2sheetsfrozen puff pastrythawed per package directions
¾cuppizza sauce
18pepperoni slices
¾cupshredded mozzarella cheese
1egg
1tablespoonwater
¾teaspoonItalian 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).