Homemade Pizza Pockets

Golden brown puff pastry pockets on a black cookie sheet.

5 from 1 vote

Discover the mouthwatering delight of homemade pizza pockets made with flaky puff pastry - a simple recipe that satisfies all your cheesy cravings!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Lunch, Main

Cuisine: American

Servings: Servings

Calories: 540kcal

Author: Keri

Ingredients

2 sheets Puff Pastry thawed
¾ cup Pizza Sauce
18 slices Pepperoni
¾ cup Pizza Cheese Blend shredded
1 Egg
1 tablespoon Water
Italian Seasoning Blend

Instructions

Preheat the oven to 400 degrees F. Line the baking sheet with parchment paper or spray the sheet with non-stick cooking spray. Set aside.
Place the thawed puff pastry on a cutting board. A tiny bit of of all-purpose flour can be used if needed to lightly flour the surface. Using a sharp knife, cut the puff pastry into six equal size rectangles.
Spoon the pizza sauce onto the center of each of the rectangles. Be careful and keep the sauce away from the edges of the pastry.
Place 3 pepperoni slices over the pizza sauce on each pizza pocket.
Sprinkle the shredded cheese over the sliced pepperoni.
Use a pastry brush and brush the edges of the puff pastry with a little bit of water. This will help seal the top piece of pastry to the bottom piece.
Cut the second piece of pastry dough into six equal size rectangles and place over the tops of each pizza pocket.
In a small bowl, whisk together the egg and 1 tablespoon water. Brush the egg wash over the top of the dough.
Using a fork, crimp down the edges, all the way around the pizza pockets.
Sprinkle with Italian seasoning blend.
Place these easy homemade pizza pockets into the preheated oven and bake until golden brown.
They will take about 18 - 20 minutes to bake. Cooking time may vary depending on your oven.
Let the pepperoni pizza pockets cool slightly. Serve them with a small amount of pizza sauce on the side for dipping if you like.

Notes

You can assemble the pizza pockets directly on the parchment paper-lined baking sheet, or move them at any point during the process. Whichever works best for you.

Keep the pizza sauce away from the pastry edges. This makes it much easier to get a good seal and helps prevent sogginess.

Brush the pastry edges with water before topping with the second piece; this helps the two layers seal together.

Crimp the edges firmly with a fork all the way around. A tight seal is what keeps the filling from leaking out in the oven.

The pockets are done when they're golden brown with visible flaky layers, about 18-20 minutes, but ovens vary, so keep an eye on them near the end.

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