These pizza pockets are as easy as it gets, and they taste like you spent way more time on them than you did. I love how the crescent dough turns buttery and crisp while the cheese melts right into the sauce. You can change up the fillings to fit what you have on hand, like sausage, veggies, or even barbecue chicken. They reheat beautifully, they freeze well, and they are just plain fun to eat.

Ingredients You Will Need

• 2 cans refrigerated crescent rolls
• ½ cup pizza sauce
• 1 package mini pepperoni
• 8 ounces soft mozzarella cheese, cut into thick strips

How to Make It

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Unroll the crescent dough and separate it into 4 rectangles, pressing the seams together tightly. Repeat with the second can of dough so you have 8 rectangles total.
3. On 4 of the rectangles, spread about 2 to 3 tablespoons of pizza sauce each.
4. Add a handful of pepperoni and 2 thick slices of mozzarella on top of each sauced rectangle.
5. Place the remaining 4 rectangles over the top to form pockets. Press the edges together to seal, then crimp with a fork if desired for a tighter seal and decorative edge.
6. Use a fork to poke a few holes in the top of each pocket to let steam escape while baking.
7. Arrange on the prepared baking sheet, leaving space between each pocket.
8. Bake for 12 to 15 minutes, or until golden brown and cooked through.
9. Let them cool for a few minutes before serving. The filling will be hot.

Notes – Tips – Storage

• Brush the tops with melted butter or olive oil before baking for a golden finish.
• Mix up your fillings with cooked sausage, bell peppers, onions, mushrooms, or black olives.
• For extra flavor, sprinkle garlic powder or Italian seasoning on top before baking.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warm and crisp again.
• To freeze, wrap each baked pocket in foil and store in a freezer bag for up to 2 months. Reheat from frozen at 350°F until hot.

These Cheesy Pepperoni Pizza Pockets are the kind of recipe you will find yourself making again and again because everyone loves them. They are simple, satisfying, and perfectly shareable. Whether you are feeding a crowd or just treating yourself, this is comfort food done right.

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Cheesy Pepperoni Pizza Pockets

These Cheesy Pepperoni Pizza Pockets are quick, cozy, and packed with gooey mozzarella, zesty pizza sauce, and crispy mini pepperoni. Made with crescent roll dough for an easy shortcut, they bake up golden brown and flaky every time. Perfect for game day snacks, busy weeknights, or anytime you’re craving warm, cheesy comfort food.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Emily

Ingredients

• 2 cans refrigerated crescent rolls
• 1/2 cups pizza sauce
• 1 package mini pepperoni
• 8 ounces soft mozzarella cheese cut into thick strips.

Instructions

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
• Unroll the crescent dough and separate it into 4 rectangles, pressing the seams together tightly. Repeat with the second can of dough so you have 8 rectangles total.
• On 4 of the rectangles, spread about 2 to 3 tablespoons of pizza sauce each.
• Add a handful of pepperoni and 2 thick slices of mozzarella on top of each sauced rectangle.
• Place the remaining 4 rectangles over the top to form pockets. Press the edges together to seal, then crimp with a fork if desired for a tighter seal and decorative edge.
• Use a fork to poke a few holes in the top of each pocket to let steam escape while baking.
• Arrange on the prepared baking sheet, leaving space between each pocket.
• Bake for 12 to 15 minutes, or until golden brown and cooked through.
• Let them cool for a few minutes before serving. The filling will be hot.

Notes

• Brush the tops with melted butter or olive oil before baking for a golden finish.
• Mix up your fillings with cooked sausage, bell peppers, onions, mushrooms, or black olives.
• For extra flavor, sprinkle garlic powder or Italian seasoning on top before baking.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warm and crisp again.
• To freeze, wrap each baked pocket in foil and store in a freezer bag for up to 2 months. Reheat from frozen at 350°F until hot.

The post Cheesy Pepperoni Pizza Pockets appeared first on My Bread Recipes.

These Ham and Cheese Croissant Pockets go great with a fresh pasta salad, watermelon slices, or a simple green salad. They’re easy to make, perfect for warm-weather meals, and great for picnics or quick summer dinners.

