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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:

    • 2 store-bought refrigerated pie crusts

    • 1 cup pizza sauce (or marinara)

    • ½ cup finely grated carrots (mini food processor works best)

    • 1 ½ cups shredded mozzarella cheese

    • ½ cup mini pepperoni (or cooked/crumbled sausage, diced ham, or veggies)

    • 1 egg, beaten (for egg wash)

    • 2 Tbsp grated parmesan cheese (for sprinkling)

    • Optional: Italian seasoning or garlic powder for sprinkling

    Directions:

    1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
    2. Roll both pie crusts together into one large rectangle (about 12×16 inches). Trim edges if needed.
    3. Cut into squares, about 4×4 inches.
    4. Mix the grated carrots into the pizza sauce.
    5. On each square, spoon a little sauce mixture on one half only. Top with cheese and toppings, leaving a border.
    6. Fold the empty half of dough over the filling to make a triangle. Press edges firmly with a fork to seal.
    7. Transfer to the baking sheet, brush tops with egg wash, and sprinkle with Italian seasoning, garlic powder, and parmesan cheese.
    8. 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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