Description
These Homemade Cheesy Pizza Pockets are a delightful, easy-to-make snack featuring a tender, flaky dough filled with a savory blend of tomato sauce, mozzarella, Parmesan cheese, and pepperoni. Perfect for lunch, dinner, or a party appetizer, they bake up golden and puffy with a crispy exterior and melty cheesy interior.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, chilled and diced
- 3/4 cup milk
Filling
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup pepperoni slices or any preferred pizza toppings
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and baking powder. Stir well to evenly distribute the ingredients.
- Incorporate Butter: Gradually add the chilled, diced butter into the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs, creating a flaky texture.
- Add Milk: Pour in the milk and mix with a wooden spoon or spatula until the dough starts to come together.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth and pliable.
- Roll Out Dough: Using a rolling pin, roll the dough to approximately 1/8 inch thickness, ensuring evenness for uniform baking.
- Cut Dough Circles: Cut the dough into circles about 3-4 inches in diameter using a cookie cutter or a large glass.
- Prepare Sauce Mixture: In a small bowl, combine tomato sauce with dried oregano and dried basil, mixing well to create a flavorful base.
- Assemble Pizza Pockets: Place a spoonful of the sauce mixture onto the center of each dough circle. Sprinkle mozzarella and Parmesan cheeses over the sauce, then add a few slices of pepperoni or your preferred toppings.
- Seal Pockets: Fold each dough circle in half to form a crescent shape around the filling. Crimp the edges securely with a fork to seal and prevent leakage during baking.
- Prepare for Baking: Arrange the filled pockets on the prepared baking sheet, evenly spaced to allow for expansion.
- Apply Egg Wash: Brush each pizza pocket lightly and evenly with the beaten egg to promote a golden, glossy finish.
- Bake: Bake in the preheated oven for 15-20 minutes or until the pizza pockets are puffed up and have turned golden brown.
- Cool and Serve: Remove from the oven and allow to cool slightly for a few minutes before serving to avoid burns and let flavors meld.
Notes
- You can substitute pepperoni with cooked sausage, vegetables, or keep it vegetarian by just using cheese and herbs.
- For a crispier crust, bake on a preheated pizza stone if available.
- Store leftover pizza pockets in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- To freeze, place uncooked pockets on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to baking time.
- Use low-fat cheese options to reduce fat content without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
Keywords: Cheesy Pizza Pockets, Homemade Pizza Pockets, Easy Pizza Snack, Baked Pizza Pockets, Pepperoni Pizza Pockets, Savory Snack
