Craving a crispy, cheesy, and utterly satisfying handheld snack that the whole family will love? These Homemade Easy Cheesy Pizza Pockets are my new go-to. With just 5 ingredients and 30 minutes, I can have golden, gooey pockets filled with melted mozzarella, pepperoni, and classic pizza flavors.
Why I Love This Recipe
I love how these pizza pockets are quick to prepare, customizable, and perfect for both kids and adults. Whether I'm packing them for lunchboxes, serving them at parties, or enjoying them as a snack, they never disappoint. The simplicity of the ingredients and the flexibility to add my favorite fillings make this recipe a staple in my kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
½ teaspoon salt
½ cup warm water
2 tablespoons olive oil
1 cup shredded mozzarella cheese
½ cup pepperoni slices
¼ cup pizza sauce
1 egg + 1 tablespoon water (for egg wash)
Optional add-ins: mushrooms, olives, bell peppers, cooked sausage crumbles
Directions
- In a mixing bowl, I combine the flour and salt. I add the warm water and olive oil, mixing until a dough forms. I knead the dough on a floured surface for about 5 minutes until it's smooth.
- I divide the dough into 8–10 equal pieces and roll each into a ball.
- On a floured surface, I roll out each ball into a small circle or oval.
- I place a spoonful of pizza sauce in the center of each dough piece, add shredded mozzarella, pepperoni slices, and any optional fillings I like.
- I fold the dough over to enclose the filling, pressing the edges with a fork to seal.
- I place the pockets on a baking sheet lined with parchment paper.
- I brush the tops with the egg wash.
- I bake in a preheated oven at 200°C (400°F) for 15–20 minutes, or until golden brown.
Servings and Timing
Servings: 8–10 pizza pockets
Preparation Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 25–30 minutes
Variations
Vegetarian: I skip the pepperoni and add sautéed mushrooms, bell peppers, and olives.
Cheese Lovers: I mix in cheddar or parmesan with the mozzarella for extra cheesiness.
Spicy Kick: I add a pinch of red pepper flakes or sliced jalapeños to the filling.
Different Sauces: I try pesto or Alfredo sauce instead of traditional pizza sauce for a unique twist.
Storage and Reheating
Storage: Once cooled, I store the pizza pockets in an airtight container in the refrigerator for up to 3 days.
Freezing: I place the cooled pockets in a single layer on a baking sheet to freeze. Once frozen, I transfer them to a freezer-safe bag or container, storing them for up to 2 months.
Reheating: I reheat refrigerated pockets in a preheated oven at 180°C (350°F) for 10 minutes. For frozen pockets, I bake at 180°C (350°F) for 20–25 minutes, or until heated through.
FAQs
How can I make the dough ahead of time?
I prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours. When ready to use, I let it sit at room temperature for about 15 minutes before rolling out.
Can I use store-bought dough?
Absolutely! When I'm short on time, I use store-bought pizza dough or even biscuit dough as a convenient alternative.
What other fillings work well?
I enjoy experimenting with different fillings like cooked ground beef, sautéed spinach, or a mix of cheeses. The possibilities are endless.
How do I prevent the pockets from leaking?
I make sure not to overfill the pockets and seal the edges well by pressing firmly with a fork. Brushing the edges with a bit of water before sealing can also help.
Can I make these gluten-free?
Yes, I use a gluten-free all-purpose flour blend in place of regular flour. I ensure the blend contains xanthan gum or add it separately to help with the dough's elasticity.
Conclusion
These Homemade Easy Cheesy Pizza Pockets have become a favorite in my household. They're simple to make, fun to customize, and perfect for any occasion. Whether I'm preparing a quick snack, a lunchbox treat, or a party appetizer, these pockets always hit the spot. Give them a try, and I bet they'll become a staple in your kitchen too!
The Ultimate Guide to Homemade Easy Cheesy Pizza Pockets: A Kid-Friendly Snack
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 8–10 pizza pockets
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These Homemade Easy Cheesy Pizza Pockets are a kid-friendly, handheld snack made with simple ingredients like flour, mozzarella, pepperoni, and pizza sauce. They're customizable, quick to prepare, and perfect for lunchboxes, parties, or casual snacking.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup warm water
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- ½ cup pepperoni slices
- ¼ cup pizza sauce
- 1 egg + 1 tablespoon water (for egg wash)
- Optional add-ins: mushrooms, olives, bell peppers, cooked sausage crumbles
Instructions
- In a mixing bowl, combine flour and salt. Add warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- Divide the dough into 8–10 equal pieces and roll each into a ball.
- Roll out each ball into a small circle or oval on a floured surface.
- Place a spoonful of pizza sauce in the center of each piece, add shredded mozzarella, pepperoni slices, and any optional fillings.
- Fold the dough over to enclose the filling and press the edges with a fork to seal.
- Place the pockets on a parchment-lined baking sheet.
- Brush the tops with the egg wash.
- Bake in a preheated oven at 200°C (400°F) for 15–20 minutes, or until golden brown.
Notes
- Store cooled pizza pockets in the fridge for up to 3 days.
- Freeze on a baking sheet, then transfer to a freezer-safe container for up to 2 months.
- Reheat refrigerated pockets at 180°C (350°F) for 10 minutes or frozen ones for 20–25 minutes.
- Use store-bought dough for convenience.
- Gluten-free flour blend can be used with xanthan gum for a GF version.
Nutrition
- Serving Size: 1 pizza pocket
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
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