Description
Homemade Cheesy Pizza Pockets are a quick, easy snack! Learn my simple recipe for warm, gooey pizza pockets, perfect for hungry kids or a nostalgic treat.
Ingredients
Scale
- Pocket Essentials:
- 1 (13.8 oz) can refrigerated pizza dough, rectangular
- 2 tbsp all-purpose flour, for dusting
- Savory Fillings:
- 1/2 cup marinara sauce
- 1.5 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni slices
- Flavor Boosters & Finishing Touches:
- 1/2 tsp dried oregano
- 1 large egg, whisked with 1 tbsp water (for egg wash)
Instructions
- Prep Your Workspace & Dough:: Okay, first things first, preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper – you’ll thank me later for the easy cleanup. Now, lightly flour your clean countertop and carefully unroll your pizza dough. I usually give it a gentle stretch to make it a bit thinner, but not so thin it tears. Think about a nice, even rectangle, maybe 10×15 inches or so. This is where I sometimes get a little too enthusiastic and stretch it too far, oops!
- Cut & Fill Your Pockets:: Next, grab a pizza cutter or a sharp knife and cut your dough into 8 equal rectangles. They don’t have to be perfect squares, mine are usually wonky, but that’s part of the charm! On one half of each rectangle, spoon about 1-2 tablespoons of marinara sauce, leaving a small border around the edges. Then, pile on a generous sprinkle of mozzarella, a few pepperoni pieces, and a tiny pinch of dried oregano. Don’t overfill, I’ve learned that the hard way – cheese escapes are no fun!
- Seal the Deal:: Now for the fun part: fold! Take the empty half of the dough and gently fold it over the filling, lining up the edges. Use your fingers to press down firmly around the edges, really sealing them tight. This is where a fork comes in handy! Press the tines of a fork all around the sealed edges to create those pretty crimp marks and ensure no cheesy goodness leaks out. It also makes them look super professional, even if you’re just winging it like me!
- Egg Wash & Bake Your Pockets:: In a small bowl, whisk that egg with about a tablespoon of water. This is your magic potion for a golden, crispy crust! Brush the tops of your pizza pockets with this egg wash. It doesn’t need to be thick, just a light, even coat. Carefully transfer your sealed pockets to the prepared baking sheet, making sure they have a little space between them so they don’t stick. I once crowded them, and they ended up steaming instead of crisping – a rookie mistake!
- Bake to Golden Perfection:: Pop that baking sheet into your preheated oven. Bake for about 12-15 minutes, or until your Homemade Cheesy Pizza Pockets are beautifully golden brown and puffed up. Keep an eye on them, ovens can be quirky! I usually peek around the 10-minute mark. You’ll start to smell that amazing pizza aroma filling your kitchen – that’s when you know you’re getting close to deliciousness. The cheese inside should be bubbly and melted, just begging to be eaten.
- Cool & Serve:: Alright, the hardest part: waiting! Once they’re out of the oven, let them cool on the baking sheet for 5 minutes. That cheese filling is molten hot, trust me, I’ve burned my tongue more times than I care to admit! This cooling time also helps the pockets set up a bit, making them easier to handle. Serve them warm with extra marinara for dipping, maybe a little ranch if you’re feeling wild. They smell absolutely incredible, like a pizzeria just opened in your kitchen!