Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular at our son’s birthday party, but you can be sure adults will love them too! —Robin Werner, Brush Prairie, Washington
Pepperoni Pizza Pockets
Updated on Dec. 13, 2023
Pepperoni Pizza Pocket Tips
Can you use store-bought dough to make pepperoni pizza pockets?
Yes! You can use store-bought dough to make pepperoni pizza pockets. Look for refrigerated or frozen options at your grocery store.How can you make pepperoni pizza pockets your own?
It’s easy to make pepperoni pizza pockets your own. Try using cooked, crumbled sausage instead of pepperoni, add your favorite veggies, or try out different cheeses. You can even serve the pockets with ranch or garlic dip. Get inspired by these pizza recipes!How should you store leftover pepperoni pizza pockets?
Leftover pepperoni pizza pockets should be cooled, and kept in an airtight container in the refrigerator. If you don't plan to eat them within 3 days, wrap the baked, cooled pockets in plastic and freeze for up to 3 months. To reheat, microwave or bake them at 350°F for 10 to 15 minutes or until heated through.—Julie Schnittka, Taste Recipes Senior Editor
Pepperoni Pizza Pockets
Prep Time
1 hour
Cook Time
20 min
Yield
16 pockets
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- 1 can (8 ounces) pizza sauce, divided
- 96 slices turkey pepperoni
- 4 cups shredded part-skim mozzarella cheese
- 1 large egg, lightly beaten
- 8 teaspoons grated Parmesan cheese
- 2 teaspoons Italian seasoning
Directions
- Preheat oven to 400°. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Divide dough into 16 pieces. On a lightly floured surface, roll each dough portion into a 6-in. circle. Place 2 teaspoon pizza sauce, 6 slices pepperoni and 1/4 cup mozzarella on each circle. Lightly brush edge of 1 circle with egg. Bring dough over filling; press firmly, then crimp seam to seal. Repeat to fill and seal remaining circles.
- Place on greased or parchment-lined baking sheets. Brush with egg; sprinkle with Parmesan and Italian seasoning. Bake until golden brown, 18-20 minutes. Warm remaining pizza sauce; serve with pizza pockets.
Nutrition Facts
1 pocket: 316 calories, 9g fat (5g saturated fat), 47mg cholesterol, 751mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 16g protein.
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