Name: Cheesy Pepperoni Pizza Pockets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 cans refrigerated crescent rolls; 1/2 cups pizza sauce; 1 package mini pepperoni; 8 ounces soft mozzarella cheese, cut into thick strips.

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Cheesy Pepperoni Pizza Pockets are everything you love about pizza, wrapped up in a warm, flaky crescent roll. Each one is stuffed with gooey mozzarella, tangy pizza sauce, and plenty of mini pepperoni for the perfect handheld bite. They bake up golden brown on the outside and soft and cheesy on the inside. Quick to make, easy to customize, and guaranteed to please both kids and adults, these pizza pockets are the ultimate comfort snack for any night of the week.

Cheesy pizza pocket pulled apart on a white plate.

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.

Pizza pocket dipped into marinara sauce.

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

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.

crescent dough filled with sauce, cheese, and pepperonis in four squares on a wood board.

Baked pizza pockets on a lined baking sheets.

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.