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The Gooey, Cheesy Pizza Snack Everyone Fights Over
Emily

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.

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Entree
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  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

  • 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.