Easy Cheesy Pizza Pockets (Printable Version)
# What You'll Need:
→ Dough
01 -
One package (around 250-300 g) premade pizza dough or crescent rolls out of the fridge
→ Filling
02 -
Half a cup pizza sauce
03 -
About a cup of shredded mozzarella
04 -
A handful of pepperoni or swap for sausage, diced peppers, or chopped mushrooms
→ Seasoning
05 -
A pinch of garlic powder (roughly 1/4 teaspoon)
06 -
Quarter teaspoon Italian herbs
→ Finishing
07 -
Some melted butter or olive oil for brushing
08 -
Grated Parmesan to top things off
# Steps to Follow:
01 -
Let these cool for a minute or two. Enjoy warm and dip in extra sauce if you like.
02 -
Lay your filled pockets on the baking tray. Brush the tops with butter or oil, shower on Parmesan, and bake for 12-15 minutes until lovely and golden.
03 -
Shake some garlic powder and Italian seasoning over the filling. Fold each piece of dough over so you’ve got little packages, and press the edges down with a fork so nothing oozes out.
04 -
Dollop 1–2 teaspoons of the sauce onto every square or triangle, leaving a border. Sprinkle cheese and whatever toppings you chose on the sauce.
05 -
On a surface with a bit of flour, roll out your dough. Crescent dough? Split into triangles. Pizza dough? Chop into 8 rectangles.
06 -
Heat your oven up to 190°C. Put down some parchment or grease your baking tray so cleanup’s easy.
# Additional Tips:
01 -
Squish edges down tight with a fork so filling stays in during baking.
02 -
Switch things up inside: use ham with pineapple, layer in spinach and feta, or toss in some BBQ chicken.
03 -
Put together your pockets and freeze them before baking. Bake from frozen when you want, just tack on a couple minutes.
04 -
Stash leftovers in a lidded container in the fridge up to 3 days. Warm in the oven or toaster if you want 'em crispy.