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–+ servings

Pizza Puff Pockets

Golden, flaky puff pastry pockets stuffed with melty mozzarella, pizza sauce, and pepperoni—an easy, handheld pizza-style snack made in under 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Cool time 5 minutes
Total Time 35 minutes
Serving Size 8 pockets

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Knife or pizza cutter
  • small bowl
  • Fork
  • Pastry brush

Ingredients

  • 1 package puff pastry (2 sheets), thawed
  • 1/2 cup pizza sauce or marinara plus more for dipping
  • 1 cup shredded mozzarella cheese
  • 12 to 15 slices pepperoni or other toppings
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder divided (some for optional garlic butter)
  • 1/8 teaspoon red pepper flakes optional
  • 1 large egg beaten (for egg wash)
  • 1 teaspoon water for thinning egg wash
  • 2 tablespoons butter optional, melted (for garlic butter brushing/serving)
  • 1/2 teaspoon Italian seasoning optional (for garlic butter)

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, unfold the thawed puff pastry sheets. If needed, gently roll to smooth seams. Cut into 8 equal rectangles (4 per sheet).
  • Spoon about 1–2 tablespoons of pizza sauce into the center of each rectangle, leaving a 1/2-inch border all around.
  • Top with shredded mozzarella, a few pepperoni slices (about 1–2 per pocket), and a light sprinkle of Parmesan, Italian seasoning, garlic powder, and (optional) red pepper flakes.
  • Fold the pastry over the filling to form a pocket. Press edges to seal, then crimp firmly with a fork so the filling doesn’t leak.
  • Transfer pockets to the prepared baking sheet. In a small bowl, beat the egg with 1 teaspoon water. Brush the tops with egg wash for a glossy, golden finish.
  • Cut 2 small slits on top of each pocket to vent steam. Bake for 18–22 minutes, until puffed and deeply golden.
  • Cool for 5 minutes before serving (filling will be very hot). Serve with extra warmed pizza sauce for dipping. Optional: brush with melted garlic butter (melt 2 tablespoons butter with a pinch of garlic powder and Italian seasoning) right before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for about 10 minutes to keep the pastry crisp.
Freezing: Freeze unbaked pockets on a tray until firm, then store in a freezer bag for up to 2 months. Bake from frozen, adding 5–7 minutes to the bake time.
Tips: Don’t overfill—too much sauce/cheese makes pockets hard to seal. Keep puff pastry cold; if it gets sticky, chill briefly before sealing.
Variations: Swap in provolone, cheddar, or a cheese blend. Add cooked sausage, diced peppers, mushrooms, or olives.

Nutrition

Calories: 265kcal | Protein: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 520mg