Cheesy Pizza Pockets (Printable Version)
Stretchy mozzarella, bold sauce, and your go-to extras tucked in soft golden crust for an easy meal in your hands.
# What You'll Need:
→ Dough
01 -
1 package refrigerated pizza dough or crescent roll dough
02 -
Optional: homemade pizza dough
→ Filling
03 -
120 ml marinara sauce or pizza sauce
04 -
170 g shredded mozzarella cheese
05 -
25 g grated Parmesan cheese
06 -
30 g mini pepperoni or cooked sausage, optional
07 -
30 g chopped bell peppers, mushrooms, or olives, optional
08 -
1 teaspoon Italian seasoning
09 -
Pinch red pepper flakes, optional
→ Topping
10 -
1 egg, beaten
11 -
Dried oregano or garlic powder for garnish
# Step-by-Step Guide:
01 -
Heat oven to 190°C and line a baking sheet with parchment paper for nonstick baking.
02 -
Roll out the dough and divide into 10x10 cm squares or circles as preferred.
03 -
Spoon a small amount of marinara sauce onto the center of each dough piece, keeping edges clear. Top with mozzarella, Parmesan, and selected meats or vegetables. Sprinkle with Italian seasoning and red pepper flakes if desired.
04 -
Fold the dough over the filling to form a pocket and firmly seal the edges with a fork.
05 -
Brush the tops with beaten egg, then dust with dried oregano or garlic powder for extra aroma.
06 -
Bake for 12–15 minutes until the crust is golden and crisp.
07 -
Let the pockets cool briefly before serving. Present warm, optionally with additional marinara sauce for dipping.
# Additional Notes:
01 -
Crescent dough produces a lighter, flakier texture ideal for smaller portions.
02 -
Parchment lining facilitates effortless removal and quick cleanup.
03 -
Freeze assembled, unbaked pockets for convenient future use. Bake directly from frozen, extending bake time as needed.