Cheesy Pepperoni Pizza Pockets

A pound of pizza dough is divided into eight pieces and rolled into five-inch rectangles, each filled on one half with a tablespoon of marinara, mozzarella and chopped pepperoni.

The dough is folded over, crimped firmly with a fork, brushed with garlic herb butter and baked at 400°F for fifteen to eighteen minutes.

How to Make It

1. Sheet lined

   Heat oven to 400°F. Line a baking sheet with parchment.

2. Dough filled

   Divide pizza dough into 8 equal pieces and roll each into a 5-inch rectangle. Spoon 1 tablespoon marinara, about 3 tablespoons mozzarella and some chopped pepperoni onto one half of each rectangle, leaving a border.

3. Folded and crimped

   Fold the dough over the filling and crimp the edges firmly with a fork. Place the pockets on the baking sheet.

4. Buttered and slit

   Mix melted butter with garlic powder and Italian seasoning and brush over the tops. Cut one small steam slit in each pocket.

5. Baked

   Bake 15 to 18 minutes, until deep golden and the dough is baked through. Rest 5 minutes before serving because the filling is very hot.

Why This Recipe Works

• Leaving a border of bare dough is what lets the crimp seal.
• A fork crimp holds better than pressed edges as the filling melts.
• Garlic herb butter browns the tops evenly.
• One steam slit keeps the pockets from bursting.

Ingredient Notes

Pizza dough

One pound of refrigerated dough, divided into eight.

Mozzarella

One and a half cups, about three tablespoons per pocket.

Pepperoni

Three ounces, chopped.

Success Tips

• Keep the filling off the border so the seal holds.
• Press the fork crimp all the way around, twice if needed.
• Rest them five minutes; the filling is very hot.

Serving Ideas

Serve warm with extra marinara for dipping.

Storage and Reheating