Pepperoni Pizza Pockets Recipe

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Beverley November 22, 2020

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.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Serves:

Ingredients

  • 1pie crust9-inch, homemade or store bought
  • cupsmozzarella cheeseshredded
  • 1cuppepperoni slices
  • 1cupmarinara sauce
  • 1egg

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Place the pie crust on a lightly floured surface. Roll the crust out into a 12-inch circle.

  3. 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.

  4. Sprinkle the cheese evenly over the 6 crust shapes. Top with slices of pepperoni to cover, leaving a small border around the edges.

  5. Beat the egg in a small bowl. Brush the egg along the border of the dough.

  6. 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.

  7. 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.

  8. 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.

  9. Bake the pizza pockets for 15 to 20 minutes until golden brown. Serve immediately with a marinara sauce for dipping.

Nutrition

  • Calories: 559.07kcal
  • Fat: 40.70g
  • Saturated Fat: 17.96g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 14.57g
  • Polyunsaturated Fat: 3.32g
  • Carbohydrates: 24.21g
  • Fiber: 1.48g
  • Sugar: 2.99g
  • Protein: 22.94g
  • Cholesterol: 115.10mg
  • Sodium: 1395.41mg
  • Calcium: 339.27mg
  • Potassium: 323.34mg
  • Iron: 1.57mg
  • Vitamin A: 132.64µg
  • Vitamin C: 1.14mg
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