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Cheesy Pizza Pockets

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These Cheesy Pizza Pockets are the perfect snack for pizza lovers, featuring golden, flaky pockets filled with gooey melted cheese, savory pizza sauce, and your favorite toppings. They’re easy to make and ideal for both lunch or a quick snack.

Ingredients

  • 1 package of refrigerated pizza dough (or homemade dough)
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup mini pepperoni (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil (for brushing)
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions

  • Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Prepare the Dough: Roll out the pizza dough on a floured surface. Cut the dough into small squares or circles, depending on your desired shape for the pockets.
  • Fill the Pockets: Place a small spoonful of pizza sauce in the center of each dough piece. Add a generous amount of shredded mozzarella cheese and any optional toppings (like pepperoni). Sprinkle with a pinch of oregano and garlic powder for extra flavor.
  • Seal the Pockets: Fold the dough over the filling to create a pocket, pinching the edges together to seal tightly. You can use a fork to crimp the edges for a decorative touch.
  • Brush with Olive Oil: Lightly brush the tops of the pizza pockets with olive oil and sprinkle with grated Parmesan cheese, if using.
  • Bake: Place the pockets on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and the cheese inside is bubbling.
  • Serve: Let the pizza pockets cool slightly before serving. Enjoy with extra pizza sauce for dipping!

Notes

  • You can customize the filling with various pizza toppings such as mushrooms, bell peppers, onions, or olives.
  • If you want a crispy finish, try brushing the dough with garlic butter instead of olive oil.
  • These can be made in advance and stored in the fridge for up to two days or frozen for longer storage.