Easy Pepperoni Pizza Pockets

9 pockets | Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients:

Skip the frozen aisle and cook up these easy (and cheesy) pizza pockets

Looking for a quick, delicious after-school snack? These pepperoni pizza pockets are packed with local Ferndale Farmstead shredded mozzarella and parmesan cheese, making them the most dippable, cheesiest option for refueling hungry students (and their hungry parents, too).


Easy Pepperoni Pizza Pockets

9 pockets | Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients:

  • 1 can prepared pizza dough
  • 1 cup prepared marinara sauce
  • 1 cup shredded Ferndale Mozzarella cheese (4oz)
  • ½ cup pepperoni, coarsely chopped
  • 1 egg, beaten
  • ¼ cup finely grated Parmesan
  • Dried oregano
Directions:
  1. Preheat oven to 400℉. Spray a large sheet pan with cooking spray.
  2. Unroll pizza dough on a very lightly floured countertop and gently roll or stretch it out into a 12” square. Cut into nine 4” squares.
  3. Place 1 teaspoon marinara in center of each square. Top with mozzarella and a few pieces of pepperoni.
  4. Brush edges of dough with egg and fold dough over filling to make a triangular shape. Use the tines of a fork to seal the edges. Repeat with remaining pieces of dough and filling.
  5. Place pockets on prepared sheet pan and brush tops with egg. Sprinkle with Parmesan and oregano.
  6. Bake until golden brown, about 15 minutes.
  7. Serve warm with remaining marinara for dipping.

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