If I’m in the mood for something warm, cheesy, and packed with classic pizza flavor but don’t want to deal with making a full pizza, these homemade easy cheesy pizza pockets are my go-to. They come together in minutes, require just a handful of ingredients, and deliver that melty, gooey satisfaction every time.
Why You’ll Love This Recipe
I love how simple this recipe is—it uses just three ingredients and can be customized endlessly. These pizza pockets are great for quick dinners, after-school snacks, or even game day appetizers. Since I’m using store-bought crescent or pizza dough, I save tons of time without sacrificing flavor. Plus, they’re baked, not fried, so they feel a bit lighter but still super satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated crescent roll dough or pizza dough
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
Then I roll out the dough and separate it into rectangles (or triangles if using crescent dough).
I spoon a bit of pizza sauce into the center of each section, leaving a small border.
Next, I sprinkle a generous amount of shredded mozzarella over the sauce.
I fold the dough over the filling to form a pocket, pinching the edges to seal them shut.
I place the pockets on the prepared baking sheet and bake for about 12–15 minutes, or until golden brown.
I let them cool slightly before serving—because that cheesy filling gets hot!
Servings and timing
This recipe makes about 4 pizza pockets, depending on how the dough is divided. It takes around 5 minutes to prep and 15 minutes to bake, so I have cheesy goodness ready in just 20 minutes.
Variations
I like changing things up depending on what I have on hand. Sometimes I add pepperoni, cooked sausage, or sliced mushrooms inside. I’ve even made breakfast versions using scrambled eggs and cheese. For a spicy kick, I add red pepper flakes or jalapeños. The possibilities are endless.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 5–7 minutes until warm and crispy again. The microwave works too, but I find the crust stays crisper when reheated in the oven or air fryer.
FAQs
How do I keep the pockets from opening while baking?
I make sure to seal the edges well by pressing them firmly with a fork. If the dough is sticky, a little water along the edge helps seal it.
Can I use homemade dough instead of canned?
Absolutely. I sometimes make a quick pizza dough from scratch when I have time, and it works perfectly in this recipe.
Are these freezer-friendly?
Yes, I freeze them after baking. Once cooled, I wrap them individually and store them in a freezer-safe bag. To reheat, I bake straight from frozen at 350°F for about 15 minutes.
Can I make these vegetarian?
Definitely. I often stick to just cheese and sauce, or add in veggies like spinach, bell peppers, or olives.
What dipping sauces go well with these?
Besides classic marinara, I like serving these with ranch, garlic butter, or even spicy sriracha mayo for an extra punch.
Conclusion
These homemade easy cheesy pizza pockets are one of the fastest and most delicious ways I satisfy my pizza cravings. Whether it’s a snack or a simple meal, I know they’ll hit the spot. They’re quick, fun to customize, and always a crowd-pleaser.
These Homemade Easy Cheesy Pizza Pockets are the perfect quick fix for pizza cravings—featuring gooey mozzarella and savory pizza sauce wrapped in golden, flaky dough.
Ingredients
1 can refrigerated crescent roll dough or pizza dough
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the dough and divide it into rectangles (or triangles if using crescent dough).
Spoon a small amount of pizza sauce into the center of each piece, leaving a border around the edges.
Sprinkle mozzarella cheese over the sauce.
Fold the dough over the filling to form a pocket and pinch the edges to seal well.
Place the pockets on the baking sheet and bake for 12–15 minutes, or until golden brown.
Let cool slightly before serving to avoid burns from hot cheese.
Notes
Add-ins like pepperoni, sausage, mushrooms, or veggies make great variations.
Seal the edges with a fork and a little water if needed to prevent leaking.
Reheat in oven or air fryer for best texture.
Freeze baked pockets for up to 2 months; reheat directly from frozen.
Serve with dipping sauces like marinara, ranch, or garlic butter.
