When most people think of pie, they think of something sweet. However, I’ve never had much of a sweet tooth, so I’m usually craving something savory.
Yes! Pie crust can be used for savory fillings like these Pepperoni Pizza Pockets! The crispy, browned crust paired with creamy mozzarella and tangy pizza sauce is a winner. It’s like a portable pizza, or a mini-calzone, or even those store-bought Hot Pockets—except flakier!
These are easy to make and great as a dinner served with a salad, or you can serve them for a hearty game day appetizer. Any way you serve them, they will be a hit.
Homemade Pie Crust vs. Store-Bought
I’m not a stickler on homemade vs. store-bought pie crust for recipes like this one. If I’m making an authentic full pie, I’m making homemade crust almost every time, following a recipe like this Perfect Pie Crust. But store-bought crust is generally easier to work with and is readily available.
Either is absolutely fine for this recipe, so use your preference! To make life easier, I used Pillsbury pie crusts for this version. Make sure they thaw well before you try to work with them, and feel free to re-roll them once to use as much crust as possible.
Filling the Pizza Pockets
I kept the fillings simple for this version, but you could turn any version of pizza into a hand pie like this! Just remember to keep the filling amounts under control. If you overfill the hand pies, they will explode in the oven, and you’ll have a big hand pie mess on your, well, hands.
Assuming you want to try my pepperoni pizza option, be sure to follow the amounts I give for each ingredient so you don’t overfill them.
If you fall in love with this concept, try combining Buffalo chicken and smoked Gouda or broccoli and cheddar.
Sealing the Hand Pies
You want to make sure to get a good seal on these hand pies so they don’t bust open. I recommend using egg wash for this, as it creates a really sturdy seal. Just lightly brush the crust around the edges with your fingers, and then crimp the dough together.
Secret to Golden Brown Crust
Many traditional pies, sweet or otherwise, bake for 45 to 60 minutes and get a super golden brown crust in that amount of time. These hand pies need much less time in the oven, which means they won’t brown as much without some help.
To help get that golden brown crust, I like to brush them with some egg wash. You should also use the egg wash to make sure the hand pies are sealed all the way.
The egg wash doesn’t change the flavor of the hand pies in any way, but just gives them a little extra crunch and a beautiful, glossy, golden brown exterior.
Freezing Your Pizza Pockets
If you want to freeze these hand pies, I recommend baking them first, letting them cool completely, then wrapping and freezing them in airtight containers. They will freeze great for a few months. To keep the crust flaky, reheat them in a 325°F oven for 20 minutes until thawed and the cheese is melty.
MORE WAYS TO GET YOUR PIZZA FIX!
- Meat Lovers’ Sheet Pan Pizza
- Hawaiian Pizza with Cauliflower Crust
- Spinach and Artichoke Sheet Pan Pizza
- Mozzarella and Tomato Skillet Pizzas
- Sheet Pan Pizza with Roasted Cauliflower and Greens
Pepperoni Pizza Pockets
These cheesy pepperoni pizza pockets are a fun, and much less messy, way to enjoy pizza at home! Baked in a homemade dough and filled with your favorite toppings, these pockets are perfect to eat at home or take with you on the go.
These pizza pockets pair well with a fresh salad on the side. Some of my favorite salads to serve with these are these Caprese Pasta Salad, Asian Chicken Salad and Cobb Salad recipes.
Homemade Pizza Hot Pockets
Pockets of pizza dough filled with your favorite pizza toppings and baked for an easy to eat meal that everyone loves!
- 1 large uncooked pizza dough
- 1 jar pizza sauce
- 2 cups shredded Mozzarella cheese
- 30 + pepperoni slices
- 1 large egg
- 1 Tbsp. water
- 2 tsp. dried Italian seasoning , (optional)
- Preheat oven to 400°F
- On a clean, floured surface, roll out pizza dough into a 9 x 13 rectangle.
- Cut the dough into uniformly sized, rectangular sections so that you have an even number of rectangles.
