I’m sharing my Easy Cheesy Pizza Pockets, a quick, endlessly customizable idea for lunch, dinner, or snacks that will make you curious to try them.

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I never planned to become the pizza pocket queen but these Homemade Easy Cheesy Pizza Pockets keep turning up whenever I want a quick win. Using pizza dough and heaps of shredded mozzarella, they fold into little parcels that burst with sauce and stretch of cheese when you bite in.

They’re perfect for messing around with toppings and really fit the Easy Pizza Ideas vibe for nights when nobody wants to cook. I still burn the first batch now and then, and sometimes the seal pops open, spilling glorious goo, but that just means you gotta try them again, right?

Ingredients

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Pizza dough: Mostly carbs, some protein; gives chewy crust, adds calories, kinda not nutrient dense
Pizza sauce: Tomato based, vitamin C and lycopene, adds tangy sweetness and acidity to pockets
Mozzarella cheese: High in protein and calcium, it’s milky, melts gooey but adds fat
Parmesan: Sharp salty punch, little goes far, adds umami and extra cheesy depth
Pepperoni: Spicy cured meat, lots of saturated fat and sodium, tasty but indulgent
Egg or olive oil: Brushing gives golden crust, adds moisture and shine
Fresh basil: Bright herb, low calories, adds fresh aroma and a peppery sweet finish

Ingredient Quantities

1 lb pizza dough, store bought or homemade, room temperature

3/4 cup pizza sauce or marinara

2 cups shredded mozzarella cheese (about 8 oz)

1/4 cup grated Parmesan cheese

1 cup sliced pepperoni or other toppings you like, sliced

Optional 3/4 cup cooked Italian sausage or diced ham or sautéed veggies

1 egg, beaten, or 1 tbsp olive oil for brushing

1 tbsp cornmeal or all purpose flour for dusting

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Optional 1/4 cup fresh basil leaves, torn

Optional 1 tbsp melted butter mixed with 1/2 tsp garlic powder for brushing after baking

How to Make this

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1. Preheat oven to 425 F and place a rack in the middle; line a baking sheet with parchment or lightly dust it with 1 tbsp cornmeal or AP flour so pockets wont stick.

2. On a lightly floured surface, divide 1 lb pizza dough (room temp) into 8 equal pieces (or 6 if you want bigger pockets) and roll each into a roughly 5 inch round. If dough springs back, let it rest a few minutes.

3. Make the filling: stir 3/4 cup pizza sauce with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. In a bowl toss 2 cups shredded mozzarella with 1/4 cup grated Parmesan so the cheese is evenly seasoned.

4. Build the pockets: spoon about 1 to 2 tablespoons of sauce onto one half of each round (leave a 1/2 inch border), add a small handful of the cheese mix, then top with sliced pepperoni (use the 1 cup) and any optional cooked sausage, ham or sautéed veggies (up to 3/4 cup). Tear in a bit of fresh basil if using. Dont overfill or theyll burst.

5. Fold the dough over to enclose the filling and gently press the edges together; crimp or press with a fork to seal tightly. Poke 2 small vents in the top with a sharp knife or fork so steam can escape.

6. Place pockets on the prepared sheet leaving space between them. Beat 1 egg and brush it lightly over each pocket for a golden finish, or brush with 1 tbsp olive oil if you prefer.

7. Sprinkle or brush a little extra cornmeal or flour on the sheet if needed so bottoms get a nice crunch. Give them a final sprinkle of a pinch of oregano or extra Parmesan if you want.

8. Bake 14 to 18 minutes, until the pockets are puffed and golden and you see some cheese bubbling out of vents. Ovens vary so check at 12 minutes the first time.

9. Remove from oven, brush with the optional melted butter mixed with 1/2 tsp garlic powder for a buttery garlic finish, add torn fresh basil if using, and let cool 4 to 5 minutes before serving so the filling isnt lava-hot.

Equipment Needed

1. Oven, preheated to 425 F
2. Baking sheet lined with parchment paper or lightly dusted with cornmeal
3. Rolling pin (plus a lightly floured surface)
4. Large mixing bowls (one for the sauce mix, one for the cheese/toppings)
5. Measuring cups and measuring spoons
6. Pastry brush or small spoon for brushing egg or olive oil
7. Sharp knife and a fork (for vents and crimping the edges)
8. Bench scraper or dough cutter (to divide the dough)
9. Wire cooling rack for resting the pockets after baking

FAQ

Q: Can I use store bought dough or does it need to be homemade? A: Yes, store bought works great, just let it sit at room temp for 20 to 30 minutes so it's easy to stretch, or use your homemade dough if you got it. Either way dont overwork it or the pockets will be tough.

Q: How do I stop the filling from leaking while baking? A: Don't overfill, leave about a 1/2 inch border, brush the edge with beaten egg or a little water, then press and crimp with a fork to seal. Make a tiny vent slit or poke holes so steam can escape.

Q: Can I make these ahead and freeze them? A: Yes, you can freeze before or after baking. For raw frozen pockets, freeze on a tray til solid then bag, bake from frozen and add 8 to 12 minutes to the time. For baked ones, cool fully then freeze up to 2 months, reheat in a 350 F oven till warmed through.

Q: My bottoms get soggy, how do I avoid that? A: Preheat a baking sheet or pizza stone and bake the pockets on that hot surface, or sprinkle the pan with cornmeal before placing them, that helps crisp the bottom. Also dont drown the filling in sauce.

