Dinner

Pizza Pockets Recipe

Byluca Carter November 27, 2025November 27, 2025

Introduction

These pizza pockets are a fun and easy twist on classic pizza, wrapped in flaky puff pastry. Perfect for a quick snack or party appetizer, they combine your favorite toppings with gooey cheese inside a crispy, golden crust.

The image shows a stack of three golden brown puff pastries on a white marbled surface. Each pastry is square-shaped with crimped edges, flaky textures, and shiny tops sprinkled with black sesame seeds. The top pastry is broken in half, revealing a rich, chunky red tomato filling with bits of herbs inside. In the background, there is a white bowl filled with thick red sauce. A woman's hand is reaching toward the pastries, showing a sense of warmth and invitation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry, defrosted
Pizza sauce, as needed

1½ cups mozzarella cheese, shredded
Bell pepper, chopped (optional)

Sliced onion (optional)
Pepperoni slices (optional)

Favorite pizza toppings of your choice
1 egg
1 tablespoon water

Nigella seeds (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Gently unfold the defrosted puff pastry sheet and roll it out slightly thinner with a rolling pin.

Step 3: Cut the pastry into 8 equal pieces. Then cut each piece in half along the width to make 16 smaller pieces. For thinner layers, roll these pieces out a bit more. You may then cut them in half again to end up with 8 smaller pastries, or keep them as is for 4 larger ones.
Step 4: Place half of the pastry pieces on a parchment-lined baking tray.
Step 5: In a small bowl, beat together the egg and water to make the egg wash.

Step 6: Spread a spoonful of pizza sauce in the center of each pastry piece on the tray. Add your favorite toppings and a generous sprinkle of shredded mozzarella cheese.
Step 7: Brush the edges of each pastry piece with the egg wash. Top with the remaining pastry pieces and seal the edges by crimping with a fork. Repeat for all pastries.
Step 8: Make 2-3 small slits on top of each pocket with a sharp knife to allow steam to escape. Brush the tops with more egg wash and sprinkle nigella seeds if using.

Step 9: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
Step 10: Let the pizza pockets cool slightly before serving. Enjoy warm!

Tips & Variations

Customize your pockets with any pizza toppings you love, such as mushrooms, olives, or cooked sausage.

For extra crispiness, chill the filled pockets briefly before baking.
Use whole wheat or gluten-free puff pastry for dietary needs.
Serve with a side of marinara sauce for dipping.

Storage

Store leftover pizza pockets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the pastry soggy.

How to Serve

Four golden brown, rectangular pastries with crispy, flaky layers are arranged on a white plate, sitting on a white marbled surface. Each pastry has small vent slits on top, showing slightly puffed, uneven textures. The pastries have a shiny glaze that makes them look freshly baked and crisp on the outside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pizza pockets ahead of time?

Yes, you can assemble the pockets and keep them refrigerated, covered, for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze pizza pockets?

Absolutely. Freeze baked or unbaked pizza pockets in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge before baking or reheating.