Homemade Pizza Pockets Will Win Everyone Over

Is yours a pizza family? Because mine sure is.

Vertical image of four rectangular pastry pockets with crimped edges, arranged on a wooden cutting board with a small glass bowl of tomato sauce and scattered shredded mozzarella and diced green bell pepper, on a cloth surface, printed with orange and white text in the top third and at the bottom of the frame.

My hubby is all about it, morning, noon, and night. And I’m pretty sure that anytime he eats the stuff, he is in heaven.

If he had his way, he would eat some version of pizza for every single meal, every single day.

Vertical overhead image of four rectangular pizza pocket pastries on a wooden cutting board, with a glass bowl of tomato sauce and scattered cheese shreds and diced green bell pepper, on a cloth surface.

That’s why these pizza pockets are such a big win for us. And they are also going to be a big win for you, when it comes time to get into the back-to-school routine.

This is one of those recipes that can give you a leg up on the after-school snack and lunch routine when school is back in full swing.

A hand dips a large rectangular savory pastry into a glass bowl of tomato sauce, on a wooden cutting board with a dark blue-gray background.

In order to master your new autumn schedule, filled with appointments and practices and recitals, you will need to be prepared. What’s the best way to do that?

It’s easy: Make a ton of these pockets ahead of time, so you can be ready for the hungry tummies at the end of the school day, without even having to think about it.

Honestly, these are pretty darn tasty for kids, but they are also pretty darn tasty for the adults to enjoy, too. I have enjoyed them for lunch the past few days, and holy wow, they satisfy any cheesy, saucy craving you may have.

I mean, did someone say Game Day? Put out a platter of these, and your guests will be thrilled!

Vertical image of a hand holding up a savory pastry with pizza fillings with a bite taken out of the top right corner, with more of the baked goods on a wooden cutting board in the background with scattered fillings and a small glass bowl of tomato sauce.

The best part is that this recipe is incredibly simple to prepare. You just pick your favorite dough, and start by cutting it up into some rectangles.

Add your favorite sauce, shredded cheese, and whatever toppings you usually like to put on your pizza. My kids have been recently obsessed with barbecue chicken pizza toppings, a very fun variation that the whole family is enjoying!

My recommendation is to make a bunch of these bad boys all at one time. If you’re into the meal prep life, I’m sure this is nothing new to you. If you have no idea what I’m talking about, stick with me here.

I mean, if you are going to make a mess, you might as well stock up for the next couple of months, right? And even if you’re super neat in the kitchen, this kind of assembly-line style recipe is perfect for mass-production.

I suggest knocking this out on a day when you can spend a little bit of time putting it all together. Get the kids to help with the cheese grating and toppings prep, and have some fun. That way, you can make a bunch of different types to freeze up.

Vertical image of a pizza pocket cut in half to show the melted cheese, sausage, and green bell pepper filling inside, stacked on a wooden cutting board with a small glass bowl of tomato sauce, on top of a black and white cloth on a wood surface, with a gray background.

Here are some of my favorite combinations that I recommend:

  • Pepperoni and sausage
  • Onion and green bell pepper
  • Pineapple and ham
  • Sun-dried tomato and pepperoni
  • Olives, peppers, and mushrooms
  • Jalapenos and pepperoni

Once you get them all made, all you have to do is wrap them up and store them in your freezer.

They don’t take long to reheat, and make for a killer after school snack. Plus, you can snag your own for your lunches during a busy week when you don’t have time to plan or do any additional prep.

Vertical image of a hand holding half of a pizza pocket to show the sausage and peppers inside, with more of the savory pastries on a cutting board in soft focus in the background, with a small glass bowl of tomato sauce, and scattered cheese and diced vegetables.

You can also serve these up as snacks for tailgating this fall, or other get-togethers when there are bound to be extra kiddos and kids-at-heart wandering around, looking for something to snack on.

After all, nothing beats homemade when it comes to recipes like this one, right?

If you like things saucy, I like to serve up these snacks with a bowl of my favorite warmed-up pizza sauce. I am one of those people who loves to dip, so it’s nice to get that extra tomato flavor in there. You can even use pesto if you want, depending on your choice of fillings.

Print
Horizontal overhead image of four homemade pizza pockets with crimped edges, on a wooden cutting board with a small glass bowl of tomato sauce and scattered shredded mozzarella cheese and diced green bell pepper, on a dark blue and white cloth surface.

