Homemade Easy Cheesy Pizza Pockets
These Homemade Easy Cheesy Pizza Pockets are stuffed with gooey mozzarella, rich pizza sauce, and your favorite toppings—then baked until golden and crisp. Perfect for weeknight dinners, lunchboxes, or make-ahead freezer meals!
Ingredients
- 1 lb pizza dough store-bought or homemade
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- ½ cup mini pepperoni slices optional
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- ¼ cup grated Parmesan optional
- All-purpose flour for dusting
Instructions
- Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll Out Dough: Lightly flour your surface and roll out the dough into a large rectangle. Cut into 8 equal squares.
- Assemble Pockets: On one half of each dough square, add 1–2 tablespoons of pizza sauce, a generous handful of cheese, and your desired toppings.
- Seal: Fold the other half over the filling and crimp the edges with a fork to seal.
- Brush with Oil: Brush each pocket with olive oil and sprinkle with Italian seasoning and Parmesan if using.
- Bake: Place pockets on the baking sheet and bake for 15–18 minutes, or until golden brown.
- Cool and Serve: Let them cool for 5 minutes before serving.
Notes
Homemade Easy Cheesy Pizza Pockets – Helpful Tips
Cooking Tips & TechniquesUse store-bought pizza dough, crescent rolls, or biscuit dough for a time-saving shortcut—or make your own if you prefer!
Roll the dough slightly thinner than usual so it bakes evenly and crisps up without being too doughy.
Don’t overfill—1–2 tablespoons of sauce and toppings is plenty to avoid leaks or soggy bottoms.
Seal the edges well using a fork or by pinching tightly, and brush with egg wash or butter for that golden finish.
Bake on a parchment-lined tray at 375°F–400°F until puffed and browned, usually 12–15 minutes. Serving Suggestions
Serve with warm marinara or garlic butter dipping sauce on the side.
Pair with a crisp Caesar salad or roasted veggies for a simple meal.
Perfect for kids’ lunches, after-school snacks, or game day trays.
Add to a party platter with other finger foods like mozzarella sticks or meatballs.
Great with a side of ranch or spicy aioli if you're feeling fancy. Make-Ahead & Storage
Make-Ahead: Assemble and refrigerate unbaked pockets up to 1 day ahead.
Refrigerator: Store baked pockets in an airtight container for up to 4 days.
Freezer: Freeze unbaked or baked pockets individually wrapped—bake from frozen or thaw overnight for best results.
Reheat: Reheat in a toaster oven or air fryer at 350°F for 5–7 minutes to restore crispiness. Tasty Variations to Try
Pepperoni Lover’s: Add mini pepperoni slices and extra cheese for a classic twist.
Veggie Supreme: Fill with sautéed mushrooms, onions, bell peppers, and spinach.
BBQ Chicken: Swap marinara for BBQ sauce and use shredded chicken, mozzarella, and red onion.
Breakfast Style: Fill with scrambled eggs, bacon, and cheddar for a savory morning treat.
Gluten-Free Option: Use a gluten-free dough or crescent roll substitute—still cheesy and delicious!