Pizza Pockets

5 from 1 vote

If you love a slice of pizza and want to make the easiest handheld version at home, these Pizza Pockets are sure to become a favorite with your family! Easy to customize with any toppings and fillings that you love on a slice.

Prep Time10

Cook Time30

Total Time30

Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: pizza

Servings: Servings

Calories: 399kcal

Ingredients

17.3 ounce box sheet puff pastry thawed
3/4 cup pizza sauce
1 1/2 cups shedded mozzarella cheese divided
1/2-1 cup pizza toppings see note
3 tablespoons garlic butter
2 tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning

Instructions

Preheat the oven to 400°F.
Cut one sheet of puff pastry into 6 even rectangles, each approximately 3 x 4 inches.
Spoon 2 tablespoons of pizza sauce into the center of each rectangle. Spread to within 1/4 inch of the edge. Top each with 2 tablespoons mozzarella cheese, 1 tablespoon fresh snipped basil, and 2 to 3 tablespoons of your desired pizza toppings. Be careful not to overfill, as this can cause the pockets to burst during baking.
Cut the remaining sheet of puff pastry into 6 even rectangles of the same size. Place one on top of each filled rectangle.
Using the prongs of a fork, press firmly around all four edges to seal each pocket completely. Pierce the top of each pocket 2 to 3 times to allow steam to vent.
Brush a thin layer of garlic butter onto a large rimmed baking sheet. Transfer the prepared pockets to the pan and brush the tops generously with the remaining garlic butter. Alternatively, brush the edges and tops with egg wash for an equally golden result.
Sprinkle the tops evenly with Parmesan cheese and Italian seasoning. Add any additional toppings if desired.
Bake for 20 minutes, until the pastry is puffed and starting to brown.
Carefully remove the pan from the oven. Sprinkle the remaining mozzarella cheese evenly over the tops of the pockets. Return the pan to the oven and bake for 5 to 10 minutes more, until the cheese is fully melted and just beginning to turn golden brown at the edges. Serve immediately.

Notes

Storage:

Homemade pizza pockets are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain their crispy texture.

You can freeze unbaked puff pastry pizza tarts. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, no need to thaw; simply add a few extra minutes to the baking time.

Tips

Get creative with your sauces. Pesto, Alfredo, BBQ sauce, or even a balsamic glaze can add unique and delicious flavors to your pizza tarts.
Do not overfill. Too much filling can cause the pockets to burst open during baking. Stick to the amounts listed and you will have clean, perfectly sealed pockets every time.
Brushing the edges with the garlic butter or an egg wash (a beaten egg mixed with a bit of water) helps create a golden crust without burning.
Get creative with fillings. Pepperoni, sausage, ham, onion, bell pepper, olives, tomatoes, mushrooms, jalapeño, pineapple — there are so many delicious combinations to try. Try to avoid overfilling as this can cause the tart to bust during the baking process.
Get creative with toppings. Before baking you could add thinly sliced tomato, olives, or one large pepperoni on top of each pocket in addition to the Parmesan and Italian seasoning.
Seal the crust well with a fork. The prongs of a fork are best for this to prevent the filling from spilling out. You can easily cut a small slit with a paring knife to help vent the pockets too.

Nutrition