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There’s something about pizza that just never gets old – especially when it comes in a fun, hand-held form. These homemade pizza pockets are everything kids love (gooey cheese, buttery crust, their favorite toppings) with a little hidden veggie boost that parents can feel good about. They’re quick to prep, freezer-friendly, and the perfect answer to “what’s for lunch?” on busy school mornings. Whether you serve them fresh out of the oven or stash a batch in the freezer for later, these pockets are a guaranteed win for both kids and parents.
P.S. THIS is the perfect coffee to sip while you’re prepping food for the week!
Pizza Pockets
Ingredients:
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2 store-bought refrigerated pie crusts
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1 cup pizza sauce (or marinara)
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½ cup finely grated carrots (mini food processor works best)
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1 ½ cups shredded mozzarella cheese
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½ cup mini pepperoni (or cooked/crumbled sausage, diced ham, or veggies)
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1 egg, beaten (for egg wash)
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2 Tbsp grated parmesan cheese (for sprinkling)
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Optional: Italian seasoning or garlic powder for sprinkling
Directions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Roll both pie crusts together into one large rectangle (about 12×16 inches). Trim edges if needed.
- Cut into squares, about 4×4 inches.
- Mix the grated carrots into the pizza sauce.
- On each square, spoon a little sauce mixture on one half only. Top with cheese and toppings, leaving a border.
- Fold the empty half of dough over the filling to make a triangle. Press edges firmly with a fork to seal.
- Transfer to the baking sheet, brush tops with egg wash, and sprinkle with Italian seasoning, garlic powder, and parmesan cheese.
- Bake 15–18 minutes, until golden brown. Cool slightly before serving.
Click HERE for a Downloadable Recipe Card!
Storage & Reheating:
Fridge (Make-Ahead): Store baked pockets in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer for 5–6 minutes, or microwave for 30–45 seconds.
Freezer (Unbaked): Place assembled pockets on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag. Bake straight from frozen at 400°F for 18–20 minutes.
Freezer (Baked): Let pockets cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a 375°F oven or air fryer for 6–8 minutes, or microwave for 1–2 minutes.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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