Q: What if I want different fillings or less cheese? A: Go wild, use cooked sausage, ham, veggies, or just basil and mozzarella. If you use watery veggies, sauté them first, and remember less cheese or thick sauce means less leaking but also less gooeyness.

Q: How should I store leftovers and reheat them? A: Keep leftovers in an airtight container in the fridge up to 3 days. Reheat in a 350 F oven for 8 to 12 minutes or in an air fryer for a few minutes so the crust stays crisp, microwaving makes them chewy and soggy.

Homemade Easy Cheesy Pizza Pockets Recipe Substitutions and Variations

1 lb pizza dough: swap with store-bought puff pastry, flour tortillas, naan bread or canned biscuit dough. Puff pastry gives flaky pockets, tortillas make quick handhelds, naan is chewy, biscuits puff up so just seal edges good.
2 cups shredded mozzarella: use provolone, fontina, Monterey Jack or a vegan mozzarella. Provolone melts nicely, fontina is richer, Jack is mild, vegan works if you want dairy-free.
1 cup sliced pepperoni: replace with sliced salami, cooked shredded chicken, diced ham or roasted veggies like bell pepper and mushrooms. Use pre-cooked meats so the pockets dont get soggy.
1 egg for brushing: brush with olive oil, melted butter or milk instead. Butter adds flavor, oil makes a crisp crust, milk gives light browning.

Pro Tips

1. Chill the made pockets for 10 to 15 minutes before baking if your dough is soft, or pop them in the freezer for 5 minutes to firm up if youre making them ahead; it makes sealing easier and cuts down on blowouts in the oven.

2. Seal like a pro: brush the rim with a little beaten egg or water, press firmly, then crimp with a fork and patch any tiny leaks with a scrap of dough and more egg, otherwise cheese will find its way out and burn on the tray.

3. For a crisp bottom, preheat the baking sheet or use a cast iron or pizza stone so the pockets hit a hot surface when they go in, and rotate the pan halfway through baking since home ovens heat unevenly.

4. Use low moisture or slightly chilled cheese and go light on the sauce, especially near the edges; too much sauce or warm, loose cheese makes the pockets soggy and more likely to burst.

Homemade Easy Cheesy Pizza Pockets Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Easy Cheesy Pizza Pockets, a quick, endlessly customizable idea for lunch, dinner, or snacks that will make you curious to try them.

Servings

servings

Calories

642

kcal

Equipment: 1. Oven, preheated to 425 F
2. Baking sheet lined with parchment paper or lightly dusted with cornmeal
3. Rolling pin (plus a lightly floured surface)
4. Large mixing bowls (one for the sauce mix, one for the cheese/toppings)
5. Measuring cups and measuring spoons
6. Pastry brush or small spoon for brushing egg or olive oil
7. Sharp knife and a fork (for vents and crimping the edges)
8. Bench scraper or dough cutter (to divide the dough)
9. Wire cooling rack for resting the pockets after baking

Ingredients

1 lb pizza dough, store bought or homemade, room temperature
3/4 cup pizza sauce or marinara
2 cups shredded mozzarella cheese (about 8 oz)
1/4 cup grated Parmesan cheese
1 cup sliced pepperoni or other toppings you like, sliced
Optional 3/4 cup cooked Italian sausage or diced ham or sautéed veggies
1 egg, beaten, or 1 tbsp olive oil for brushing
1 tbsp cornmeal or all purpose flour for dusting
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Optional 1/4 cup fresh basil leaves, torn
Optional 1 tbsp melted butter mixed with 1/2 tsp garlic powder for brushing after baking

Directions

Preheat oven to 425 F and place a rack in the middle; line a baking sheet with parchment or lightly dust it with 1 tbsp cornmeal or AP flour so pockets wont stick.
On a lightly floured surface, divide 1 lb pizza dough (room temp) into 8 equal pieces (or 6 if you want bigger pockets) and roll each into a roughly 5 inch round. If dough springs back, let it rest a few minutes.
Make the filling: stir 3/4 cup pizza sauce with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. In a bowl toss 2 cups shredded mozzarella with 1/4 cup grated Parmesan so the cheese is evenly seasoned.
Build the pockets: spoon about 1 to 2 tablespoons of sauce onto one half of each round (leave a 1/2 inch border), add a small handful of the cheese mix, then top with sliced pepperoni (use the 1 cup) and any optional cooked sausage, ham or sautéed veggies (up to 3/4 cup). Tear in a bit of fresh basil if using. Dont overfill or theyll burst.
Fold the dough over to enclose the filling and gently press the edges together; crimp or press with a fork to seal tightly. Poke 2 small vents in the top with a sharp knife or fork so steam can escape.
Place pockets on the prepared sheet leaving space between them. Beat 1 egg and brush it lightly over each pocket for a golden finish, or brush with 1 tbsp olive oil if you prefer.
Sprinkle or brush a little extra cornmeal or flour on the sheet if needed so bottoms get a nice crunch. Give them a final sprinkle of a pinch of oregano or extra Parmesan if you want.
Bake 14 to 18 minutes, until the pockets are puffed and golden and you see some cheese bubbling out of vents. Ovens vary so check at 12 minutes the first time.
Remove from oven, brush with the optional melted butter mixed with 1/2 tsp garlic powder for a buttery garlic finish, add torn fresh basil if using, and let cool 4 to 5 minutes before serving so the filling isnt lava-hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.