Introduction
Tutorial: how to make easy pizza pockets — pizza dough + mozzarella + pepperoni + marinara, baked golden. 30 min hot pocket copycat.
Ingredients List
- 1 lb pizza dough
- 1.5 cups mozzarella + 1/2 cup provolone + 1/3 cup parm + 24 pepperoni + 1/2 cup sausage
- 1/2 cup marinara + Italian + garlic + salt
- 1 egg + 1 tbsp water
- 1/4 cup parm + Italian + garlic + 2 tbsp melted butter
- Marinara dip + ranch + chili
Timing
Prep 10. Bake 15-18. Rest 5. Total 30 min.
Step 1 — Roll Dough
Room temp 30 min. 6 ovals 7-inch.
Step 2 — Sauce Mix
Whisk + spices.
Step 3 — Fill
2 tbsp sauce + cheeses + pepperoni + sausage. 1/2-inch border.
Step 4 — Seal
Egg wash border. Fold. Fork crimp.
Step 5 — Top + Vent
Egg wash + butter mix on top. 2 slits.
Step 6 — Bake 425°F 15-18
Deep golden. Rest 5 min.
Nutritional Information
- Calories 440 | Protein 20g | Fat 22g | Carbs 40g | Calcium 30% DV
Healthier Alternatives
Whole wheat. Turkey pepperoni. Part-skim mozz. Veggies. Vegan.
Serving Suggestions
Caesar salad. Veggie sides. Lunchbox.
Common Mistakes to Avoid
- Overstuffed
- No edge wash
- No vents
- Cold dough
- Pre-shredded
Storing Tips
4 days fridge. 350°F 10 min reheat. Freeze 2 mo. 24 hr ahead.
Conclusion
That’s how to make easy pizza pockets. Comment your filling, share a photo, subscribe.
FAQs
Dough? Trader Joe’s.
Other fillings? Buffalo chicken, BBQ, breakfast.
Air fryer? 380°F 10-12 min.
Freeze? Both work.
GF? GF dough.
Vegetarian? Veggies.
Recipe Card: Easy Cheesy Pizza Pockets
Prep: 10 min | Bake: 15-18 min | Rest: 5 min | Total: 30 min | Yield: 6 pockets | Calories: 440/pocket
Ingredients
- 1 lb pizza dough
- 1.5 cups mozzarella + 1/2 cup provolone + 1/3 cup parm + 24 pepperoni + 1/2 cup Italian sausage
- 1/2 cup marinara + Italian + garlic + salt
- Egg wash: 1 egg + 1 tbsp water
- 2 tbsp melted butter + parm + Italian + garlic for brushing
- Marinara + ranch + chili flakes for dipping
Instructions
- Roll room-temp dough into 6 ovals (7-inch, 1/4-inch thick).
- Mix marinara with seasonings.
- Fill: 2 tbsp sauce + cheeses + pepperoni + sausage on half (1/2-inch border).
- Egg-wash border, fold, crimp with fork.
- Egg-wash tops; brush with parmesan-butter mix; cut 2 vents per pocket.
- Bake at 425°F for 15-18 min until deeply golden; rest 5 min; serve with sauces.
Nutrition (per pocket)
Calories 440 | Protein 20g | Fat 22g | Carbs 40g | Calcium 30% DV