- Spread pizza sauce on half of the rectangles, leaving at least 1/2 inch edge around the entire rectangle.
- Next, evenly divide the Mozzarella cheese and pepperoni on top of the sauce.
- In a small bowl, whisk together the egg and water until incorporated. Brush the edges of the dough with the egg wash.
- Cover each rectangle that holds the sauce and toppings with a blank rectangle dough. Pinch the edges together and crimp the edges with the handle or prongs of a fork. Brush the tops of each hot pocket with the egg wash. Sprinkle with dried Italian seasoning (optional)
- Place the hot pockets on a parchment lined baking sheet and bake in the preheated oven for 25-30 minutes. *Optional - you can make two slices in the top of the dough before cooking, if you prefer.
- Once the hot pockets are golden brown in color, remove from the oven and let them sit for 5 minutes before serving.
Feel free to use whatever pizza toppings that you like.
We made this recipe with our homemade pizza dough, however, room temperature, refrigerator pizza dough will work as well.
Preheat the oven to 350 F.
Line a baking sheet with parchment paper or spray with nonstick cooking spray.
On a lightly floured surface, roll each biscuit out to about 6 inches in diameter.
Spread about 2 to 3 teaspoons of pizza sauce in the center of each round, then top with pepperoni and a few slices of ripe olive, chopped onion or bell pepper, or a combination. Top with about 1 tablespoon of shredded pizza cheese or mozzarella.
With a finger, moisten the edge with a little water, fold over, and press all around the edge to seal. Place on a lightly greased baking sheet and prick with a fork or tip of a sharp knife to allow steam to escape.
Bake the pizza pockets for 14 to 16 minutes, until nicely browned.
Meanwhile, warm the remaining pizza sauce.
If desired, brush the pockets lightly with olive oil as soon as they come out of the oven and then sprinkle with a little freshly grated parmesan cheese. Serve hot with warmed pizza sauce on the side.
Pepperoni Pizza Pockets
"These Pepperoni Pizza Pockets are a fantastic snack or fun meal. They are perfect for a game day treat and easy enough for any night of the week. PASTA/PIZZA RECIPES JANUARY 25, 2018 Pepperoni Pizza Pockets These Pepperoni Pizza Pockets are a fantastic snack or fun meal. They are perfect for a game day treat and easy enough for any night of the week. pepperoni pizza pockets Who doesn&rsquot love a great pepperoni pizza? These Pepperoni Pizza Pockets roll all of that slightly spicy, cheesy goodness into a hand held package. They are the perfect size for dinner with a nice side salad."
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In an attempt to make this week a little easier, I made two different kinds of pocket sandwiches- the Ham and Cheese Pockets, and these Pepperoni Pizza Pockets.
Both of them use the same Bread Machine Pizza Dough recipe so I didn&rsquot need to buy extra ingredients besides the toppings, and they&rsquore both incredibly simple to make.
The only problem is that my bread machine won&rsquot handle a double batch of the dough, so I did it in two separate days. But you could probably use a stand mixer to fit it all.
So these Pepperoni Pizza Pockets are made the exact same way as the Ham and Cheese Pockets. After the dough&rsquos finished, cut it into 6 equal pieces and let them sit under a towel for about an hour.
Once they&rsquove risen, roll each piece into a flat circle and add pepperoni and mozzarella cheese on one half. You could add other favorite toppings as well, but be sure not to fill it too full.
I always put my pizza sauce on the side for dipping, but you could put a little bit inside the pocket, too.
Carefully fold the top over and pinch the edges to seal, then place on a greased cookie sheet. Ten minutes in the oven and they&rsquore ready to eat!
I wish I could say Allison liked these. I only put cheese in hers and told her it was basically a pizza sandwich.
Nope. She likes grilled cheese but won&rsquot eat this. What is it about 5 year-olds?
They&rsquore delicious, though, and freezer-friendly just like the Ham and Cheese Pockets. I love making them!