Homemade Pizza Pockets


  • Author: Meghan Yager
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16 pockets 1x

Description

Homemade pizza pockets have never been more mouthwateringly tasty, and you can customize these in any way you want.


Scale

Ingredients

  • 2 lbs pizza dough, store bought or homemade
  • 1 cup of your favorite spaghetti sauce or homemade marinara sauce
  • 2 cups shredded mozzarella cheese
  • 4 tsp olive oil
  • Your favorite pizza toppings (suggested measurements below):
    • 1 cup crumbled or finely chopped cooked meat
    • 1 cup finely chopped vegetables

Instructions

  1. Preheat oven to 400˚F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Roll out one pound of pizza dough into a rectangle on a lightly floured surface, approximately 12 by 16 inches. Repeat with the remaining dough.
  3. Let rest 3 minutes, then stretch the dough out again. It should be between 1/4 and 1/2 inch thick. Using a sharp knife, cut each rectangle of dough into 8 2-by-4-inch rectangles.
  4. Add 1 tablespoon sauce, 2 tablespoons cheese, and 2 tablespoons total desired toppings to each rectangle.
  5. Fold the dough over the filling to form a rectangular pocket, and press the edges together. Use the prongs of a fork to seal.
  6. Brush each crust with olive oil.
  7. Place on a baking sheet, with about 1/2 inch between each. Bake for 12-15 minutes, or until crust is golden brown. Let cool 5 minutes on the pan before serving.

  • Category: Savory Pastry
  • Method: Baking
  • Cuisine: Snacks

Keywords: pizza, cheese, snacks, game day

Cooking By the Numbers…

Step 1 – Chop and Measure Ingredients

Chop up enough meat and vegetables until you have two cups of each. If you are just using vegetables or meat by themselves, make sure you have four cups total.

Meat must be precooked, and you may choose to parboil, grill, or roast veggies or use them raw, depending on your preference.

Overhead horizontal image of five small glass bowls of crumbled cooked sausage, chopped sliced pepperoni, diced green bell pepper, shredded mozzarella cheese, and tomato sauce, with several rounds of pizza dough on parchment paper to the right, on a dark blue-gray surface.

You can make your own dough at home, or use a premade pizza dough. You have so many options with what kind of dough you can use, anywhere from honey whole wheat to einkorn kefir.

Measure out all remaining ingredients as listed on the ingredients list.

Preheat your oven to 400˚F. Line a rimmed baking sheet with parchment paper or a silicone mat.

Step 2 – Roll Out Dough

Roll out each pound of pizza dough with a lightly floured rolling pin on a lightly floured surface. You want to create two rectangles that are about 12 inches by 16 inches in length and width.

Let the dough rest for 3 minutes, then stretch it out again. The dough should be between ¼ and ½ inch thick.

Use a sharp knife to cut each rolled out piece of dough into 8 2-by-4-inch rectangles.

If you only get 6 from each piece of dough, that’s okay. Re-rolling the dough scraps isn’t recommended, since it will get tougher the more you work with it.

Step 3 – Fill and Seal

Horizontal overhead image of a rectangular portion of rolled out dough topped with red sauce, on an orange and beige Silpat liner set into a rimmed metal baking sheet pan.

Add 1 tablespoon of sauce, 2 tablespoons of shredded cheese, and 2 tablespoons total of desired toppings to half of each portioned rectangle.

Overhead horizontal image of a rectangular rolled out portion of dough topped with red sauce and shredded cheese, on an orange and beige Silpat silicone liner set into a rimmed metal baking sheet.

I like to layer mine by adding the sauce, then half of the cheese, then my selected topping ingredients, then the rest of the cheese, for a good mixture of gooey, melted mozzarella throughout.

A rectangle of rolled out dough topped with sauce, cheese, and meat, on an orange and beige Silpat pan liner set inside a metal baking pan.

Fold the dough over the filling to form a rectangular pocket.

Horizontal overhead closeup image of a rectangle of rolled out dough on a Silpat silicone pan liner resting inside a rimmed metal baking sheet, topped with tomato sauce and shredded mozzarella.

Press the edges together, and use the prongs of a fork to crimp and seal the edges.

