Ingredients
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1 lb (450 g) pizza dough (store-bought or homemade)
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1 cup pizza sauce or marinara (thick-style is best)
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1½ cups shredded low-moisture mozzarella cheese
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1–2 cups fillings of choice
(pepperoni, cooked sausage, sautéed veggies, olives, spinach, etc.) -
1 egg + 1 tablespoon water (for egg wash)
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Optional toppings: grated Parmesan, dried oregano, garlic powder
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Divide dough into 6–8 equal pieces. Roll each into a 6–7 inch circle.
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Fill: On one half of each circle, add a small layer of cheese, 1–2 tablespoons sauce, more cheese, and fillings. Leave a ½-inch border.
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Fold & seal: Fold dough over to form a half-moon. Press edges firmly and crimp with a fork.
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Brush & top: Whisk egg and water, brush over pockets, sprinkle with toppings if using.
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Bake for 15–20 minutes until golden brown.
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Cool 5 minutes before serving (the filling will be very hot).
Notes
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Don’t overfill—too much stuffing causes leaks.
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Keep fillings dry: Cook and drain veggies and meats first.
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Cheese barrier trick: Put cheese down before sauce to avoid soggy dough.
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Freezer-friendly: Cool baked pockets completely, wrap individually, and freeze up to 2 months. Reheat at 375°F (190°C) for 20–25 minutes from frozen.