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
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  • 1/3 package Capital Pepperoni (500g)

  • Pizza Dough

  • 1 Can Cremini Mushrooms

  • 1 Onion

  • 2 cups Strained or Crushed Tomato

  • 1 cup Bocconcini or Mozzarella Cheese

  • 2 tsp Oregano

  • 1 tsp Italian Seasoning

  • 1 tbsp Olive Oil

  • Red Chili Flakes (optional)

  • Sea Salt, to Taste


  • Preheat your oven to its highest setting, typically 500°F (260°C) for most ovens.
  • Slice the Capital Pepperoni, Cremini Mushrooms, and Onion into similar-sized pieces. Use about a quarter to a third of the pepperoni.
  • Heat a dry pan over medium-high and brown the sliced Pepperoni. When it starts to brown, add the Mushrooms and Onions with 1 Tbsp of Olive Oil. Sauté until onions are soft and translucent and the mushrooms have reduced in size.
  • Stir in the Strained or Crushed Tomatoes, Oregano, Italian Seasoning, and optional Red Chili Flakes. Simmer until the mixture thickens. Season with Salt to taste.
  • Coat a baking sheet with Olive Oil. Stretch or roll the Pizza Dough portions and place them on the sheet.
  • Place 1-2 spoonfuls of the filling in the center of each dough portion and top with Bocconcini or Mozzarella Cheese.
  • Fold the dough over the filling and pinch the edges to seal. Ensure the pizza pocket is coated with Olive Oil and sprinkled with Italian Seasoning.
  • Pierce the top of each pocket a few times with a fork or knife.
  • Bake in the preheated oven until golden brown, about 8 minutes, ensuring pockets are spaced out.
  • Allow to cool slightly before serving.

Recipe Video