Homemade Pizza Pockets
These homemade pizza pockets are easy to make on those busy weeknights, for school lunches, and even game day snacks. Whether you’re tailgating, getting ready for a Super Bowl party, or looking for something quick the kids will love.
Post includes Weight Watchers points.
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Homemade pizza pockets are delicious, handheld snacks made with crescent roll dough stuffed with a savory mix of sausage, pepperoni, mozzarella, and marinara sauce. Rolled in breadcrumbs and baked until golden brown, they’re crispy, gooey on the inside, and loaded with flavor.
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Homemade Pizza Pockets
I’ve got to say, pizza pockets have become a firm fave in our house. They’re easy to make, super kid-friendly, and I love that you can whip them up in less than 30 minutes (35 minutes but who’s counting). We add them to the lunchboxes, serve them at a tailgate, or keep them on hand for after-school snacks. My kids are obsessed, and I have to admit, I get pretty excited when they’re on the menu too!
And, pizza pocket recipes are perfect for football season! I can’t tell you how many times I’ve made these for Super Bowl parties and family picnics, and they’re devoured quickly. You can also customize the filling to suit everyone’s tastes. I usually make a few batches with different fillings.
We are a pizza-loving family, so we can’t get enough of these Air Fryer Pizza Rolls, and yes you guessed it, this Pizza Dip Recipe. We like to transform anything and everything into pizza form. Who doesn’t love pizza in any shape or form dare I say, for breakfast, lunch, and dinner? #areyouwithme
Ingredient Notes
- Ground Sausage – You can use mild, spicy, or even Italian sausage depending on your preference. Spicy sausage adds a little kick, while mild keeps things kid-friendly.
- Italian Seasoning – If you don’t have Italian seasoning on hand mix up this easy Italian seasoning recipe.
- Marinara Sauce – Use your favorite store-bought marinara, or make your own if you have time. It’s the base that brings all the pizza flavors together.
- Fresh Mozzarella – Fresh mozzarella is super melty and creamy, but pre-shredded mozzarella works just as well if you’re in a hurry.
- Pepperoni – Chopped pepperoni adds that classic pizza taste. Feel free to swap it for any of your favorite pizza toppings like ham, mushrooms, or bell peppers.
- Crescent Roll Dough – Crescent roll dough is a great shortcut, making these pizza pockets super easy to prepare. You can also substitute with pizza dough or biscuit dough if you prefer.
- Italian Breadcrumbs – The breadcrumbs add a nice crunch on the outside. If you don’t have Italian breadcrumbs, regular breadcrumbs work too. Add a sprinkle of garlic powder and Italian seasoning for flavor.
- Salt – Just a teaspoon helps to season the sausage and bring out the flavors of the other ingredients. If your sausage is already salted or you’re using marinara sauce with added salt, you can reduce the amount to taste.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Pizza Pockets
Get complete ingredients list and instructions from the recipe card further below.
Step 1. Preheat the oven to 350 degrees F / 175 degrees C. Brown the ground sausage with salt and Italian seasoning over medium heat.
Step 2. In a bowl, combine the cooked sausage, marinara sauce, diced mozzarella, and chopped pepperoni.
Step 3. Roll out crescent dough triangles, spoon the filling onto each, and fold into sealed balls.
Step 4. Roll the sealed pizza pockets in Italian breadcrumbs. Bake for 15 minutes or until golden brown. Serve warm!
Bintu’s Tips
- Crescent roll dough gets sticky when it warms up. So I like to keep it in the fridge until I’m ready to use it. This makes filling and folding so much easier.
- Avoid overstuffing the dough to keep your pizza pockets from bursting open while baking. A spoonful or two of filling is plenty.
- Make sure to pinch the edges of the dough tightly to prevent the filling from leaking out. You can even use a fork to press down the edges if needed.
- Rolling the pockets in breadcrumbs adds a lovely crunch, but if you don’t have breadcrumbs skip it.
Delicious Variations
- Veggie pockets – Swap the pepperoni and sausage for a mix of sautéed mushrooms, bell peppers, onions, and spinach. Add in some black olives and feta or your favorite cheese.
