Pizza Pocket served on a plate with marinara sauce.

Pizza Pockets

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Prep Time: 10 min.
Bake Time: 20 min.
Servings: 1
Difficulty: Beginner

 

Bake ahead and freeze or eat these Pizza Pockets fresh for dinner tonight. Pizza Pockets made a delicious after school snack or work from home lunch; reheat from frozen in the microwave, oven or air fryer.

How To Shape Each Pizza Pocket

Folding the pizza pocket.
  1. Combine 2 Rhodes dinner rolls. Roll out the combined dough on a surface sprayed with nonstick spray to an 8×8 inch square.
  2. Layer fillings of your choice down the center of the dough, leaving 2-inches of clean edges.
  3. Fold the top and bottom over the filling, then fold in the sides pinching the top flap to seal.
  4. Place seal side on a sprayed baking sheet. Add vents on the top by cutting slits 3 small with a sharp knife.
  5. Bake at 350ºF for 20-25 minutes or until golden brown.
  6. Freezing Instructions: After baking let cool and wrap in plastic wrap or foil and freeze for reheating in the microwave, air fryer or oven later.

Filling Combinations

Topping the classic pepperoni pizza pocket.
Classic Pepperoni
(per 1 pocket)

Pepperoni, as desired
1/3 cup shredded mozzarella
1 Tablespoon marinara
1/2 tsp garlic salt

Topping the Hawaiian pizza pocket.
Hawaiian
(per 1 pocket)

Diced pineapple
Canadian bacon, or ham
1/3 cup shredded mozzarella
1 Tablespoon marinara
1/2 tsp garlic salt

Topping the meatball pesto pizza pocket.
Meatball Pesto
(per 1 pocket)

3 meatballs (frozen works well)
1/3 cup shredded mozzarella
1 Tablespoon pesto
1/2 tsp garlic salt

Reheating From Frozen

Microwave

Microwave for 90 seconds.

Oven

Place pocket on the counter to defrost while preheating the oven to 350ºF. Wrap in foil and place on a baking sheet for 10-12 minute.

Air Fryer

Place 1 foil wrapped frozen pocket in the air fryer basket. Air fry at 350ºF for 5-8 minutes.

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