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Homemade Easy Cheesy Pizza Pockets

Handheld, cheesy, and utterly customizable—these Homemade Easy Cheesy Pizza Pockets deliver crisp golden dough, gooey melted cheese, and your favorite pizza fillings. Perfect for lunchboxes, game day, or make-ahead freezer meals. Quick to assemble and simple to bake, they’re a crowd-pleaser that tastes better than store-bought.
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Prep Time 1 hour
Cook Time 12 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Italian
Servings 8
Calories 433 kcal

Ingredients
  

Dough — Option A: Quick yeasted dough (makes ~8 medium pockets)

  • 3 ½ cups 440 g all-purpose flour
  • 1 packet 7 g / 2¼ tsp instant yeast
  • 1 ¼ cups 300 ml warm water (105–115°F / 40–46°C)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1½ tsp salt

Dough — Option B: Shortcut (choose one)

  • 1 lb 450 g store-bought pizza dough —OR—
  • 2 cans 10 oz each refrigerated flaky biscuits (flattened) — makes smaller pockets

Basic pizza sauce & filling base

  • 1½ cups 375 ml marinara or pizza sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil or a few fresh leaves, chopped
  • 2 cups 200 g shredded mozzarella
  • 1 cup 100 g grated Parmesan (optional, for umami)
  • 1 cup about 100 g pepperoni slices or cooked sausage crumbles (optional)
  • 1 small bell pepper finely diced
  • ½ small red onion finely diced
  • ½ cup about 70 g mushrooms, sautéed and drained (optional)
  • Fresh basil or parsley to finish

Egg wash & finish

  • 1 egg + 1 tbsp water beaten (for egg wash; optional)
  • Sesame or poppy seeds for sprinkling optional
  • Optional add-ins choose any
  • Ricotta 2–4 tbsp per pocket, if desired
  • Cooked shredded chicken ½–1 cup
  • Roasted zucchini or eggplant chopped
  • Crushed red pepper flakes garlic powder, or fresh minced garlic

Instructions
 

If making Dough — Option A (Quick yeasted dough)

  • Proof yeast: In a large bowl combine warm water, sugar and yeast. Stir and rest 2–3 minutes until foamy. If no foam appears, replace the yeast.
  • Make dough: Add olive oil, salt and about 2 cups of the flour. Stir to form a shaggy dough.
  • Knead: Transfer to a floured surface and knead, adding the remaining flour as needed, until smooth and elastic (≈7–9 minutes). Or use a stand mixer with a dough hook for 5–7 minutes.
  • First rise: Lightly oil the dough, place in a bowl, cover with plastic or a damp towel and let rise 45–60 minutes until doubled. For a quicker approach, proof in a warm spot but monitor closely.

Shortcut dough — Option B

  • Remove store-bought dough from refrigerator 20–30 minutes before shaping to relax.
  • For biscuits: flatten each biscuit into a 4–5 inch disk with your palm or rolling pin.

Prepare fillings & sauce

  • Sauté wet vegetables (mushrooms, zucchini, peppers, onions) briefly until moisture is reduced and flavor concentrated. Drain well.
  • If using raw meats (sausage, ground beef), cook fully and drain excess fat.
  • Mix cheeses in a bowl. Taste your sauce; add a pinch of sugar if it’s too acidic. Avoid a watery sauce.

Shape & assemble pockets

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  • Divide dough into 8 even pieces. On a lightly floured surface roll each piece into a 6–7 inch circle (or rectangle). For biscuits use already flattened discs.
  • Spoon about 1–2 tablespoons of sauce onto the center of each dough piece, keeping a ¾-inch border. Too much sauce causes sogginess.
  • Add 2–3 tablespoons of shredded cheese on top of the sauce; then add meats/veggies. (Layering cheese under toppings helps bind the filling.)
  • Lightly brush the border with water or egg wash. Fold the dough over into a half-moon or rectangle and press edges to seal. Crimp the edges with a fork for a tight seal.
  • Place pockets seam-side down on baking sheet. Brush tops with egg wash for gloss and color; sprinkle seeds if desired. Cut 1–2 small steam slits on top.

Bake & finish

  • Bake at 425°F (220°C) for 12–18 minutes until golden brown and crisp. Smaller pockets finish faster; larger ones need longer. Rotate the tray halfway for even browning.
  • Let rest 5–7 minutes on a rack before serving (molten cheese is very hot).

Alternate cooking methods (if desired)

  • Air fryer: Preheat to 375°F (190°C). Cook 6–10 minutes, flipping once. Adjust time for pocket size.
  • Pan-fry: Heat a thin film of oil over medium heat; cook 3–4 minutes per side until golden.
  • From frozen: Bake from frozen at 400°F (200°C) for 18–25 minutes; tent with foil if browning too quickly.

Notes

  • Prevent sogginess: Always sauté vegetables and drain well. Use a modest amount of sauce (thin smear). Pre-bake crust for 2–3 minutes if you want an extra-crisp base.
  • Cheese: Freshly shred block cheese for the best melt; pre-shredded cheese contains anti-caking additives that change texture.
  • Sealing: Use egg wash or water to create a better seal. For an extra-strong seal fold a thin strip of dough over the seam before crimping.
  • Make-ahead & freezing: Assemble pockets on a lined tray and flash-freeze 1–2 hours until firm. Transfer to a resealable bag with parchment between layers. Freeze up to 2–3 months.
  • Baking from frozen: Do not thaw; bake at 400°F (200°C) for 18–25 minutes until golden and internal temp reaches 165°F (74°C).
  • Reheating: Oven 350°F (175°C) for 8–12 minutes; air fryer 350°F for 3–6 minutes. Microwave will soften crust—finish in skillet or oven to crisp.
  • Variations: Margherita (fresh mozzarella + basil), Meat-lover (pepperoni + sausage + bacon), Veggie (roasted peppers + spinach + feta), Buffalo Chicken (shredded chicken + buffalo sauce + blue cheese), Dessert (Nutella + banana, bake & dust with powdered sugar).
  • Gluten-free: Use a store-bought gluten-free dough or make a GF dough (rice flour/tapioca/xanthan gum). Watch for faster browning.
  • Kid-friendly: Make mini pockets with biscuit dough and mild fillings. Serve with small cups of marinara for dipping.