
How To Make Pepperoni Pizza Pockets
Satisfy your pizza cravings with these homemade pepperoni pizza pockets. The crust is layered with flavorful pizza toppings with a side of marinara sauce.
Serves:
Ingredients
- 1pie crust9-inch, homemade or store bought
- 1¼cupsmozzarella cheeseshredded
- 1cuppepperoni slices
- 1cupmarinara sauce
- 1egg
Instructions
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Preheat the oven to 350 degrees F.
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Place the pie crust on a lightly floured surface. Roll the crust out into a 12-inch circle.
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Use a 4-inch cookie cutter to cut out 6 of your desired shapes. Transfer the shapes to a sheet pan lined with a silicone baking mat or parchment paper.
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Sprinkle the cheese evenly over the 6 crust shapes. Top with slices of pepperoni to cover, leaving a small border around the edges.
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Beat the egg in a small bowl. Brush the egg along the border of the dough.
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Gather the dough scraps and re-roll the dough to a similar thickness. Cut out 6 more of your shapes. Lay the shapes on top of the pepperoni layer. Use a fork to crimp the edges shut.
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For a standard pizza pocket, use a paring knife to cut a few lines in the top. For a jack-o-lantern, use a paring knife to carefully cut out eyes and a mouth.
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Brush the tops of the pizza pockets with the egg wash. The pockets can be baked immediately or covered loosely with plastic wrap and stored in the fridge.
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Bake the pizza pockets for 15 to 20 minutes until golden brown. Serve immediately with a marinara sauce for dipping.
Nutrition
- Calories:Â 559.07kcal
- Fat:Â 40.70g
- Saturated Fat:Â 17.96g
- Trans Fat:Â 0.62g
- Monounsaturated Fat:Â 14.57g
- Polyunsaturated Fat:Â 3.32g
- Carbohydrates:Â 24.21g
- Fiber:Â 1.48g
- Sugar:Â 2.99g
- Protein:Â 22.94g
- Cholesterol:Â 115.10mg
- Sodium:Â 1395.41mg
- Calcium:Â 339.27mg
- Potassium:Â 323.34mg
- Iron:Â 1.57mg
- Vitamin A: 132.64µg
- Vitamin C:Â 1.14mg
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