Easy Cheesy Pockets (Printable Version)

Crispy, golden bundles packed with mozzarella, savory sauce, and whatever fillings you like—awesome for sharing or snacking fast.

# What You'll Need:

01 - 1 tube (about 250–300 g) store-bought crescent dough or pizza crust

02 - 50 g pepperoni or swap in sausage, mushrooms, or peppers

03 - 120 ml tomato pizza sauce

04 - 100 g mozzarella, shredded

05 - 0.25 teaspoon Italian blend

06 - 0.25 teaspoon garlic powder

07 - Melted butter or olive oil for brush

08 - Grated parmesan for sprinkling

01 - After a few minutes to cool off, enjoy warm. You can dip in more pizza sauce if you want.

02 - Once set on the baking sheet, brush them with butter or oil and scatter over some parmesan. Bake for 12–15 minutes till golden and melty.

03 - Give a good sprinkle of Italian seasoning and garlic powder. Fold up your dough so it hides the inside. Squish the edges with a fork.

04 - Spoon 1–2 taps of sauce on each piece, avoiding the borders. Add cheese and your choice of meats or veggies over the top.

05 - Spread out your dough on a floured board. For crescent dough, split into triangles. If you've got pizza dough, chop into 8 rectangles.

06 - Set your oven to 190°C. Put down parchment or grease your tray—it’ll make clean up easy.

01 - Press those edges with a fork so nothing oozes out while baking.

02 - Switch up fillings—maybe ham and pineapple, spinach and feta, or BBQ chicken if you like.

03 - Want fast meals? Freeze pockets before baking and cook right from the freezer—just toss on a few more minutes.

04 - Pop leftovers in a sealed container in your fridge for up to three days. Heat in your oven or toaster to crisp them again.