Homemade Pizza Pockets
Easy baked pizza pockets made with store-bought pizza dough, mozzarella cheese, pizza sauce, and classic vegetable and pepperoni toppings, sealed and baked until golden and crisp.
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Servings: 6 pizza pockets
Ingredients
- Cooking spray
- 1 391 g can refrigerated pizza crust dough such as Pillsbury
- ½ cup pizza sauce
- 1 cup mozzarella cheese grated
- ¼ cup pepperoni chopped
- ¼ cup mushrooms thinly sliced
- ¼ cup green pepper diced
- ¼ cup red onion diced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
- Unroll the pizza dough onto the prepared baking sheet. Gently press the dough into an even rectangle and cut into 6 equal rectangles.
- In one corner of each rectangle, spread a small amount of pizza sauce. Top with mozzarella cheese and a small portion of pepperoni, mushrooms, green pepper, and red onion. Leave sufficient space around the edges for sealing.
- Fold the dough diagonally over the filling to form a triangular pocket. Press the edges together firmly to seal, then crimp the edges with a fork to secure.
- Bake for 12–15 minutes, or until the pizza pockets are golden brown and crisp.
- Remove from the oven and allow to rest for 5 minutes before serving, as the filling will be very hot.
Notes
To make this recipe gluten free, substitute the refrigerated pizza dough with a gluten-free pizza dough suitable for baking. Ensure the pizza sauce, pepperoni, and all toppings are certified gluten free. Baking time may vary slightly depending on the dough used.