Why You’ll Love This Recipe
These homemade pizza pockets are the ultimate comfort snack—warm, cheesy, and loaded with flavor. They’re far better than store-bought versions, with a perfectly flaky crust and fresh, melty filling. You can fill them with whatever you like: pepperoni, veggies, sausage, or just a simple trio of cheese. Best of all, they’re freezer-friendly and bake up beautifully for quick meals anytime.
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Cheesy Pizza Pockets: Gooey, Golden Handheld Perfection
- Total Time: 28 minutes
- Yield: 6 pockets
- Diet: Vegetarian
Description
Cheesy pizza pockets are golden, flaky pastries stuffed with gooey melted cheese, pizza sauce, and your favorite toppings—perfect for a quick snack or party treat.
Ingredients
- 1 package (14 oz) refrigerated pizza dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced pepperoni (optional)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil (optional, for brushing)
- Flour, for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pizza dough into a large rectangle about 1/4 inch thick.
- Cut the dough into 6 equal rectangles (or circles if preferred).
- Spoon about 1 tablespoon of pizza sauce into the center of each piece of dough.
- Top with mozzarella, Parmesan, and a few slices of pepperoni if using.
- Fold the dough over to form a pocket and seal the edges by pressing with a fork.
- Brush each pocket with the beaten egg and sprinkle with garlic powder and oregano.
- Place the pockets on the baking sheet and bake for 15–18 minutes or until golden brown.
- Brush lightly with olive oil for shine (optional) and let cool for 5 minutes before serving.
Notes
- Use any fillings you like—veggies, sausage, or cooked chicken all work well.
- These can be frozen after baking and reheated in an oven or air fryer.
- Serve with marinara sauce or ranch dressing for dipping.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pizza Dough (Homemade or Store-Bought)
The base of the pockets—soft, chewy, and perfect for sealing in all that cheesy goodness.
Pizza Sauce or Marinara Sauce
Adds tangy, savory flavor to balance the rich cheese filling.
Mozzarella Cheese (Shredded)
Melts beautifully into that irresistible stretchy pull.
Parmesan Cheese
Adds a salty, nutty depth to the filling.
Pepperoni or Other Fillings (Optional)
Use pepperoni, sausage, mushrooms, bell peppers, or spinach—whatever you love on pizza!
Olive Oil or Melted Butter
Brushed over the tops for that golden, bakery-style finish.
Garlic Powder and Italian Seasoning
Add aromatic flavor to the crust and elevate the pizza taste.
Egg (for Egg Wash)
Creates a shiny, crisp outer layer.
Crushed Red Pepper Flakes (Optional)
For a touch of heat if you like your pizza with a kick.
Directions
- Preheat the Oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare the Dough:
Roll out the pizza dough on a lightly floured surface to about ¼-inch thickness. Cut into 6–8 rectangles or circles, depending on your preferred shape. - Add the Filling:
Spoon about 1 tablespoon of pizza sauce onto one side of each piece of dough, leaving a small border. Top with mozzarella, Parmesan, and your desired fillings. - Seal the Pockets:
Fold the dough over the filling and press the edges together with a fork to seal. Make a small slit or poke a few holes on top to let steam escape. - Brush and Season:
Brush each pocket with olive oil or melted butter, then sprinkle with garlic powder and Italian seasoning. - Bake:
Place the pockets on the prepared baking sheet and bake for 12–15 minutes, or until golden brown and crisp. - Serve:
Let cool for 5 minutes before serving. Pair with warm marinara or ranch for dipping.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 6–8 pizza pockets and takes about 30 minutes total—10 minutes prep time and 15–20 minutes baking time.
Storage/reheating
Store leftover pizza pockets in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 350°F (175°C) for 5–8 minutes to restore crispness. You can also freeze unbaked pockets for up to 2 months—bake straight from frozen, adding 5 minutes to the cooking time.
Variations and Customizations
Classic Pepperoni Pockets
Fill with pepperoni, mozzarella, and pizza sauce for the ultimate classic.
Veggie Supreme
Add sautéed bell peppers, onions, mushrooms, and spinach for a colorful vegetarian option.
BBQ Chicken Pockets
Swap pizza sauce for BBQ sauce and fill with shredded chicken, mozzarella, and red onions.
Cheesy Garlic Bread Pockets
Skip the sauce and fill with mozzarella, garlic butter, and herbs for a cheesy side dish.
Breakfast Pizza Pockets
Fill with scrambled eggs, bacon, and cheddar cheese for a morning twist.
Meat Lover’s Version
Combine pepperoni, sausage, and ham for a hearty, indulgent pocket.
Hawaiian Style
Add diced ham and pineapple for a sweet-and-savory combo.
Spicy Buffalo Pockets
Mix shredded chicken with buffalo sauce and mozzarella—serve with ranch for dipping.
Four-Cheese Explosion
Combine mozzarella, cheddar, provolone, and Parmesan for rich, gooey goodness.
Pesto Mozzarella Pockets
Replace sauce with pesto and fill with mozzarella and sun-dried tomatoes.
FAQs
Can I use puff pastry instead of pizza dough?
Yes! Puff pastry gives a flakier, more buttery crust—just reduce the baking time slightly.
Can I air fry these instead of baking?
Absolutely—air fry at 375°F (190°C) for about 10 minutes, flipping halfway through.
Can I make them ahead?
Yes, assemble the pockets and refrigerate or freeze until ready to bake.
Can I use whole wheat dough?
Yes, it works great and adds a nutty flavor and extra fiber.
How do I keep them from getting soggy?
Avoid overfilling and let them cool on a wire rack to maintain crispness.
Can I make mini versions?
Definitely—use biscuit cutters for smaller rounds, perfect for appetizers.
Can I add extra sauce inside?
Use sparingly—too much sauce will make the dough soggy.
What’s the best cheese combo?
Mozzarella and Parmesan are classic, but adding provolone or cheddar adds richness.
Can I reheat them in the microwave?
You can, but the crust will soften—oven or air fryer reheating keeps them crispy.
What can I serve with them?
Serve with a side salad, roasted veggies, or a bowl of soup for a complete meal.
Conclusion
Cheesy Pizza Pockets are the perfect combination of convenience and comfort—crispy on the outside, gooey and flavorful on the inside. Whether you fill them with classic pepperoni, veggies, or something creative, they deliver all the satisfaction of pizza in a fun, handheld package. Easy to make, customizable, and freezer-friendly, these golden pockets are ideal for busy weeknights, parties, or anytime that pizza craving hits. Once you taste that melty, buttery bite, you’ll be making them on repeat.
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