Are you participating in the 4 Weeks to Fill Your Freezer Challenge? Leave a comment and let me know how you&rsquore doing!
- ½ (12 ounce) can CONTADINA® Tomato Paste
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried basil, crushed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ¼ cups all-purpose flour, or more as needed
- 2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
- ⅓ cup oil
- 1 (6 ounce) package HORMEL® Pepperoni
- 1 cup shredded mozzarella cheese, or more to taste
For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl set aside for flavors to develop while making crust. Freeze remaining paste .
For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Pepperoni Pizza Pockets
- Prep Time: 15 min
- Baking Time: 15 min
- Servings: 6
- Baking Temp: 425°F
- Flavors: Savory
Contributed by Jill Ladd, MPH, RD, LD.
- 1 tube refrigerated pizza crust, whole grain if available
- ½ pound lean ground beef
- ½ small onion, diced
- ¼ tsp black pepper
- 24 pepperoni slices
- Small can of pizza sauce
- ½ cup shredded cheese
- Olive oil
Brown ground beef with diced onion and black pepper. Tip: To make assembly of the pockets go more quickly, complete this step the night before or earlier in the day and refrigerate until ready to use.
Preheat oven to 425°F. Spray non-stick baking sheet with cooking spray.
Open refrigerated pizza crust and unroll onto baking sheet. Using fingers, spread dough into larger rectangle about 14”x 10”.
Using a pizza cutter cut the dough in half and then make two equal cuts lengthwise to make six sections of dough. (see diagram above)
To each dough section, add a thin layer of pizza sauce, approximately 1 Tablespoon. When spreading the sauce, leave roughly 1 inch of the dough around the perimeter free of sauce. To the center of each section add 4 slices of pepperoni, ¼ cup hamburger mixture and top with approximately 1 tablespoon shredded cheese. If any meat or cheese remains distribute equitably among sections. Tip: Using cooled ground beef will make it easier to form the pockets as the dough is less likely to tear.
Take one of the short edges of the section and fold over to the other short edge. Pinch the edges to seal the contents and make a pocket. Flip the pocket so that the pinched edges are on the baking sheet. Do this for all six pockets.
Bake pockets until slightly brown, about 12-15 minutes. Pull pockets from oven and brush with olive oil. Bake for an additional minute.
While the pockets are baking prepare a salad and fresh fruit for a healthy meal! These pockets are a great on-the-go meal option. Wrap in foil to keep warm until you get to your destination.
Per Serving (1 pocket): 408 calories, 177 calories from fat, 20g fat, 8g saturated fat, 69mg cholesterol, 1032 mg sodium, 35g total carbohydrates, 2g dietary fiber, 5g sugars, 22g protein, 1.8% folate, 4% vitamin C, 8% calcium, 17% iron.
Sure — you could walk around with a big dripping piece of cheese pizza, but if you’re anything like me, you’d most likely be wearing it. That’s why these portable pepperoni pizza pockets are so awesome. Well, that and the way they taste.
These pizza pockets aren’t made with pizza crust though. They are made with puff pastry, to add even more deliciousness to them. That buttery seasoned flaky pocket is the perfect home for two kinds of cheese and mini pepperoni. The sauce, however, is a little something different than what you might be used to.
The sauce in these puff pastry pepperoni pizza pockets (say that 5 times really fast…) is made of a combination of marinara and Dorothy Lynch. The Dorothy Lynch gives the sauce a sweet and tangy, somewhat spicy twist that you can’t help but utter the words “yummmmm.” Even with your mouth full.
How do I make Pizza Pockets using Puff Pastry?
Start by rolling a sheet of puff pastry out into a rectangle and cut it into 8 smaller rectangles. Gather your Dorothy Lynch, marinara, two cheese blend of mozzarella and parmesan, pepperoni, an egg, and some Italian seasoning.
Add sauce to the bottom half of each rectangle.
Top with pepperoni and cheese. Then with your egg wash, made of egg, water, and Italian seasoning, brush the edges of each rectangle.
