Ingredients
Equipment
Method
- Preheat the oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the dough: Unroll refrigerated pizza dough onto parchment paper or a lightly floured surface. Using a knife or pizza cutter, slice dough into 6 equal squares.
- Add the filling: On one half of each dough square, spoon 1 tablespoon of marinara sauce, leaving a border around edges. Sprinkle with shredded mozzarella cheese and top with 2 slices of pepperoni.
- Seal the pockets: Fold each square diagonally to form a triangle, bringing the empty half over the filled half. Press edges firmly with your fingers, then crimp with a fork to create a tight seal along all three sides.
- Add finishing touches: Lightly brush the top of each pocket with olive oil. Sprinkle with dried oregano and a little extra mozzarella if desired.
- Bake: Bake for 10 to 13 minutes, or until pockets are puffed, golden brown, and cheese inside is bubbling. Watch for darker edges as a sign they're done.
- Cool and serve: Let cool for at least 5 minutes before eating (filling will be extremely hot). Serve with warm marinara sauce or ranch dressing for dipping.
Notes
Storage: Store leftover pockets in an airtight container in the refrigerator for 3-4 days. Reheat in a 375°F oven for 10 minutes to restore crispness.
Freezing: Assemble pockets completely, freeze unbaked on a tray until solid, then transfer to freezer bags for up to 2 months. Bake from frozen, adding 5 extra minutes to baking time.
Sealing tip: Press fork crimps firmly through both layers of dough to prevent leaks. Don't overfill, as too much filling prevents proper sealing.
Customization: Try different cheeses, add cooked vegetables, or swap pepperoni for Italian sausage, ham, or your favorite pizza toppings.