Horizontal overhead shot of a rectangle of rolled out dough folded over savory pizza fillings and crimped with a fork around the edge, on a brown and orange Silpat liner set inside a rimmed metal baking sheet.

Brush the tops of the pockets with oil.

Step 4 – Bake

Place the pockets on the baking sheet. Leave about ½ inch or so between each, so they won’t spread and start to stick to each other as they bake.

Bake for 12-15 minutes, or until the crust is golden brown.

Remove from the oven and let cool for 5 minutes on the pan before serving.

Pockets Are Made! Now, How Do I Freeze Them?

If you are making these ahead of time, it’s a pretty darn simple process to freeze them.

First, let them cool down. After cooling for a few minutes right on the baking sheet, transfer them to a wire rack.

When they reach room temperature, you can wrap each one up individually in plastic wrap or foil.

I like to group them together according to the type of filling that I used, and add the individually wrapped pockets of the same type to a large resealable zip-top bag. Then I label it, so I know which type is in there.

You can freeze these for up to one month. All you have to do to reheat one is to pop it in the microwave for 2-3 minutes, or reheat it until warmed through in the toaster oven.

Horizontal overhead image of four homemade pizza pockets with crimped edges, on a wooden cutting board with a small glass bowl of tomato sauce and scattered shredded mozzarella cheese and diced green bell pepper, on a dark blue and white cloth surface.

Once you’ve tried this recipe, we have Ham and Cheese Pockets for you next, another great make-ahead, handheld recipe!

Craving even more pizza? Make these recipes next:

What toppings will you fold up inside these tasty pockets? Tell us in the comments below. And after you try the recipe, be sure to give it a rating!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 28, 2010. Last updated: November 6, 2019 at 20:27 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Desserts Quick Breads Fish and Seafood Soups & Stews How To Baking Cakes Thanksgiving Fall Pies Appetizers Pickles and Fermentations Breakfast and Brunch Family Friendly Beverages Blender Recipes Sauces and Spreads Snacks Sides Veggies Grains and Legumes Salads Gluten Free Vegetarian Beef Mexican & Latin America Comfort Food Chicken Winter
Sort by
Horizontal image of a hand holding a slice of bread with a swirled filling.

Treat Yourself to Homemade Cinnamon Swirl Bread

2019-11-10 08:30:53
meghanbassett

24

Horizontal image of jars and cups of a red liquid next to fresh vegetables.

Easy Homemade Seafood Stock

2019-10-13 16:44:40
meghanbassett

24

Horizontal image of a slice of pie with a bowl of spices, cinnamon sticks, and mini squash.

Classic Homemade Pumpkin Pie

2019-09-30 09:40:22
shanna

24

Top down view of baked Parmesan crackers on a baking sheet.

Homemade Parmesan and Rosemary Crackers

2019-09-26 17:45:43
felicialim

24

Horizontal overhead image of two jars of pickles with brine and bay leaves, on a wood cutting board with a red and white checkered cloth with fringe, with garlic, salt, and dill, on a gray background.

Homemade Lacto-Fermented Garlic Dill Pickles

2019-08-30 18:10:29
fannyslater

24

Horizontal image of two glass jars filled with blueberry kefir.

Homemade Blueberry Kefir

2019-08-22 17:40:35
kellimcgrane

24

Closeup of square cheese crackers arranged in rows on a metal baking sheet.

Homemade Cheese Crackers: Perfect for Snacking

2019-06-18 11:12:51
fannyslater

24

Horizontal image of a large white serving bowl with a bean salad.

Homemade Three Bean Salad for Parties and Picnics

2019-06-06 09:00:15
meghanbassett

24

Horizontal overhead shot of three beef tacos with lettuce and tomato on a plate, beside a pile of greens topped with a dollop of scallion and cilantro crema, on a brown wood table with a multicolored cloth and a small square dish of pico de gallo.

Crunchy Beef Tacos with Zesty Homemade Seasoning

2019-03-22 18:09:09
fannyslater

24

Overhead closely cropped shots of two bowls of creamy soup with vegetables and a garnish of fresh chopped herbs, on a folded light brown piece of burlap with two spoons and a kaiser roll, on a dark brown wood surface.

A Big Bowl of Comfort: Homemade Cream of Chicken Soup

2019-02-12 14:59:07
meghanbassett

24

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.