Ingredients
Dough
- 1 tube refrigerated pizza crust
Filling
- 6 tablespoons pasta or marinara sauce
- 1 cup shredded mozzarella cheese
- 12 slices pepperoni
Garnish
- Dried oregano, optional
- Olive oil, for brushing, optional
Homemade pizza pocket recipes with refrigerated crust typically call for one can of pizza dough, about 6 tablespoons sauce, around 1 cup shredded mozzarella, and roughly 12 slices of pepperoni to fill 6 pockets, which matches this lineup.
Ingredients and Why They Matter
Refrigerated pizza crust is the shortcut base; quick pizza pocket recipes almost all rely on canned or refrigerated pizza dough because it bakes into a soft yet crisp crust without long rise times. Pasta or marinara sauce provides the classic tomato, garlic, and herb flavor; these recipes usually use about 1 tablespoon per pocket so the filling is saucy but not soggy.
Shredded mozzarella cheese delivers the gooey, stretchy texture that defines pizza; guides recommend low‑moisture mozzarella for meltiness without excess liquid. Pepperoni slices add savory, slightly spicy flavor; most pepperoni pizza pocket recipes use two slices per pocket to keep the filling balanced.
For garnish, a light brush of olive oil on top helps the pockets brown nicely and adds flavor, a step seen in many homemade pizza pocket and calzone recipes. A sprinkle of dried oregano gives that pizzeria aroma and flavor, just as suggested in the reference recipes.
Step‑by‑Step Instructions
Preheat and prep
I start by setting the oven to 425°F (220°C) and lining a baking sheet with parchment paper. Easy cheesy pizza pocket recipes use this same high temperature and parchment setup to help the crust bake quickly and evenly without sticking.
Prepare the dough
I unroll the refrigerated pizza crust onto the parchment or a lightly floured surface and gently press or roll it into an even rectangle. Then I cut the dough into 6 equal squares using a knife or pizza cutter, exactly as described in well‑known homemade pizza pocket recipes.
Fill the pockets
On one half of each dough square, I add about 1 tablespoon of pasta or marinara sauce, spreading it slightly but leaving the edges clear for sealing. The same amount is used in the reference recipe to avoid leaks. I sprinkle each sauce half with some shredded mozzarella cheese, then top with 2 slices of pepperoni.
Fold and seal
I fold each square diagonally over the filling to create a triangle, then press the edges firmly with a fork to seal all around. Homemade pizza pocket recipes and calzone tutorials stress crimping with a fork or fingers to keep cheese and sauce from leaking during baking. If any spots look thin, I press again or pinch with my fingers.
I transfer the sealed pockets to the prepared baking sheet. If desired, I brush the tops lightly with olive oil and sprinkle dried oregano and a little extra mozzarella on top, mirroring the optional garnishes in the easy cheesy pizza pocket recipes.
Bake and serve
I bake the pizza pockets for about 10–13 minutes, or until they are golden brown and the cheese inside is melted and bubbling. The high temperature and timing match several detailed homemade pizza pocket recipes using refrigerated crust.
Once baked, I remove them from the oven and let them cool slightly for a few minutes so the filling thickens and doesn’t burn when bitten into—pizza pocket and calzone guides all recommend a short cooling period for this reason. I serve warm with extra pasta sauce or ranch for dipping.