Description
Turn simple dough and a few pantry staples into handheld, cheesy pockets with a satisfyingly crisp crust and molten filling. Great for a quick lunch, after-school snack, or game-night finger food.
Ingredients
Scale
- 1 can refrigerated crescent roll dough or a portion of store-bought pizza dough
- ½ cup marinara or pizza sauce (plus extra for dunking)
- 1 cup shredded mozzarella (or a mozzarella/provolone mix)
- ½ cup sliced pepperoni (or diced toppings of choice)
- Optional: sautéed mushrooms, diced bell pepper, cooked sausage — about ½ cup total
- ¼ tsp garlic powder
- ¼ tsp Italian seasoning or dried oregano
- Olive oil or melted butter, for brushing
- Grated Parmesan, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- Unroll or roll the dough into a thin rectangle. If using crescent dough, press the seams together so it behaves like a single sheet.
- Cut the dough into rectangles (roughly 4 × 6 inches for meal-size pockets; halve for smaller snacks).
- Spoon about 1 tablespoon of sauce onto the center of each piece, keeping a ½-inch margin around the edges.
- Top the sauce with a generous sprinkle of shredded cheese, then add a few pepperoni slices or other fillings. Don’t overfill.
- Fold each rectangle over the filling to form a pouch. Press the edges firmly, then crimp with a fork to seal. Poke one or two small vents in the top to let steam escape.
- Brush the tops lightly with olive oil or melted butter and dust with grated Parmesan.
- Bake 12–15 minutes, until the crust turns golden and puffed. Rotate the sheet halfway if needed for even browning.
- Let the pockets rest 2–3 minutes before serving (the cheese will be very hot). Serve with extra sauce for dipping.
Notes
- Tips & Variations
- If your veggies release water, sauté and drain them first to prevent soggy pockets.
- Swap fillings freely: BBQ chicken, breakfast-style (eggs & bacon), or a Margherita version with fresh basil and tomato.
- For a flakier crust, use puff pastry; for a chewier pocket, use homemade pizza dough rolled a bit thicker.
- Brush with an egg wash (1 beaten egg + 1 tbsp water) for a glossy finish instead of oil or butter.
- Storage & Make-Ahead
- Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5–7 minutes or in an air fryer for a few minutes to restore crispness.
- To freeze: assemble unbaked pockets on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding about 3–5 minutes to the time.
- Quick troubleshooting
- Filling leaking? You probably overstuffed the pocket or didn’t seal the edges firmly — press and crimp well next time.
- Undercooked inside? Make sure dough is rolled thin enough so the filling heats through in the baking time.
Nutrition
- Serving Size: 1 pocket
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg