Homemade Pepperoni Pizza Pockets
Crispy, cheesy, and yeast-free pizza pockets that come together in just 35 minutes. A perfect quick dinner or after-school snack with a flaky, parmesan-infused crust.
Ingredients
Dough
- 3 cups all-purpose flour The base of your pocket crust
- 1 1/2 tablespoons baking powder Provides lift without using yeast
- 1/2 cup grated parmesan cheese Mixed directly into the dough
- 1/2 teaspoon salt Balances overall flavors
- 1 teaspoon Italian seasoning Adds classic pizza aromatics
- 1/2 cup cold salted butter Cubed; creates a flaky crust
- 2 large eggs Used for the dough mixture
- 3/4 cup milk Adds moisture to the dough
- 1/2 teaspoon minced garlic Enhances the savory flavor
Fillings and Toppings
- 14 ounce pizza sauce Reserve extra for dipping
- 1 1/2 cups shredded mozzarella cheese Melts beautifully inside
- 18 slices pepperoni Classic pizza filling
- 1 cup cooked sausage Crumbled and fully cooked
- 1/2 cup salted butter Melted; for brushing baked pockets
- 1 tablespoon dried parsley Sprinkled on top for garnish
Instructions
- Preheat your oven to 450°F. Line two large baking sheets with parchment paper or spray with nonstick cooking spray.
- In a small bowl, whisk together the eggs, milk, and minced garlic. Set aside.
- In a large mixing bowl, whisk together the flour, grated parmesan, salt, baking powder, and Italian seasoning until evenly combined.
- Cut the cold, cubed butter into the flour mixture using a pastry blender or fork until the texture resembles coarse, damp sand.
- Pour the wet ingredients into the dry bowl and stir with a wooden spoon until the dough just comes together. Do not overmix.
- Turn dough out onto a floured surface. Knead gently about 10 times, then roll out to 1/2 inch thickness.
- Use a 3-inch biscuit cutter or drinking glass to cut circles. Re-roll scraps to use all the dough.
- Place circles on baking sheets. Add 1 tbsp sauce, 1 tbsp cheese, 1 slice pepperoni, and 1 tbsp sausage to the center of each circle.
- Fold circles in half and press edges to seal. Crimp the edges with a fork to ensure the filling stays inside.
- Bake for 13 to 15 minutes until golden brown. Immediately brush with melted butter and sprinkle with parsley.
Notes
Don't overfill! One tablespoon of sauce is enough to prevent bursting. Use cold butter for the flakiest crust. To freeze: cool completely, store in freezer bags for up to 2 months, and reheat in an air fryer for best results.