This four-ingredient pizza pockets recipe makes fluffy, cheesy pockets in no time.

Mozzarella cheese and pepperoni are folded into pizza dough and then baked or air-fried for the perfect ‘pizza bomb’ ready for dipping and dunking.

plated Pizza Pockets with marinara

Homemade Pizza Pockets are the Best Because…

  • Using Pillsbury dough makes for a fluffier and quicker dough.
  • These need only 10 minutes of cooking time, less than traditional dough.
  • They are easy to make ahead for the perfect portable snack or quick lunch on the go.
cheese , pepperoni , biscuit dough and pizza sauce with labels to make Pizza Pockets


Pizza Crust: Any brand will do, there’s no need to buy the name brand. Or try making your own if you have time.

Cheese: Mozzarella cheese sticks are easy to cut into perfect portions, but you can use any kind of shredded or sliced mozzarella cheese.

Pepperoni: Any variety of pepperoni tastes great. Try minis, or cut larger slices of pepperoni into smaller pieces. Chorizo or pancetta would taste great, too!


Chop add-ins like mushrooms, tomatoes, onions, spinach, or black olives. Or fill them with ham, pineapple, mushrooms, or any other favorite pizza toppings.

This recipe is a great way to use leftover chicken, Italian sausage, and taco meat, or you can leave the meat out entirely and add extra cheese.

Serve it with pizza sauce or homemade dip.

How to Make Pizza Pockets

  1. Place shredded cheese and 2 slices of pepperoni into the center of each dough square.
  2. Fold over one edge and pinch the edges to seal (recipe below).
  3. Bake until golden brown.

Serve hot with marinara or ranch.

PRO TIP: Top pizza pockets with freshly grated parmesan cheese and place them under the broiler for an extra tasty, crispy coating.

stack of Pizza Pockets pieces

Storing and Freezing

  • Keep leftover pizza pockets in a covered container in the refrigerator for up to 4 days. Reheat them in the oven, microwave, or air fryer.
  • Freeze pizza pockets on a baking sheet and transfer them to a zippered bag (this way they don’t stick together). They will keep in the freezer for 2 months. Allow them to thaw in the refrigerator before reheating.

More Pizza Faves

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Pizza Pockets on a plate with marinara sauce
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Pizza Pockets

Pizza pockets are the perfect portable and cheesy snack or lunch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author The Shortcut Kitchen


  • 1 can refrigerated pizza crust 13.8 oz
  • 1 cup mozzarella cheese shredded
  • 2 ounces pepperoni chopped
  • cup pizza sauce plus more for dipping (optional)


  • Preheat oven to 400℉.
  • Open can of pizza crust and flatten into a 10×15-inch rectangle. Cut into 6 squares.
  • Spread 1 tablespoon of pizza sauce over half of each square of dough, leaving a ½-inch border.
  • Divide shredded cheese and chopped pepperoni over the sauce.
  • Fold the squares in half and seal the edges with a fork. Place onto a parchment-lined baking tray.
  • Bake for 10-12 minutes or until golden brown. Serve with a side of pizza sauce.


Feeling fancy? Brush your pizza pockets with melted garlic butter as they come out of the oven and sprinkle with parmesan cheese.
Leftover pizza pockets can be kept in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer until heated through. 
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Nutrition Information

Calories: 267kcal | Carbohydrates: 32g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 802mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, dinner, Lunch, Snack
Cuisine American

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