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Pepperoni Pizza Pockets

Pepperoni pizza pockets are golden, crimped hand pies made by folding pizza dough over a mozzarella-and-pepperoni filling and baking until the crust turns blistered. Expect stretchy shredded mozzarella oozing from the seams and pepperoni visible through the thin, crisp shell.
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Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough and filling
  • 1 lb store-bought pizza dough Use dough at room temperature for easier shaping.
  • 1 cup pizza sauce Keep extra warm for dipping.
  • 2 cup shredded mozzarella Shred fresh if your package is pre-shredded fine.
  • 24 pepperoni slices Drain briefly if very oily.
  • 0.5 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 1 egg, beaten (egg wash) One beaten egg brushed over the pockets.
  • 2 tbsp grated parmesan Adds salty, browning flavor to the crust.
  • 1 fresh basil and marinara to serve Use as a serving topping and dip.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy release and crisp bottoms.
  2. Divide the store-bought pizza dough into 8 pieces and roll each into a 5-inch circle.
  3. Place 1 tbsp pizza sauce, a layer of shredded mozzarella, and 3 pepperoni slices on one half of each circle.
  4. Fold the dough over the filling and crimp the edges tightly with a fork so the cheese stays inside.
Bake and finish
  1. Brush the folded pockets with the beaten egg wash, then sprinkle with grated parmesan and Italian seasoning.
  2. Bake at 400°F for 15–18 minutes, until golden brown and blistered on top.

Notes

For the cleanest crimp, press the fork firmly all the way around—if you see any gaps, pinch them closed so the cheese doesn’t leak. Refrigerate leftovers in a sealed container up to 3 days; reheat at 350°F until warmed through. Freeze yes: freeze cooled pockets in a single layer, then bag and reheat from frozen at 375°F. For a lighter option, use part-skim mozzarella and turkey pepperoni to reduce calories while keeping the melty texture.