Can I freeze pizza pockets?

Freeze pockets after baking, once they've cooled. Individually wrap pockets in aluminum foil and place them in a heavy-duty freezer bag. Frozen pockets can be stored for up to 3 months. Baked frozen pockets can be baked at 350°F (175°C) for 20-25 minutes or until the filling is hot and bubbly.

How long do leftovers keep?

Cool leftover pockets completely at room temperature and refrigerate in an airtight container for up to 4 days.

Best way to reheat leftovers?

Microwave thawing is not ideal if you want a crispy crust. Refrigerated pockets can be baked or air-fried at 350°F (175°C) for 8 to 10 minutes to re-crisp.

Why is my marinara making the dough wet?

If your marinara sauce is too runny, don't put it inside your pizza pockets. Instead, simmer the sauce for 10 minutes or strain it through a sieve. Thicker sauce is less likely to escape from pizza pockets. Runny sauce is likely to escape from pizza pockets and make them burst, especially if you add more than 2 tablespoons of sauce per pocket or add sauce to the 1-inch edge you must seal with a fork.

Why did my pizza pockets burst?

Most broken-open potato pockets have excess potato filling or air. Open seams without well-defined edges can also open. Use the recommended amount of potato filling. Press out air in the center when closing. Use a fork to close the edges. Use a sharp paring knife to cut two small openings across the center of the top of the potato pocket.

Homemade Pizza Pockets with Pepperoni and Mozzarella

By Miles CarrOct 18, 2026

Servings

Level

Easy

Jump to recipe

These pizza dough hand pies serve four people and can be made with 1 pound of pizza dough. Pizza hand pies should be baked for 15-18 minutes at 400°F. Other ingredients in pizza hand pies are thick marinara and pepperoni with mozzarella cheese. Oregano and coarse salt are sprinkled on the dough before baking. The filling will be stretchy, and the crust will be golden brown.

Homemade Pizza Pockets with Pepperoni and Mozzarella

Room-temperature dough rolls up better. I roll out my dough to about 1/4 inch thickness, leaving a 1-inch margin around the filling area without filling. This margin makes it easier to seal and decorate the pastry with a fork. Dusting the countertop with flour prevents the dough from sticking. Cold dough is harder for me to seal.

Thick marinara sauce is the rule I follow. Thin sauce will be absorbed by the pizza crust and other toppings, and you don't want cheese under the edge of the crust. I punch out air bubbles as I form the pizza. I punch two small holes in each crust and apply an egg wash and other seasonings, such as oregano and salt, before baking. Overfilling the crust can cause the seams to open during baking.

Put pockets 2 inches apart on crinkled brown parchment on a sheet of light-colored aluminum. Bake until the crust is golden-brown and you can hear some sizzling in the pockets. Let cool on the baking sheet for 5 minutes. Serve with a cucumber and mozzarella salad or blue cheese dressing on the crust.

Why you'll love this recipe

1One pound of dough will make four pockets. This recipe is a good alternative to homemade pizza for dinner.
2The main work is rolling and filling. Only one baking sheet is needed for baking.
3Store-bought refrigerated dough can be used with this recipe. Using store-bought dough saves time during busy evenings when you don't have time to make dough.
4Thick marinara does not penetrate pizza dough; watery sauce can.
5Block mozzarella melts more effectively than shredded mozzarella in bags. Store mozzarella away from the edge of the bag.
6An egg wash gives the crust color. Sprinkle oregano and coarse salt over the crust.

Instructions

Preheat the oven to 400°F (200°C).

Line a large baking sheet with crinkled brown parchment paper.

Divide the 1 lb (450g) room-temperature pizza dough into four equal 4 oz (113g) portions.

Roll each dough portion on a lightly floured surface into a 6-inch (15cm) circle, keeping it 1/4 inch (6mm) thick.

Spoon 2 tbsp (30ml) thick marinara onto the lower half of each circle, leaving a 1-inch (2.5cm) border around the edge.

Layer 3 to 4 pepperoni slices over the marinara on each dough circle.

Add 1/3 cup (38g) shredded mozzarella to the center of each pocket.

Fold the top half of each dough circle over the filling to form a half-moon.

Gently press air out from the center of each folded pocket.

Crimp the edges with a fork or twist them into a tight rope crimp.

Cut two small steam vents into the top of each sealed pocket with a sharp paring knife.

Whisk the 1 large egg (50g) with 1 tbsp (15ml) water in a small bowl.

Brush a light, even coating of egg wash over each pocket.

Dust the damp dough with the dried oregano flakes.

Sprinkle the coarse salt over the pockets.

Place the pockets on the prepared baking sheet, spacing them at least 2 inches (5cm) apart.

Bake at 400°F (200°C) for 15 to 18 minutes, until the crust is golden-brown and slightly blistered.

Rest the pockets on the pan for 5 minutes.

Transfer the pizza pockets to a neutral ceramic plate.

FAQ

I recommend using refrigerated pizza dough from a store if possible. Let the dough sit at room temperature for 30 minutes before rolling. Refrigerated dough can shrink when pressed by a pin during rolling, while dough left to sit is more elastic and easier to roll out.

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