These homemade cheesy pizza pockets are irresistibly golden, crispy, and loaded with gooey melted cheese. They’re simple to prepare, family-friendly, and perfect for quick dinners, snacks, or lunchbox treats.
Why You’ll Love This Recipe
These pizza pockets deliver everything you love about classic pizza in a convenient handheld form. They require minimal prep, use simple store-bought dough, and bake up beautifully in just minutes. They’re customizable, great for meal prep, and ideal for busy weeknights or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 egg, beaten (for egg wash)
1 package refrigerated pizza dough
1 cup marinara or pizza sauce
1 1/2 cups shredded mozzarella cheese
Olive oil for brushing
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the refrigerated pizza dough on a lightly floured surface. Cut it into 6–8 even rectangles.
On one half of each rectangle, spread a spoonful of marinara or pizza sauce, leaving a small border around the edges.
Sprinkle generously with shredded mozzarella and a small amount of Parmesan cheese.
Fold the empty half of dough over the filling to form a pocket, then firmly seal the edges with a fork.
Brush the tops with the beaten egg and sprinkle Italian seasoning over each pocket.
Lightly brush or spray with olive oil to help crisp the surface.
Bake for 12–15 minutes or until the pockets are puffed, crisp, and golden brown.
Allow to cool slightly before serving. Serve with extra marinara for dipping if desired.
Add chopped halal beef pepperoni or beef sausage for extra flavor.
Mix in finely diced bell peppers, onions, or mushrooms for a veggie-packed version.
Use a blend of cheeses such as cheddar, provolone, or Monterey Jack for a richer filling.
Add a pinch of red pepper flakes inside for a spicy kick.
Brush the tops with garlic butter instead of olive oil for added flavor.
Storage/Reheating
Refrigerator: Store cooled pizza pockets in an airtight container for up to 3 days.
Freezer: Wrap each pocket individually and freeze for up to 2 months.
Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes, or air-fry for 4–5 minutes, until heated through and crisp. Avoid microwaving, as it can make the dough soft.
FAQs
Can I use homemade pizza dough?
Yes, homemade dough works wonderfully and gives the pizza pockets an even fresher taste.
Can I make these pizza pockets ahead of time?
Yes, assemble them and refrigerate for a few hours before baking or freeze unbaked pockets for later.
Can I air-fry these instead of baking?
Yes, air-fry at 375°F (190°C) for 8–10 minutes or until golden and crisp.
Can I add vegetables to the filling?
Absolutely—chopped peppers, spinach, onions, or mushrooms work great.
How do I prevent the pockets from leaking?
Avoid overfilling and make sure the edges are tightly sealed with a fork.
Can I use a different type of cheese?
Any good melting cheese works—cheddar, provolone, or a cheese blend are great alternatives.
Why is my dough not crisping?
Ensure the oven is fully preheated and lightly brush the tops with oil to promote browning.
Can I make them without the egg wash?
Yes, but the egg wash helps with browning. You can substitute milk or cream.
Can I freeze them after baking?
Yes, freeze fully cooled pockets and reheat when ready to serve.
What dipping sauces pair well with these?
Marinara, garlic sauce, ranch-style dips, or cheese sauce all pair nicely.
Conclusion
These homemade easy cheesy pizza pockets are a simple, delicious way to enjoy all the flavors of classic pizza in a quick, portable form. With minimal prep and endless customization options, they’re perfect for weeknight meals, snacks, or entertaining. Enjoy them fresh from the oven with your favorite dipping sauce for a comforting and satisfying treat.
These homemade easy cheesy pizza pockets are a fun, portable twist on classic pizza. Made with store-bought dough, marinara sauce, and plenty of melted cheese, they’re quick to assemble and perfect for snacks, dinners, or lunchboxes.
Author:Sophia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:6–8 pizza pockets
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 egg, beaten (for egg wash)
1 package refrigerated pizza dough
1 cup marinara or pizza sauce
1 1/2 cups shredded mozzarella cheese
Olive oil, for brushing
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the pizza dough on a lightly floured surface and cut into 6–8 even rectangles.
On one half of each rectangle, spread a spoonful of marinara sauce, leaving a border at the edges.
Top with shredded mozzarella and a sprinkle of Parmesan cheese.
Fold the dough over the filling to form a pocket and seal the edges with a fork.
Brush tops with beaten egg and sprinkle Italian seasoning.
Lightly brush or spray with olive oil.
Bake for 12–15 minutes or until golden and crisp.
Let cool slightly and serve with extra marinara for dipping, if desired.
Notes
Don’t overfill the pockets to prevent leaks during baking.
Make sure the oven is fully preheated for a crisp crust.
Egg wash helps the tops brown better, but can be swapped with milk or cream if needed.