- BBQ Chicken – Replace the marinara with BBQ sauce, and swap the sausage and pepperoni for shredded rotisserie chicken. Add diced red onions and mozzarella for a smoky, tangy, and cheesy pocket.
- Hawaiian – Go for a sweet and savory combo by using diced ham and pineapple chunks in place of the sausage and pepperoni. Add mozzarella and a spoonful of marinara or pizza sauce for the classic Hawaiian pizza flavor.
Prep And Storage
- Prep Ahead – Assemble the pizza pockets ahead of time and store them in the fridge for up to 24 hours before baking. This makes them perfect for meal prep.
- Store – Leftover pizza pockets can be stored in an airtight container in the fridge for up to 5 days. Reheat them in the microwave for 30-45 seconds, or until warmed.
- Freeze – Freeze the assembled (but unbaked) pizza pockets on a baking sheet, then transfer to a freezer-safe bag once frozen. Bake directly from frozen, adding a few extra minutes to the bake time, or thaw them first and bake as usual.
FAQs
Pizza pockets are made with crescent roll dough filled with ground sausage, pepperoni, mozzarella cheese, and marinara sauce. The pockets are rolled in Italian breadcrumbs and baked until golden brown.
Preheat the oven to 350 degrees F / 175 degrees C. Place them on a baking sheet, and bake for 15 minutes or until golden brown.
To prevent pizza pockets from exploding, avoid overfilling them. Use just a spoonful or two of filling to ensure the dough can seal properly. Pinch the edges tightly to close any gaps, and consider using a fork to press down the seams for a better seal. Also, ensure the oven temperature is correct, as baking at too high a temperature can cause them to burst.
Similar Recipes
Serve With:
- Add a side salad or dip these in a nice bowl of Crockpot Tomato Soup for a quick dinner.
- Pair it with some Air Fryer French Fries for a filling snack.
- And for game day you can choose from 50 Easy Game Day Appetizers and Finger Foods.
Recommended Tools
- This set of measuring cups and spoons is perfect for measuring out the fillings for pizza pocket recipes.
- A large skillet for frying the filling.
- Mixing bowls to combine the ground sausage with the other filling ingredients.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Weight Watchers Points
There are 10 Blue Plan SmartPoints in one serving of this.
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Homemade Pizza Pockets
Ingredients
- 1 pound (454g) ground sausage
- 1 teaspoon salt
- ½ tablespoon Italian seasoning
- 1 ½ cups (355ml) marinara sauce
- 8 ounces (227g) fresh mozzarella diced
- 1 cup (140g) pepperoni chopped
- 2 packages crescent roll dough 8-count rolls
- 1 cup (115g) Italian bread crumbs
Instructions
- Preheat the oven to 350 degrees F / 175 degrees C. Add the ground sausage, salt, and Italian seasoning to a medium sized pan or skillet. Cook the sausage over medium heat for 5-7 minutes, or until no longer pink. Use a wooden spatula to break up the sausage as it cooks.
- Add the cooked sausage to a mixing bowl with the marinara sauce, mozzarella, and pepperoni. Fold the ingredients together to combine them.
- Open your crescent roll dough and divide the triangles. Lay them out on a baking sheet and add a spoonful or two of the filling to each piece of dough. Fold the corners of the dough in to form a sealed ball.
- Roll each pocket in the Italian breadcrumbs and then return them to the baking sheet.
- Bake your pockets in the oven for 15 minutes, or until golden brown. Serve and enjoy!
Video
Notes
-
- Crescent roll dough gets sticky when it warms up. So I like to keep it in the fridge until I’m ready to use it. This makes filling and folding so much easier.
- Avoid overstuffing the dough to keep your pizza pockets from bursting open while baking. A spoonful or two of filling is plenty.
- Make sure to pinch the edges of the dough tightly to prevent the filling from leaking out. You can even use a fork to press down the edges if needed.
- Rolling the pockets in breadcrumbs adds a lovely crunch, but if you don’t have breadcrumbs skip it.
- Storage – Leftover pizza pockets can be stored in an airtight container in the fridge for up to 5 days.
- There are 10 Blue Plan SmartPoints in one serving of this.
