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Close up of Homemade Pizza Pockets showing fork-pressed edges and garlic butter glaze.

Homemade Pizza Pockets: The Ultimate Golden-Brown and Cheesy Recipe

These Homemade Pizza Pockets feature a golden-brown, garlic-butter brushed crust filled with melted mozzarella and pepperoni. Perfectly toasted with charred spots and fork-pressed edges, they are the ultimate handheld snack or easy dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 pockets
Course: Dinner, Lunch, Snack
Cuisine: American, Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) Pizza Dough Store-bought or homemade
  • 1/4 cup (30g) All-Purpose Flour For dusting
  • 2 cups (225g) Mozzarella Cheese Low-moisture, shredded
  • 4 oz (113g) Pepperoni Slices Thinly sliced
  • 3 tbsp (42g) Unsalted Butter Melted
  • 1 tsp (3g) Garlic Powder
  • 1 tsp Dried Oregano Flakes
  • 2 tbsp (10g) Grated Parmesan Cheese Finely powdered
  • 1 cup (240ml) Marinara Sauce For dipping

Equipment

  • 1 Rolling Pin
  • 1 Baking Sheet Or pizza stone
  • 1 Pastry Brush For garlic butter

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Divide the 1 lb (454g) pizza dough into 6 equal portions and roll each into a 6-inch (15cm) circle on a floured surface.
Assembly
  1. Place mozzarella and pepperoni on one half of each dough circle, leaving a small border around the edge.
  2. Fold the dough over the filling and use a fork to press and crimp the edges tightly shut.
Baking
  1. Whisk melted butter and garlic powder. Brush onto the pockets, then sprinkle with oregano and parmesan.
  2. Bake for 12-15 minutes until golden-brown with visible toasted charred spots. Serve warm with marinara.

Notes

Use a pizza stone for a crispier bottom crust.
Do not overfill to prevent the cheese from leaking out during the bake.