Ingredients for Ham and Cheese Pockets

• Refrigerated croissant rolls
• Thin sliced ham
• White American cheese
• Spicy mustard
• Garlic salt
• Egg

How to Make it Yourself!

1. Preheat your oven to 375°F.
2. Prepare a sheet pan by spraying it with non-stick cooking spray or lining it with parchment paper.
3. On a lightly floured surface, open each tube of croissant dough and divide in half lengthwise to create long rectangles.
4. Pinch the seam together to make a solid sheet of dough.
5. Spread a thin layer of spicy mustard on one half of each dough rectangle. Don’t go all the way to the edges-this helps it seal better.
6. Place one slice of cheese on top of the mustard. Break in in half and stagger it if needed.
7. Add two slices of ham over the cheese.
8. Fold the dough over to form a pocket and press the edges gently to seal.
9. Crimp the edges with a fork to keep all the cheesy goodness inside.
10. Repeat with the remaining dough, ham, and cheese.
11. Beat one egg until frothy and brush over the tops of each pocket.
12. Sprinkle with garlic salt for added flavor.
13. Place pockets on your prepared baking sheet.
14. Bake for 20 mins, or until golden brown and puffed. (Oven times may vary)

Recipe Notes

• No white American cheese? Regular American or Swiss works well too!
• Don’t skip the egg wash—it helps create that golden, bakery-style finish.
• Store leftovers in the fridge and reheat in a toaster oven for best results.
• Store in an airtight container for up to 4 days.
• To reheat warm in a toaster oven or oven at 350°F for 5–7 minutes.

These ham and cheese croissant pockets are a weeknight lifesaver and a weekend favorite. There’s just something special about melted cheese and flaky dough that brings comfort and joy to the table. I hope your family loves them as much as mine does!

More Recipes You Will Love:

• Pepperoni Loaf Bread
• Bierox
• Jalapeno Cheddar Biscuits

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Ham and Cheese Pockets

These easy-to-make, savory ham and cheese-filled croissant pockets are a perfect weeknight dinner or picnic snack. With flaky croissant dough, creamy white American cheese, and tender ham, they’re a simple yet delicious comfort food. Ready in just 30 minutes, these pockets are ideal for warm-weather meals and quick lunches.

Course Bread

Cuisine American

Keyword baking, desserts, dinner, savory

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 199kcal

Author Emily

Ingredients

• 4 8-ounce tubes refrigerated croissant rolls
• 1 pound thin sliced ham
• 8 slices white American cheese
• 1/4 cup spicy mustard
• 2 teaspoons garlic salt
• 1 egg for egg wash

Instructions

• Preheat your oven to 375°F.
• Prep your sheet pan with a little non-stick spray or line it with parchment paper for easy clean up.
• On a lightly floured surface, roll out your croissant dough. Open up each tube and divide the dough lengthwise to create long rectangles.
• Pinch the seams together, you want a solid sheet of dough to work with.
• On one half of each dough rectangle, spread a thin layer of spicy mustard. Don't go all the way to the edges-you need room for sealing.
• Layer on one slice of cheese, feel free to break it in half and stagger it if needed.
• Add two slices of ham on top of the cheese.
• Fold the dough over to create a little pocket. Press the edges gently to seal, then go back with a fork and crimp the edges all the way around.
• Repeat with the remaining dough, cheese, and ham.
• Beat and egg in a small bowl until frothy. Brush the tops of each pocket with the egg wash and sprinkle with garlic salt.
• Bake for 20 minutes, or until golden brown and puffed. (Oven times may vary)

Notes

No white American cheese? Regular American or Swiss works well too!

Don't skip the egg wash! It helps create that golden, bakery-style finish.

Store in a refrigerator in an airtight container for up to 4 days! Great to freeze individually too!

To reheat, warm in a toaster oven or oven at 350°F for 5-7 minutes.

The post Ham and Cheese Pockets appeared first on My Bread Recipes.