Homemade Easy Cheesy Pizza Pockets
These Homemade Easy Cheesy Pizza Pockets are crispy on the outside, melty on the inside, and packed with your favorite pizza flavors. Whether you bake them fresh, freeze for later, or air fry them in minutes, they’re the ultimate snack or quick meal—perfect for kids, parties, and weeknight dinners. Way better than store-bought!
Equipment
- Baking sheet + parchment paper
- Rolling Pin
- Mixing bowls
- Spoon or cookie scoop
- Fork (for sealing edges)
- Air fryer (optional)
- Skillet (for pan-frying option)
Ingredients
- 1 lb pizza dough (homemade or store-bought)
- ¾ cup pizza or marinara sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated cheddar or provolone (optional)
- ½ cup toppings of choice (pepperoni, sausage, mushrooms, etc.)
- 1 tsp Italian seasoning (optional)
- 1 tbsp grated Parmesan (for topping, optional)
- 1 egg, beaten (for egg wash) or 1 tbsp olive oil
Instructions
1. Preheat Oven or Air Fryer
- Oven: 400°F (200°C)
- Air Fryer: 375°F (190°C)
Prepare Dough
- Roll dough into 4–6 inch rounds or rectangles on a floured surface. Keep thickness at about ¼ inch.
Fill Pockets
- Spoon a little sauce onto half of each dough piece, leaving a border.
- Add cheese and your desired toppings. Don’t overfill!
Seal & Finish
- Fold dough over filling and seal edges with a fork.
- Place on a parchment-lined baking sheet.
- Brush tops with egg wash or olive oil. Sprinkle with seasoning and Parmesan if using.
Bake or Air Fry
- Bake 15–20 minutes, flipping halfway if needed.
- Air Fry 8–10 minutes, flipping once.
- Let rest 5 minutes before serving—the filling will be hot.
Notes
- Make Ahead: Assemble and freeze unbaked pizza pockets for up to 2 months.
- Reheating: Reheat in oven or air fryer at 375°F for best texture.
- Dough Substitutes: Crescent roll dough, biscuit dough, or gluten-free dough all work well.
- Vegan Version: Use dairy-free cheese, plant-based dough, and your favorite roasted veggies.
- Breakfast Option: Try scrambled eggs, cheese, and cooked bacon inside!
- Freezer Tip: Freeze on a tray before transferring to bags to prevent sticking. Label with flavor and date.