Homemade Easy Cheesy Pizza Pockets (Print Version)
# Ingredients:
→ Dough
01 -
1 can (about 250–300 g) refrigerated crescent roll dough or pizza dough
→ Filling
02 -
120 ml pizza sauce
03 -
100 g shredded mozzarella cheese
04 -
50 g pepperoni slices or alternative toppings such as cooked sausage, diced mushrooms, or bell peppers
→ Seasoning
05 -
0.25 teaspoon garlic powder
06 -
0.25 teaspoon Italian seasoning
→ Finishing
07 -
Olive oil or melted butter, for brushing
08 -
Parmesan cheese, for sprinkling
# Instructions:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper or lightly grease for easy cleanup.
02 -
Roll out crescent roll dough or pizza dough on a lightly floured surface. If using crescent roll dough, separate into triangles. If using pizza dough, cut into 8 equal rectangles.
03 -
Spread 1–2 teaspoons of pizza sauce onto each triangle or rectangle, leaving a border. Distribute mozzarella cheese and your choice of toppings such as pepperoni, sausage, mushrooms, or bell peppers over the sauce.
04 -
Sprinkle a pinch of garlic powder and Italian seasoning over the filling. Fold the dough to form a pocket and press edges firmly with a fork to seal.
05 -
Brush tops with olive oil or melted butter. Sprinkle with Parmesan cheese. Arrange on the prepared baking sheet and bake for 12–15 minutes until golden and cheese is melted.
06 -
Let cool slightly before serving. Serve warm, optionally with extra pizza sauce for dipping.
# Notes:
01 -
Seal edges well with a fork to prevent filling from leaking during baking.
02 -
Try different fillings such as ham and pineapple, spinach and feta, or BBQ chicken.
03 -
Assemble ahead and freeze unbaked pockets for quick meals; bake from frozen, adding extra time.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for crispness.