Mozzarella Pizza Pocket (Printable Version)
Golden crust wraps up pepperoni, stretchy cheese, and sauce for a melty treat you’ll crave again and again.
# What You'll Need:
→ Topping and Finish
01 -
Dash of oregano on top for extra flavor (optional)
02 -
Extra handful of shredded mozzarella to toss over (optional)
03 -
A swipe of olive oil up top if you want (optional)
→ Filling
04 -
About a cup of shredded mozzarella cheese
05 -
Around 12 slices of pepperoni
06 -
6 spoonfuls of any marinara or pasta sauce you like
→ Dough
07 -
One can ready-to-bake pizza dough
# Step-by-Step Guide:
01 -
Hang on a sec before grabbing one. Let them cool—you don't wanna burn yourself. Dip 'em in some warm tomato sauce or ranch if that sounds good.
02 -
Bake for ten to thirteen minutes, till the pockets turn golden and cheese is melty. Pull out the tray when the color looks perfect.
03 -
Now's the time to brush some olive oil over the tops, then sprinkle a bit of extra mozzarella and oregano if you're feeling it.
04 -
Fold over each square so it turns into a triangle, then crimp those sides with a fork so the goodies stay inside.
05 -
Put a spoonful of sauce on half of each dough square. Add cheese and pepperoni right after.
06 -
Lay the dough out flat on either parchment paper or a floured counter. Cut it into 6 squares using a pizza cutter or knife.
07 -
Crank the oven up to 425°F (that's 220°C). Plop some parchment paper on your pan—it saves cleaning later.
# Additional Notes:
01 -
Don't overload them with filling, or stuff will spill out when baking.
02 -
Wanna go meatless? Try sautéed veggies instead of pepperoni—it totally works.
03 -
Wait a few minutes before eating. The pockets get crispier and you avoid burning your mouth with melted cheese.