Easy Cheesy Pizza Pockets Recipe

There’s something inherently comforting about a little pocket of warm, gooey cheese and savory pizza toppings tucked inside a tender dough fold. These Easy Cheesy Pizza Pockets take all the flavors of your favorite pizza—pepperoni, turkey bacon, ham, melty mozzarella and cheddar, a hint of bell pepper and onion—and wrap them into perfect half-moons you can hold in one hand. They bake up golden in under 20 minutes, making them ideal for busy weeknight dinners, game-day snacks, or an after-school treat.

I first tested this recipe on a rainy Sunday when I wanted something fun, portable, and customizable. The kids loved picking their own fillings, and I appreciated that the dough could be store-bought or homemade. Brushing each pocket with an egg wash and sprinkling Italian seasoning on top gives them a glossy, aromatic crust that looks as good as it tastes. Serve them with extra pizza sauce for dipping, and you’ve got a crowd-pleaser that’s simple to pull off.

Below is what you’ll need and the initial steps to get you rolling—literally—on these delicious little pockets.

Ingredients

For the Dough

• 1 lb (450 g) pizza dough (store-bought or homemade)
• 1 tbsp all-purpose flour (for dusting)

For the Filling

• ½ cup (120 ml) pizza sauce
• 1 cup (100 g) shredded mozzarella cheese
• ½ cup (55 g) shredded cheddar cheese
• 8 oz (225 g) beef pepperoni (sliced or chopped)
• 2 slices turkey bacon, cooked crisp and chopped
• ½ cup (75 g) chicken ham, diced
• ¼ cup (30 g) diced green bell pepper (optional)
• 2 tbsp finely chopped onion (optional)
• 1 tsp Italian seasoning
• Salt & pepper, to taste

For Finishing

• 1 egg, beaten (for egg wash)
• 1 tsp dried oregano or extra Italian seasoning

STEPS

1. Preheat & Prep
   Preheat your oven to 400 °F (200 °C). Line a baking sheet with parchment paper and lightly dust your work surface with the tablespoon of flour. Having your oven and station ready ensures you can move quickly once the pockets are assembled.
2. Roll Out the Dough
   Divide the pizza dough into six equal portions. On the floured surface, roll each piece into a 6-inch (15 cm) circle, about ⅛ inch (3 mm) thick. Try to keep each round uniform so your pockets bake evenly.

1. Mix the Filling
   In a medium bowl, combine the pizza sauce, mozzarella, cheddar, pepperoni, turkey bacon, chicken ham, bell pepper, onion, and Italian seasoning. Season with a pinch of salt and pepper, then stir until every bite will deliver a balanced mix of ingredients.

Assembly, Egg Wash, and Baking to Golden Perfection

With your dough rounds and savory filling ready, you’re just moments away from pulling warm, cheesy pockets out of the oven. In this section, we’ll seal each half-moon, add an egg wash for shine, and bake until puffed and golden.

STEPS

1. Assemble the Pockets
   Lay one dough circle flat on your work surface. Spoon 2–3 tablespoons of the filling into the center, keeping it at least ½ inch from the edge. Gently fold the dough in half over the filling, creating a half-moon shape. Press down lightly to flatten slightly.

1. Seal the Edges
   Dip the prongs of a fork into a little flour (to prevent sticking), then crimp around the perimeter of each pocket. This not only seals in the filling but also creates a decorative edge that will crisp up beautifully.

1. Egg-Wash & Season
   Brush the top of each pocket with the beaten egg, taking care to coat the edges as well. The egg wash gives the dough a glossy finish and helps the oregano or extra Italian seasoning stick. Immediately sprinkle 1 teaspoon dried oregano (or additional Italian seasoning) evenly over all six pockets.
2. Arrange on the Baking Sheet
   Transfer the assembled pockets to the prepared parchment-lined baking sheet, spacing them about 1 inch apart. This gap allows each pocket to expand without sticking to its neighbor.
3. Bake Until Golden
   Slide the baking sheet into the preheated 400 °F (200 °C) oven. Bake for 15–18 minutes, rotating the pan halfway through, until each pocket is puffed, the crust is golden-brown, and the filling is visibly melty through any tiny seams.
4. Cool & Serve
   Remove the tray from the oven and let the pizza pockets rest for 3–5 minutes. This brief cooling step ensures the filling sets slightly, so you avoid steering hot sauce from your first bite. Transfer to a wire rack or platter and serve warm alongside extra pizza sauce for dipping.

Helpful Variations and Tips

• Make Them Mini: Divide the dough into 10–12 smaller rounds for bite-sized appetizers. Adjust bake time to 12–14 minutes.
• Veggie Boost: Stir in chopped spinach, mushrooms, or sun-dried tomatoes to the filling for extra color and nutrition.
• Spicy Kick: Add a pinch of red pepper flakes to the filling or swap regular pepperoni for a spicy variety.
• Cheese Swap: Experiment with provolone, fontina, or a sprinkle of Parmesan in the filling for different flavor profiles.
• Freezer-Friendly: Assemble pockets, freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen—just add 3–4 minutes to the bake time.
• Gluten-Free Option: Use a certified gluten-free pizza dough and ensure your fillings are gluten-free labeled.

With these steps, your Easy Cheesy Pizza Pockets will be crisp, cheesy, and bursting with classic pizza flavors—perfect for any occasion.

FAQs and Conclusion

Q1: Can I make these pizza pockets ahead of time?
Yes. Assemble and seal the pockets through Step 2, then freeze them on a baking sheet until firm. Transfer to a freezer bag. When you’re ready to bake, place frozen pockets on a parchment-lined sheet, brush with egg wash, season, and add 3–4 minutes to the bake time.

Q2: How should I store and reheat leftovers?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 °F oven or toaster oven for 5–7 minutes until warmed through and crisp, or microwave for 45–60 seconds (though the crust won’t be as crisp).

Q3: Can I customize the filling for dietary needs?
Absolutely. For a vegetarian version, omit meats and fold in sautéed mushrooms, spinach, or artichoke hearts. For a gluten-free option, use certified gluten-free pizza dough and verify that all fillings—especially processed meats—are gluten-free.

Q4: What’s the best way to prevent soggy pockets?
Avoid overfilling, and drain any excess moisture from wet ingredients (like fresh tomatoes or peppers) before layering. Sealing the edges firmly and giving them a quick egg wash also helps lock in steam and promotes a crisp crust.

Q5: How can I add more flavor to the dough?
Brush the baked pockets with a garlic-herb butter (melted butter mixed with minced garlic and chopped parsley), or sprinkle freshly grated Parmesan over the tops as soon as they come out of the oven for an extra burst of savory richness.

Conclusion

These Easy Cheesy Pizza Pockets bring all the joy of a classic pizza—tomato sauce, gooey cheese, pepperoni, bacon, and ham—into a handheld, bake-and-go format. With straightforward assembly, make-ahead flexibility, and endless filling variations, they’re perfect for weeknight dinners, party platters, or a fun snack that everyone can customize. Give this recipe a try, experiment with your favorite toppings, and enjoy the satisfaction of homemade pizza in every golden, cheesy pocket.

Print