Homemade Puff Pastry Pizza Pockets
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These homemade Puff Pastry Pizza Pockets are stuffed with your favorite pizza toppings and heaps of gooey cheese inside of buttery puff pastry dough. Ready in under 30 minutes, they’re perfect for an easy weeknight dinner.
Pizza is one of my family’s favorite meals but sometimes we like to change things up. These flaky pizza pockets always get a thumbs-up, especially with the Teens.
I mean, who can resist the combination of melted cheese, zesty sauce and your favorite pizza toppings wrapped up in a flaky dough and served in a handheld version?!
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
This pizza pocket recipe tastes similar to the popular Hot Pockets found in the freezer section at the grocery store. But we love making them from scratch!
We prefer making these at home because they’re easy to make with simple ingredients and come together quickly. And the best part is how customizable they are – you can add different fillings so you never have to eat the same version twice.
Teens and kids love these flaky pastries and they freeze well, too. If you’re into meal prepping, make a big batch and freeze some for future meals and snacks. If you love pizza flavors you’ll also enjoy making pepperoni calzones using pizza dough for the base and this delicious pepperoni dip is always a hit.
Ingredients
- store-bought puff pastry – be sure to thaw before using, following the package instructions.
- pizza sauce – any brand or homemade will work.
- pepperoni slices – see our variations below for more options.
- mozzarella cheese – we used store-bought shredded for convenience.
- egg + water – to make an egg wash.
- Italian seasoning blend – adds flavor to the outer crust and looks pretty for serving.
Get the complete ingredients & directions in the recipe card below.
How to Make Puff Pastry Pizza Pockets
Line a baking sheet with parchment paper and set aside. Preheat the oven to 400 degrees F.
Cut the thawed puff pastry sheet into 6 equal rectangles.
Add the pizza sauce to the center of each rectangle, keeping the sauce away from the edges of the pastry.
Place 3 pepperonis on top of the sauce, and top with mozzarella.
Lightly brush the edges with water to help seal the pizza pocket.
Cut the second sheet of puff pastry into 6 equal triangles. Place a rectangle over each of the pockets. Use the backside tines of a fork to press the edges and seal them closed.
Whisk the egg with a tablespoon of water. Brush the egg wash over the homemade pizza pockets, then immediately sprinkle the Italian seasoning on top.
Place the pockets on the prepared baking sheet. Bake for 18-20 minutes at 400 degrees F until they are puffed and golden brown. Remove from the oven and allow them to cool slightly before serving.
Tips for Making
- Puff pastry can be found in the freezer section at most grocery stores.
- Using a pizza cutter to cut the pastry works well.
- If you are going to add veggies to the filling, be sure to cook them beforehand. If you don’t cook them, they will add too much moisture and the pastry crust won’t be as crispy.
- Avoid adding too much filling. Overfilling will cause them to leak out from the pockets as they are baking.
- The egg wash and seasoning is optional, but it gives them more of a pizza place look.
- Cooling them on a wire rack helps to keep the pockets crispy.
Substitutions and Variations
- Meat: cooked Italian sausage, ground beef, grilled chicken slices, spicy pepperoni, mini pepperoni (you will want to use more than 3 pepperonis since they are smaller).
- Veggies: sauteed mushrooms, onions, black olives, green peppers.
- Cheese: string cheese or fresh mozzarella can be used in place of shredded cheese.
- If desired, top with grated parmesan cheese.
What to Serve With
These pizza pockets are great when dipped in a side of marinara sauce, alfredo, or warmed pizza sauce.
For an after school snack you can serve alongside fresh fruit to balance out the meal. When we have these for dinner we like to make a simple dinner salad.
These are also a hit on game day! Be sure to check out our favorite football finger foods and the best game day recipes. There are many great recipes to choose from that can be served for other occasions as well.
How to Store
Pizza pockets are best when eaten the same day they are made. However, you can store them in the fridge in an airtight container for up to 3 days. Reheat in the oven for 15 minutes at 350 degrees F or in the air fryer.
Can You Freeze Homemade Hot Pockets?
Yes! Follow the instructions for cooking. Once they have cooled, place them on a baking sheet and flash freeze for 30-60 minutes.
Transfer to a freezer bag and freeze for 1-2 months. Reheat directly from the freezer to the oven at 350 degrees F for 15-20 minutes.
If you’re ready to take your pizza game to the next level, our Puff Pastry Pizza Pockets are a game-changer. Featuring classic pizza flavors, these flaky pizza pastries are sure to be a hit at the dinner table, parties or anytime you need to feed hungry teenagers.
More Easy and Delicious Pizza Recipes:
- Air Fryer Totinos Pizza Rolls
- Air Fryer Naan Pizza
- French Bread Pizza – oven bake and air fryer directions
- Air Fryer Calzones
**Save Puff Pastry Pizza Pocket Recipe for Later**
Homemade Puff Pastry Pizza Pockets
Ingredients
- 2 sheets frozen puff pastry, thawed per package directions
- ¾ cup pizza sauce
- 18 pepperoni slices
- ¾ cup shredded mozzarella cheese
- 1 egg
- 1 tablespoon water
- ¾ teaspoon Italian seasoning blend
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray and set aside.
- Cut one of the thawed puff pastry sheets into 6 equal-sized rectangles. A pizza cutter works great for this.
- Spoon the pizza sauce onto the center of each puff pastry rectangle, being careful to keep the sauce away from the edges.
- Place three pepperoni slices over the pizza sauce, then top with shredded mozzarella cheese.
- Brush water onto the outer edges of the puff pastry. This helps the pieces of pastry dough stick together and seal the pocket closed.
- Cut the remaining sheet of puff pastry into 6 equal-sized rectangles. Place a rectangle over each of the filling-topped pastries. Using the backside of a fork, press down around the edges to seal the pocket closed, making sure the edges are well sealed. If the fork sticks to the dough, dip it in a little water before sealing.
- Make the egg wash by whisking together the egg and 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the pizza pockets, covering completely. Immediately sprinkle the Italian seasoning over the top.
- Place the pizza pockets on the prepared baking sheet and bake at 400 degrees F for 18-20 minutes until the pockets are puffed up and golden brown.
- Cool slightly on a wire rack before serving.
Notes
- Don’t overstuff the pockets or they may burst open or the fillings may leak out while baking.
- Filling options: cooked Italian sausage or hamburger, grilled chicken slices, mushrooms, olives, onions. Saute the vegetables before using to avoid adding too much moisture to the pockets.
- Serving options: can be topped with grated parmesan cheese and dipped in warmed pizza sauce, marinara or alfredo sauce.
- How to store leftovers: best eaten the day they are made but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for about 15 minutes. Can also be reheated in the air fryer.
- To freeze: flash freeze stuffed pockets on a baking tray for 30-60 minutes. Transfer to a freezer storage container or freezer bag and store in the freezer for 1-2 months. To reheat from frozen: in the oven at 350 degrees F until heated through (about 15-20 minutes).
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
