling
• Uneven cooking? Rotate pan halfway through
• Pale crust? Brush with more egg wash

Variations

1. Breakfast Pockets
   • Scrambled eggs
   • Bacon
   • Cheddar cheese
2. Veggie Supreme
   • Mushrooms
   • Bell peppers
   • Onions
   • Black olives
3. BBQ Chicken
   • Shredded chicken
   • BBQ sauce
   • Red onions

Storage & Reheating

Refrigerator

• Store in airtight container
• Keeps 3-4 days
• Reheat in oven at 350°F for 10 minutes

Freezer

• Wrap individually in foil
• Store up to 3 months
• Reheat from frozen at 375°F for 15-20 minutes

Safety Notes

• Check internal temperature reaches 165°F
• Let cool before handling
• If freezing, cool completely first
• Don’t refreeze after thawing

Pro Tips

• Work with room temperature dough
• Don’t skip the egg wash
• Let rest 5 minutes before serving
• Make extra for freezing

Remember: These homemade pizza pockets are tastier, healthier, and more fun to make than store-bought versions. Get creative with your fillings and enjoy!