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HOMEMADE PEPPERONI PIZZA POCKETS

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5 from 2 votes

Homemade Pizza Pockets are made from a simple homemade pizza dough recipe filled with sauce, pepperoni, sausage and cheese. So good!

HOMEMADE PIZZA POCKETS

In my quest to get my head back into the ‘back-to-school’ routine, I got a headstart on making a bunch of after-school snacks that can be frozen and reheated. Of course, I like them own lunch too! This time, I set about making my own homemade pizza pockets. Honestly, I was kinda impressed at how well they turned out!Homemade Pizza Pockets with Pepperoni, Sausage, Cheese and Pizza Sauce

HOMEMADE PIZZA DOUGH

So I took my homemade pizza dough recipe and tweaked it a bit. Did you know that adding eggs to dough makes it softer? That’s why when you are making a pie crust, you just add oil or butter. That keeps it flaky and butter-y. But when you want a soft and fluffy-type of dough, you need to add eggs.
Homemade Pizza Pockets

CAN I FREEZE THE PIZZA POCKETS?

Yes! The best way to do this is to make a whole bunch of these at a time. If you are gonna make a mess, you might as well get yourself stocked up for the next couple of months. Do it on a day where you can spend a couple of hours getting them all made. Then pack them into freezer-safe zip bags. Don’t pack too many into one bag. Allow them to cool after cooking, then pack 5 or 6 into one gallon-size bag. These are so incredibly good that they don’t have to just be an after-school snack. They could be eaten for dinner on those busy weeknights. They heat up in the microwave (from frozen) in about a minute!
WHAT YOU’LL NEED:
For the Dough:
eggs
milk
minced garlic
all-purpose flour
grated parmesan cheese
salt
baking powder
Italian Seasoning
salted butter
For the filling:
pizza sauce
shredded mozzarella cheese
pepperoni slices
sausage
Optional crust topping:
salted butter
dried parsley

HOW TO MAKE HOMEMADE PIZZA POCKETS:

Preheat oven to 450f degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.) In a bowl, whisk together Eggland’s Best eggs, milk and garlic.

In a separate bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.

Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.

Stir the egg mixture into the flour mixture. Mix until dough comes together into a loose ball. To make this easier, use an electric mixture with a dough attachment. Dump the dough ball onto a large, floured countertop.

Knead the dough ten times (turning it over onto itself and turning 90 degrees.) Add additional flour as necessary to keep it from sticking.
Using a rolling pin, roll out dough to ½-inch thickness.
Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.

After cutting out the circles, press them down slightly to make them a bit larger and to make room for fillings. Place the crust circles on prepared baking sheets.

Spoon a tablespoon of pizza sauce onto the middle of the dough circles. Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
Carefully fold the crust in half and press together the edges. Take a fork and go around the edges to make sure they seal closed.
If necessary, dab a little water on your fingers to help seal the edges closed.

Bake at 450f degrees for 13-15 minutes until crust is lightly browned. Continue until all pizza pockets are made. Brush tops of warm pizza pockets with melted butter and dried parsley.

Serve with warmed pizza sauce for dipping.

Enjoy!

 

Homemade Pizza Pockets

HOMEMADE PIZZA POCKETS

Homemade Pizza Pockets are made from a simple homemade pizza dough recipe filled with sauce, pepperoni, sausage and cheese. So good!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Homemade Pizza Pockets
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 9
Calories: 500kcal
Author: Brandie @ The Country Cook

Ingredients

For the dough:

  • 2 eggs
  • ¾ cup milk
  • ½ tsp minced garlic
  • 3 cups all-purpose flour
  • ½ cup grated parmesan cheese
  • ½ tsp salt
  • 1 ½ tbsp baking powder
  • 1 tsp Italian seasoning
  • ½ cup cold salted butter (1 stick), cubed

For the filling:

  • 1 14 oz jar pizza sauce
  • 1 ½ cups shredded mozzarella cheese
  • 18 slices pepperoni
  • 1 cup cooked and crumbled sausage

Optional crust topping:

  • ½ cup salted butter (1 stick), melted
  • 1 tbsp dried parsley

Instructions

  • Preheat oven to 450f degrees
  • Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
  • In a small bowl, whisk together Eggland’s Best eggs, milk and garlic.
  • In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
  • Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
  • Stir the egg mixture into the flour mixture.
  • Mix until dough comes together into a loose ball.
  • To make this easier, use an electric mixture with a dough attachment.
  • Dump the dough ball onto a large, floured countertop.
  • Knead the dough ten times (turning it over onto itself and turning 90 degrees)
  • Add additional flour as necessary to keep it from sticking.
  • Using a rolling pin, roll out dough to ½-inch thickness.
  • Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
  • After cutting out the circles, press them down slightly to make them a bit larger and to make room for fillings.
  • Place the crust circles on prepared baking sheets.
  • Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
  • Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
  • Carefully fold the crust in half and press together the edges.
  • Take a fork and go around the edges to make sure they seal closed.
  • Bake at 450f degrees for 13-15 minutes until crust is lightly browned.
  • Continue until all pizza pockets are made.
  • Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

Notes

Serve with warmed pizza sauce for dipping. This can be frozen after cooking and reheated in the microwave as needed.

Nutrition

Calories: 500kcal | Carbohydrates: 35g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 126mg | Sodium: 688mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 3mg
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About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

Comments

  3. Nana says

    These look great and now that you have mastered these you can begin to dream up other fillings. I like to use leftovers for these. My favorite is shredded chicken, chopped broccoli, and mushrooms with your choice of condensed cream soup for the sauce or if you prefer just a nice white sauce,. Ham and cheese with your choice of veggies such as bell pepper, onion ,mushrooms. Spinach, mushrooms, feta cheese or just cream cheese. Roast beef with swiss cheese and a little mustard or horseradish is delicious. You can let your imagination run wild! It is important that you saute the veggies in butter to soften them a bit and so your dough does not get soggy from the veggies losing water. Keep the pieces of all of it fairly small and uniform so they get hot by the time the dough is golden brown.

    Reply

  4. That Claradene says

    Just about the time I think, "No more recipes, got enough!!" then here come these pizza pockets. They look good and maybe even not too difficult or too time consuming. Guess I better just stay put and stay tuned in…..Thanks!

    Reply

  7. Addie says

    This look delicious! We’re a small family of 3 and we’re really busy, just wondering if there’s a way to freeze them and just cook them on an as needed basis? Thank you!

    Reply

  8. Tonje says

    Decided to try this recipe in hopes that they would actually stay sealed, but to no avail! What am I doing wrong!? Every recipe of pizza pockets I try to turn into pizza tacos, even when I seal them as instructed with dough. Any ideas?

    Reply

  10. Amy says

    5 stars
    My son absolutely loved these. Gave them two thumbs up and wolfed down his pocket. I don’t know why, but my attempt only made 9 pockets instead of 18, and they were tiny compared with the picture. I checked to make sure the dough was rolled to 1/2″ thick, and it all looked fine. But anyhow (shrug), it doesn’t matter because the pockets fit perfect in his heated lunchbox. Tomorrow’s lunch!

    Reply

    • Brandie @ The Country Cook says

      Hi Amy! Thank you so much for coming back to leave a comment! I think I actually messed up on the number of servings on the printable recipe so you are correct in how many it made. I’ll get that updated! So happy your son liked them!

      Reply

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