Cheesy Pizza Pockets

Why You’ll Love This Recipe

I love how these pizza pockets take just minutes to prep and deliver all the flavors of traditional pizza in a fun, portable form. I can customize them with different fillings or keep them classic with pepperoni and cheese. Plus, there’s no need to make dough from scratch—using refrigerated pizza dough makes this recipe incredibly easy. Whether I’m serving them to kids or adults, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough:

• 1 tube refrigerated pizza crust

Filling:

• 6 tablespoons pasta or marinara sauce

• 1 cup shredded mozzarella cheese

• 12 slices pepperoni

Garnish:

• Dried oregano (optional)

• Olive oil, for brushing (optional)

Directions

1. I preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

2. I unroll the refrigerated pizza crust and place it on the parchment or a lightly floured surface, then cut it into 6 equal squares using a knife or pizza cutter.

3. On one half of each square, I spoon about 1 tablespoon of marinara sauce, sprinkle with mozzarella, and add 2 slices of pepperoni.

4. I fold the dough over diagonally to form a triangle and press the edges closed with a fork to seal them tightly.

5. I brush the tops with a little olive oil and sprinkle on some dried oregano or extra cheese for a flavor boost.

6. I bake the pockets for 10 to 13 minutes, or until golden brown and bubbly.

7. I let them cool for a couple of minutes, then serve them with warm marinara or ranch dressing for dipping.

Servings and timing

This recipe makes 6 pizza pockets, perfect for 6 servings. Prep takes about 10 minutes, and they bake in 13 minutes, so they’re ready to enjoy in just 23 minutes. It’s a quick and easy snack or light meal that doesn’t require much cleanup or planning.

Variations

Sometimes I switch things up by using cooked sausage, mushrooms, or diced bell peppers in place of the pepperoni. I’ve also made vegetarian versions with just cheese and spinach. If I want a richer flavor, I add a sprinkle of Parmesan or red pepper flakes before baking. For a more indulgent crust, I sometimes stuff the edges with cheese before folding.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes to get the crust crispy again. I avoid microwaving them when I want to keep the texture nice and crisp.

FAQs

Can I make these ahead of time?

Yes, I assemble the pockets and refrigerate them uncooked, then bake them fresh when I’m ready to serve. I’ve also baked and reheated them the next day with great results.

What other cheeses can I use?

Mozzarella is classic, but I’ve used provolone, cheddar, or a blend of Italian cheeses depending on what I have on hand.

Can I freeze these?

Definitely. After baking, I let them cool completely, then wrap and freeze them. When I want one, I bake it straight from frozen at 375°F for 15–18 minutes.

How do I keep the edges sealed?

I press the edges with a fork and make sure not to overfill the pockets. A light brush of water around the edges before sealing can also help the dough stick better.

What can I serve these with?

I like to serve them with warm marinara, ranch dressing, or even garlic butter for dipping. A fresh salad or some roasted veggies make a nice side if I’m turning them into a meal.

Conclusion

These Cheesy Pizza Pockets are everything I want in a fun, quick snack—melty, savory, and full of that classic pizza flavor. I love how easy they are to throw together and how versatile they can be with whatever toppings or fillings I have on hand. Whether I’m making them for the family, game day, or just treating myself, they always hit the spot.