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Pepperoni Pizza Pockets
Pepperoni Pizza Pockets
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Handheld pepperoni pizza pockets with a flaky homemade crust, similar to a calzone but more deliciously convenient!
Ingredients:
  • 2 (9-inch) pie crusts, homemade or store-bought
  • 1/3 cup pizza sauce, homemade or store-bought
  • 1 to 1 1/2 cups grated mozzarella cheese
  • 1/2 cup diced pepperoni
  • 2 tablespoons minced fresh basil
  • 1 egg plus 1 tablespoon water, for the egg wash
Instructions:
  • Preheat the oven to 375°F and prepare a baking sheet by lining it with parchment paper.
  • Roll out the pie crust on a lightly floured surface until it's 1/8-inch thick. Thaw the store-bought crust if using. Use a 6-inch round cutter to cut circles. Aim for 3 hand pies per crust; re-roll as needed. Place rounds on a baking sheet.
  • Prepare the pizza pockets: Start by gently spooning 2 to 3 teaspoons of flavorful pizza sauce onto each circle of pie dough. Next, generously sprinkle 2 tablespoons of grated mozzarella over the sauce, then add 1 tablespoon of diced pepperoni and a hint of fresh basil. Remember to leave a 1/2-inch border around the edges to ensure a seamless seal.
  • To seal the pizza pockets, brush egg wash around the edges of the hand pie, fold it over, and press the edges with a fork or crimp between your fingers to seal completely. Poke a few holes in each hand pie with a fork for steam to escape.
  • To bake the hand pies, coat them with egg wash and bake for 20 minutes until the crust turns golden brown. It's fine if some filling seeps out. Allow them to cool slightly before serving. Leftovers keep well in the fridge for 3 to 4 days and can be reheated in a 350°F oven for 10 minutes. You can prepare these pizza pockets ahead of time, chill them in the fridge, or freeze them after baking and cooling. To reheat from frozen, bake at 325°F for roughly 20 minutes until heated through.

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