Fold them over and seal them tight.
Using the backside of the tines of a fork, press the open edges together to seal.
Poke holes in the pizza pockets with the ends of a fork to vent.
Brush the outsides with the egg wash and sprinkle with a little bit of herbed garlic salt. At this point you have options. You can bake them, or you can air fry them.
They take WAY less time in the air fryer, but depending on the size of your fryer, you may only be able to make a couple at a time. Which is perfect for when you are pulling them from the freezer for a snack! Both steps are in the recipe card, because it’s nice to have options.
Refrigerating them for about 30 minutes before you bake them helps the puff pastry to puff up more. It tends not to once it gets warm from all of that handling. Look at how gorgeous they are when they are baked!
Serve with extra Dorothy Lynch for dipping!
WHERE DO I GET MY OWN BOTTLE OF DOROTHY LYNCH?
Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi, including Walmart and Hy-Vee. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping Buy Nebraska or Amazon!
SEE ALL OF MY DOROTHY LYNCH INSPIRED RECIPES
Pepperoni Pizza Pockets
(4 votes, average: 4.75 out of 5)
- Author: KJ & Company - Kate Poskochil
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 pizza pockets 1 x
Sometimes simple food is the best food, and that’s just what these Pepperoni Pizza Pockets are! Simply delicious. Pockets of pie crust are filled with pizza sauce, pepperoni slices and creamy mozzarella. Baked until perfectly golden brown and delicious, you will be transported straight back to a childhood favorite with every bite!
- 2 standard round pie crusts
- 6 tablespoons pizza sauce
- 3/4 cup shredded mozzarella cheese
- 18 pepperoni slices
- 1 tablespoon melted butter
- Preheat your oven to 425 degrees. Working with one pie crust at a time, roll it out to roughly a 12 inch rectangle, cutting off the round edges to keep the rectangle shape. Cut that rectangle into 6 equal squares.
- Put the filling ingredients into the center of 3 of the squares, leaving about 1/2 inch of space around all sides. Use these increments for the filling: each will have 1 tablespoon of pizza sauce, roughly 2 tablespoons of shredded cheese and 3 pepperoni slices. These 3 squares have now become the bottom of the pizza pocket.
- Take the remaining 3 squares of pie crust and gently and evenly set them over the bottoms to create the tops. Use your fingers to gently press the edges together, then use a fork to crimp all four sides of each pizza pocket. Transfer the 3 prepared pizza pockets to a baking sheet.
- Repeat this process with the remaining round of pie crust. Brush all the tops of the prepared pizza pockets with the melted butter and bake for about 20 minutes, or until the tops are golden brown. Enjoy!
- Store-bought pie crust is recommended for this recipe as it is consistent in its size and outcome, but if you have a favorite homemade pie crust recipe use that!
- The possibilities are endless when it comes to the filling ingredients! Use the same increments but change it up to whatever you have on hand or your favorite pizza toppings!
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Football Pizza Pockets Recipe
1 Pack Pie crust or Pizza crust
1 egg (beaten with a tablespoon of cold water)
– Roll out you pie crust (I prefer the flakiness of pie crust rather than pizza dough for this recipe). Using a round larger cookie cutter, cut round circles of the pastry. Then cut them into football shapes. Once you have one it’s easy to use it as a template and cut the rest out. Re-roll the scraps and cut out as many football shapes as you can.
– On a football cutout, place a couple pepperoni slices, a piece of mozzarella and a little pizza sauce.
– Brush a little of the egg wash around the edges and place another football shaped cutout over the stuffing and seal by pressing down on the edges.
– Using a fork, crimp the edges around the pizza pocket and make slits in the top to resemble football laces.
– Brush the tops of each pizza pocket with the egg wash and place them on a baking sheet.
– Bake in an oven pre-heated to 425F for around 10-12 minutes or until the pizza pockets turn a golden brown. Serve with pizza sauce for dipping.