Crispy Homemade Easy Cheesy Pizza Pockets Recipe

Why You’ll Love This Recipe

These pizza pockets are everything you want in comfort food: melty cheese, tomato sauce, and your favourite toppings all wrapped up in a golden, slightly crispy dough. They’re more fun to eat than a regular slice, and portable, making them great for lunches, snacks, or casual dinners. Best of all, they’re very flexible—you can use whatever fillings you like, adjust how saucy or cheesy you want them, and even freeze for later. Plus, they come together pretty quickly, often in under 30 minutes from start to finish.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here’s a breakdown of the key ingredients and what they bring to your pizza pockets:

• Pizza dough (store-bought or homemade, or refrigerated dough) – This is the shell. It provides structure and texture. A dough that’s soft but workable lets you fold and seal nicely. Store-bought dough saves time; homemade gives you more control over flavor and thickness.
• Pizza sauce / marinara sauce / tomato sauce – Adds the classic tomato flavor, tanginess, and moisture inside the pocket. Using a slightly thick sauce helps prevent the dough from becoming soggy.
• Mozzarella cheese (shredded or thinly sliced) – This is the gooey, melty core of the pocket. Mozzarella has great melting properties. You can mix in other cheeses (e.g. cheddar, provolone) if you want extra flavor or sharpness.
• Toppings of your choice – Common options include pepperoni, cooked sausage, diced bell peppers, mushrooms, olives, onions, etc. Choose toppings that are cooked/dry (so they don’t release too much moisture) for best results.
• Herbs & seasonings (Italian seasoning, garlic powder, maybe oregano) – These boost the flavour, giving it that pizza-y aroma. Garlic powder or minced garlic adds savory depth. Dried oregano or Italian herb blend gives classic flavour.
• Egg wash or oil for brushing the top – Helps the exterior brown nicely and get a golden, appetizing finish. If using egg wash (beaten egg sometimes mixed with water), you get more shine. Brushing with olive oil also works well and is simpler.
• Parmesan cheese (optional, grated on top) – For a flavor boost on the crust; adds salty, nutty notes when sprinkled on before baking.

Directions

Here are step-by-step instructions to make easy cheesy pizza pockets:

1. Preheat the oven
   Preheat your oven to 190-200 °C (≈ 375-425 °F), depending on your recipe/quantity. Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the dough
   On a lightly floured surface, roll out the dough to an even thickness (approx ¼ inch / about 6-7 mm). If you’re using dough tubes, press them out; if using crescent or biscuit-style, separate portions as needed.
3. Cut dough into pockets
   Slice or cut the rolled-out dough into rectangles (or squares) or portions that are manageable. Usually about 8 pockets out of a standard dough ball works nicely depending on thickness.
4. Fill the pockets
   On one half of each rectangle, spread a small spoonful of pizza sauce (avoid getting sauce too close to edges). Add shredded mozzarella (and other cheeses if using), then your choice of toppings. Don’t overfill, or sealing will be difficult and leaks may occur.
5. Seal the pockets
   Fold the other half of the dough over the filling to form a pocket. Press the edges together firmly; use a fork to crimp/seal all around to prevent escaping cheese or sauce.
6. Finish & bake
   Brush the top surface with egg wash or olive oil. Optionally sprinkle some Parmesan cheese or a little extra seasoning/herbs on top. Place the pockets on the baking sheet with space between them so they have room to expand or puff a little. Bake in the preheated oven for about 12-17 minutes (depending on oven temp and dough thickness) until golden brown and the dough is cooked through.
7. Rest & Serve
   Let them cool for a few minutes once out of the oven (the filling will be very hot). Serve with extra dipping sauce if you like (tomato sauce, garlic butter, etc.).

Servings and Timing

• Yield: Usually makes about 6-8 pizza pockets, depending on size.
• Prep time: ~ 10 minutes (rolling dough, cutting, filling)
• Bake time: ~ 12-17 minutes
• Total time: ~ 25-30 minutes

Storage / Reheating

• Storage: Keep cooled pizza pockets in an airtight container in the fridge. They’ll last about 2-3 days.
• Freezing: Yes, you can freeze them. After baking, let cool, then wrap individually or place in freezer-safe bags/containers. They’ll keep well for up to 2-3 months.
• Reheating: You can reheat in the oven at ~ 175-200 °C for 5-10 minutes (covered or uncovered) until warmed through. A toaster oven or air fryer works well for crisp edges. Microwave can be used if you’re in a hurry, but crust may lose crispness.

Variations and Customizations

• Use different cheeses: Try mixing mozzarella with cheddar, provolone, gouda, or even a sharp cheese for more bite.
• Add vegetables: finely chopped bell peppers, mushrooms, onions, spinach, olives—just make sure they’re not too watery. Precook or drain them if needed.
• Alter meat options: pepperoni, cooked sausage, bacon bits, shredded chicken etc.
• Herb & spice tweaks: Add red pepper flakes, fresh basil, garlic flakes, or a drizzle of garlic butter after baking.
• Using gluten-free dough if needed.
• Make smaller “mini” pockets for snacks or kid-friendly sizes.
• Brush with egg wash + sprinkle sesame seeds or nigella seeds for a more decorative crust.

FAQs

What kind of dough works best?

Both pizza dough and refrigerated/ready-made dough work well. Homemade dough gives more control, but store-bought saves time. Just ensure it’s soft, pliable, not overly thick or too thin so it seals well.

Can I make them ahead of time and bake later?

Yes. You can assemble the pockets and refrigerate them (covered) up to a day ahead. Bake just before serving. Also good for freezing after baking or even freezing unbaked, then bake from frozen with a few extra minutes.

How do I prevent soggy dough?

Use slightly thick sauce so it doesn’t run. Don’t over-fill. Seal edges well. Also, baking hot enough so crust cooks and browns helps dry the dough.

Can I use other fillings besides pepperoni and cheese?

Absolutely. Use meats, veggies, or mix cheeses. Just be mindful of moisture content (drain wet vegetables, precook meats) so the inside isn’t too runny.

Can I make a vegetarian version?

Yes — omit meat, use vegetables, maybe add mushrooms, bell peppers, olives, even grilled zucchini, etc. You can also use vegetarian “meats” if desired.

Are these freezer-friendly?

Yes. They freeze well, either baked or unbaked. For unbaked, freeze on a tray first, then wrap. Bake from frozen (you’ll need to add a few minutes).

How to reheat so they stay crispy?

Use an oven or toaster oven rather than microwave. If microwaving, you can crisp the crust afterwards under broiler or in a hot pan briefly.

Conclusion

Homemade cheesy pizza pockets are simple, satisfying, and endlessly customizable. They give you all the things you love about pizza—but in a neat pocket you can hold, dip, and enjoy anywhere. With the right dough, plenty of cheese, a good sauce, and your favorite fillings, you’ll have a hit everyone will want seconds of. If you want, I can pull together a detailed printable recipe card (with metric measurements) for you. Do you want that?

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!