Pepperoni Pizza Pockets

Pepperoni Pizza Pockets

We love these Pizza Pockets! They are a lot of fun to make, and the best part? You can keep some in the freezer for all the times you get that “pizza” craving!

Course: Snacks, LunchCuisine: WesternDifficulty: Medium
0 from 0 votes


Prep time


Cooking time


Total time


Cook Mode

Keep the screen of your device on


  • 1 1 Capital Pepperoni (500g)

  • Pizza Dough

  • 1 Can 1 Cremini Mushrooms

  • 1 1 Onion

  • 2 Cup 2 Strained or Crushed Tomato

  • Bocconcini or Mozzarella Cheese

  • 2 tsp 2 Oregano

  • Italian Seasoning

  • Olive Oil

  • Red Chili Flakes (optional)


  • Start by slicing your mushrooms, onions, and pepperoni slices into similar-sized pieces. The mushrooms can be slightly larger than the rest, because they will shrink the most when cooking. A quarter to a third of a 500g Capital Pepperoni is enough to make filling for about 8 pizza pockets.
  • In a dry pan over medium-high heat, begin to brown your sliced pepperoni. Once you can start to really smell the pepperoni, and you can see some good color starting to form, you can throw in your onions and mushrooms at the same time, along with a tablespoon of olive oil. Saute all together until the onions are soft and translucent and the mushrooms have lost a lot of their moisture and are smaller.
  • Add about 2 cups strained tomato, or one 12-14oz can of crushed tomatoes to the pan, and mix to combine. Add 1-2tsp of dried oregano, and 1tsp of Italian seasoning. Optionally you can add a pinch of dried red chili flakes for some heat. Reduce this down until the filling becomes a thick consistency and you don't have to worry about water or excess moisture ruining the inside of your pizza pocket. Add salt to taste.
  • On a baking sheet, lay down a thin layer of olive oil (about 1-2tsp per pizza pocket), and lay down a portioned amount of your premade dough. Stretch with your fingers, or a rolling pin the best you can. It does not need to look perfect or be an exact shape of any kind.
  • Drop 1-2 spoonfuls of filling into the center of your flattened dough, and top with some fresh mozzarella or bocconcini cheese. Rip the cheese into small pieces and sprinkle them evenly around and on top of your filling. Fold the dough edges over to seal the filling inside your pizza pocket. Pinch and fold the dough around the outside edges to finish the seal.
  • The entire outside of the pizza pocket should have a thin layer of olive oil on it by this point (see step 4), so you may sprinkle the top of each with a pinch of Italian seasoning. With a knife or fork, pierce the top of the dough 2-3 times to prevent the pockets from bursting in the oven.
  • Bake as high as your oven will allow (in our case, 500 degrees Fahrenheit) until the outside of the pizza pocket takes on a beautiful golden brown color. This should be about 8 minutes or so. If you are baking more than one at a time, make sure they have at least 1-2 inches of space between them on the baking sheet before cooking.

Recipe Video