Easy Cheesy Homemade Pizza Pockets

I love these homemade pizza pockets because you'll just about put whatever you would like inside them. you'll load them with veggies. Or load them with cheese. you'll add all of your favourite pizza toppings!

When I was an adolescent I wont to eat pizza pockets like hell . Or were they called pizza pops? It’s been goodbye , that I don’t even remember?? I’d throw two of them into the microwave (isn’t that how all teenager food is cooked?) which would be my lunch.

Easy Cheesy Homemade Pizza Pockets
Easy Cheesy Homemade Pizza Pockets

Oh, the times once we could eat whatever we wanted and not worry about calories… or apparently nutrition. I desire we ate tons more processed food back then? I mean, i assume technically these are still a touch processed since I used refrigerated pizza crust. But a minimum of you've got the choice of creating your own crust with this recipe. And you'll actually load them filled with healthy things if you wanted to!

We’re just about a pizza family at the instant . Actually, that’s not even true. Two out of three of my kids will only eat pizza . But I’m unsure if I can count these as pizza pockets if I only add cheese to them? I sneaked a touch little bit of pepperoni inside. And directly my 6 year old pulled the pepperoni out of hers. Oh these kids!

Easy Cheesy Homemade Pizza Pockets

INGREDIENTS:
  • 1 refrigerated tube of pizza crust
  • 6 Tablespoons of pasta sauce
  • 1 cup of mozzarella cheese
  • Approximately 12 pepperoni slices
  • Sprinkle of oregano leaves (optional)

INSTRUCTIONS:
  1. Preheat the oven to 425F.
  2. Open the tube of pizza crust and roll it flat on a piece of parchment paper or on a floured surface.
  3. Cut the pizza crust into 6 squares.
  4. Add about 1 Tablespoon of pasta sauce, some mozzarella cheese and 2 pepperoni slices to half of each square.
  5. Fold over each square to make triangular pizza pockets. Seal the edges with a fork.
  6. Optional - Brush the top of each triangle with a small amount of oil. Sprinkle some dried oregano leaves on top then sprinkle with mozzarella cheese.
  7. Bake at 425F for 10 to 13 minutes until they are golden.
  8. Serve with a little bowl of pasta sauce for dipping.

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