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Turn store-bought dough into gooey, handheld pizza pockets in no time. I whipped these up for my nephews one busy weekend, and now they're how I get lunch on the table when everyone's starving after school. Super simple and totally addictive.
The first time I made these, rain kept us away from our usual pizza spot. The kids were all about crimping the edges with forks, so it quickly became our go-to rainy day kitchen activity.
Cheesy Ingredients
- Parmesan cheese packs a nutty kick that bumps up the flavor to diner-level good
- Olive oil gives that crave-worthy golden crunch on the outside
- Italian seasoning makes the whole thing taste homemade with those herby notes
- Garlic powder brings out a warm, cozy savoriness in the dough
- Pizza sauce starts things off with classic flavor—pick one that’s loaded with real herbs if you can
- Turkey pepperoni cuts down on fat but still brings that pizza spice
- Cheddar cheese pops in sharp flavor that balances out the rich mozz
- Mozzarella cheese is all about that epic cheese pull
- Refrigerated pizza dough bakes into crisp edges and chewy middles without mixing or kneading
Mega-Easy Steps
- Time to Serve
- Once you pull them from the oven, let them cool for a couple minutes—that way no one burns their mouth. Grab a bowl of warm pizza sauce and go to town dipping. There’s nothing better than cracking into that crisp shell and hitting all that melty cheese.
- Baking Time
- Set your tray in the center of the oven and bake for 12 to 15 minutes. Watch closely at the 10-minute mark; move the pan around halfway if you spot the edges browning too quickly. You want them puffy and dark golden all over.
- Season the Tops
- Put the sealed pockets onto your tray, spacing them out. Slather them with olive oil using a brush, then dust the tops with Parmesan, Italian seasoning, and some garlic powder, focusing mostly on the centers. Extra flavor, no effort.
- Make a Pocket
- Slap the blank half of the rectangle over the filled side, so it lines up into a squarish shape. Use your fingers first to press all around and close it up. Hit the edges with a fork to pinch them shut—don’t poke through the dough though. Go back and press any spots where it split open.
- Fill Them Up
- Start with one dough rectangle at a time. Cover half of it with a spoonful of pizza sauce but leave a border so it doesn’t leak out. Pile on 4 to 5 pieces of turkey pepperoni, then a mix of cheddar and mozzarella—don’t heap on too much or it’ll ooze everywhere when it bakes.
- Roll and Slice
- Dust the counter with a bit of flour and spread out your dough so it’s even. Cut it into 6 rectangles (aim for roughly 5x3 inches). Keep things from sticking by adding some extra flour as you go along.
- Preheat and Prep
- Kick your oven on to 400°F. Set a baking sheet with parchment paper so clean-up is zero hassle. No need to grease—parchment does the trick.
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I sprinkle a pinch of red pepper flakes into the adult batches. Somehow, my brother-in-law picks up on it every time. Now he jokes about it and always checks if he’s got the spicy pocket when he stops by. It’s just our little family thing.
Smart Storage and Warming Up
These stay great in the fridge up to three days—just use a tight container. Skip the microwave for reheating or you’ll get floppy pockets. Instead, toss them in a 350°F oven for about 10 minutes and they crisp back up. On hectic weeks I double the batch, wrap each in foil, throw into a freezer bag, and freeze for two months. You can even reheat straight from frozen at 350°F for 15 to 20 minutes.
Mix-N-Match Ideas
The sky’s the limit here. Do a veggie version with sautéd mushrooms, bell peppers, and olives. Or cook up Italian sausage, hamburger, or bacon for extra meatiness. One of my top combos? Ricotta, garlic, spinach, mozz—no sauce, call it a white pocket. They even work for breakfast—just stuff with eggs, cheese, and sausage. That dough base fits every craving.
Helping Picky Folks
To keep choosy eaters happy, lay out a bunch of toppings and let everyone stuff their own. Pass around the bowls, and watch them get creative with what goes inside. We like to use special fork patterns or toothpicks to ID everyone's creation—my niece swears heart-shaped crimps taste best. Trust me, it keeps the peace at family parties.
Common Queries
- → Are there other dough options I can try?
Definitely! You could try puff pastry, crescent roll dough, or even make your own from scratch for a different taste and texture.
- → What else can I put inside?
Mix things up! Toss in some veggies like mushrooms or bell peppers. Cooked sausage is great too, or swap turkey pepperoni for veggie alternatives or the regular kind.
- → Can I prep these beforehand?
Sure thing! Get them ready, stick them in the fridge sealed up tight, and bake them fresh when you’re ready to eat.
- → How do I get the edges to stay closed?
Press the edges tight with a fork, and don’t go overboard on the stuffing. A little water around the edge before sealing can also help hold things together.
- → What dips go well with these?
Pizza sauce works every time, but try ranch, garlic butter, or spicy marinara for a new twist.
- → How can I make them crunchier?
Brush the tops with olive oil before baking, and crank the oven a touch hotter for the last minutes to add crispy magic!