Cheesy Pizza Pockets

Cheesy Pizza Pockets are the ultimate homemade snack—crispy on the outside, gooey and melty on the inside, and packed with all the classic pizza flavors I love. Stuffed with mozzarella, pepperoni, and pizza sauce, these golden pockets are easy to make and perfect for game day, quick lunches, or anytime I’m craving something warm and cheesy.

Why You’ll Love This Recipe

I love these pizza pockets because they’re easy, customizable, and taste way better than anything store-bought. The crust turns out golden and crisp, while the inside stays melty and flavorful. I can fill them with my favorite toppings, make them ahead, or bake them fresh for a fun, handheld meal that both kids and adults go crazy for.

Ingredients

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

• Refrigerated pizza dough or crescent roll dough

• Shredded mozzarella cheese

• Pepperoni slices (or cooked sausage, ham, or veggies)

• Pizza sauce

• Italian seasoning

• Olive oil or melted butter (for brushing)

• Garlic powder (optional, for extra flavor)

• Grated Parmesan cheese (optional, for topping)

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I roll out the pizza dough and cut it into even squares or rectangles (depending on the size I want).

3. I spoon a bit of pizza sauce into the center of each piece, then top with mozzarella and pepperoni.

4. I fold the dough over to form a pocket and pinch the edges tightly with a fork to seal.

5. I place the pockets on the baking sheet, brush the tops with olive oil or butter, and sprinkle with Italian seasoning, garlic powder, or Parmesan if I’m using them.

6. I bake for 12–15 minutes, or until golden brown and bubbly.

7. I let them cool slightly before serving—they come out hot and cheesy!

Servings and timing

This recipe makes about 8 pockets, depending on dough size. It takes about 15 minutes to prep and 15 minutes to bake, so I have them ready in just 30 minutes.

Variations

Sometimes I add mushrooms, olives, green peppers, or cooked sausage for more variety. For a veggie version, I use spinach, tomatoes, or roasted red peppers. I’ve also used different cheeses like provolone or cheddar. When I want a richer flavor, I brush the tops with garlic butter right out of the oven.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 350°F for about 5–7 minutes to keep the crust crispy. They can also be frozen after baking—just cool completely and wrap tightly before freezing. I reheat them straight from frozen for a quick snack.

FAQs

Can I use puff pastry instead of pizza dough?

Yes. Puff pastry gives them a flakier texture and works great—just follow the same steps and adjust baking time if needed.

Do I have to use pizza sauce?

Not necessarily. I’ve used marinara, garlic butter, or even Alfredo for a twist on the flavor.

Can I make these ahead?

Yes. I assemble the pockets and refrigerate them for a few hours before baking. I also freeze them raw and bake straight from frozen (adding a few extra minutes).

What’s the best way to seal the pockets?

I use a fork to press the edges and make sure they’re crimped well. A little water brushed along the edge helps the dough stick if it’s dry.

Can I air fry them?

Yes. I air fry at 375°F for 8–10 minutes, flipping halfway through, until they’re golden and cooked through.

Conclusion

Cheesy Pizza Pockets are one of my favorite easy meals or snacks—they’re cheesy, flavorful, and perfect for grabbing on the go or enjoying fresh out of the oven. Whether I’m making them for a party, a family dinner, or a simple lunch, they always hit the spot and are just as fun to make as they are to eat.