Ingredients
Scale
- 1 lb pizza dough (homemade or store-bought)
- 1/2 cup pizza sauce or marinara
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Optional fillings: mini pepperoni, cooked sausage, mushrooms, spinach, bell peppers
- 1 egg (for egg wash)
- Optional toppings: Italian seasoning, garlic powder, red pepper flakes
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, divide the dough into 6–8 equal pieces. Roll each piece into a 5-inch circle.
- Spread 1 tablespoon of sauce on one half of each dough circle, leaving a border.
- Add a generous sprinkle of mozzarella and parmesan, plus any desired toppings.
- Fold the dough over to form a half-moon. Pinch the edges together and crimp with a fork to seal.
- Beat the egg and brush over the tops of the pockets for a golden finish. Add optional seasonings if desired.
- Bake for 15–18 minutes, or until golden brown and puffed.
- Let them rest for 5 minutes before serving.
Notes
- Use cold fillings to avoid soggy dough.
- Don’t overstuff the pockets—too much filling can cause leaks.
- Freeze unbaked pockets for easy future meals. Bake from frozen with a few extra minutes.
- Reheat in the oven at 375°F or microwave (wrap in paper towel).
- Serve with warm marinara, ranch, or garlic butter for dipping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pocket
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pizza pockets, cheesy snacks, easy pizza recipe