Puff Pastry Pizza Pockets
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Puff Pastry Pizza Pockets are loaded with your choice of pizza toppings that make the perfect snack or meal. These homemade hot pockets are quick, easy, and ready in 30 minutes from start to finish!
Jump To
Recipe Highlights
Is there anything more delicious than a slice of piping hot pizza? With options like Spinach Alfredo Pizza and Sheet Pan Taco Bake, it's hard to believe there's a better choice. But, Puff Pastry Pizza Pockets are strong contenders!
These homemade hot pockets are made with pepperoni and gooey mozzarella cheese. I mean, how bad can that be? Add a few veggies if you like (I love sautéed mushrooms and onions.) The options are endless!
Making your own pizza pockets is lots of fun, and a great cooking activity with the kids for Pizza Night! No matter what toppings you choose, you'll love that you can freeze these pockets and reheat later.
Ingredient List
This recipe uses only 5 ingredients, which is a great reason to make a double batch!
- puff pastry sheet
- marinara or pizza sauce
- pepperoni slices
- mozzarella slices
- egg wash
Quantities are listed in the recipe card.
Instructions
1 - Slice puff pastry into 6 long strips. Spread a little pizza sauce at the end of each strip.
2 - Add pepperoni or other toppings on top of sauce.
3 - Place slices of mozzarella on top of pepperoni.
4 - Fold the end that has no toppings over the other end to make a pocket. Press edges with the tines of a fork to close all the way around. Use fork to poke holes in the top of each pocket.
5 - Brush tops of hot pockets with egg wash made by beating an egg with 2 tablespoons of water. Bake at 400 degrees for 15 to 20 minutes until golden brown.
Spread sauce on pastry 
Add pepperoni 
Add mozzarella 
Fold over to make pockets
Recipe FAQS
Pizza pockets freeze well and are easy to reheat. Simply take out of the freezer and bake at 350 degrees on a sheet pan for at least 15 minutes until pastries are warm throughout.
Crescent rolls do not rise as high as puff pastry and are not recommended for this recipe. Try using WeWalka puff pastry for best results. Phyllo dough will not rise at all, so make sure you purchase actual puff pastry and not another substitute.
Some of the most popular pizza toppings include pepperoni, mushrooms, onion, sausage, ground beef, fresh garlic, olives, fresh spinach, artichokes, tomatoes, fresh basil and different types of cheeses like mozzarella, cheddar and parmesan.
Top Tips
- Be sure to purchase puff pastry in a sheet or roll. I recommend using Wewalka brand that rolls out on its own parchment paper.
- A little sauce may get on the pastry when closing with the tines of a fork. The sauce bakes off so you won't see it on the finished pocket.
- Some cheese may ooze out of pastry while cooking. No worries! Just trim it off and enjoy eating the excess after pastries have cooled.
- The less sauce you use and the better you close the pockets with a fork, the less likely they will burst open.
Related Recipes
Recipe Card
Puff Pastry Pizza Pockets
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- pastry brush
Ingredients
- 1 sheet of puff pastry dough I recommend Wewalka
- ¼ cup pizza or marinara sauce
- 1 package 6 ounces pepperoni slices
- 1 package sliced mozzarella
- egg wash 1 egg beaten with 1 Tablespoon of water
Instructions
- Preheat oven to 400 degrees.
- Slice puff pastry into 6 long strips.
- Spread 1 teaspoon marinara or pizza sauce at the end of each strip.
- Add 6 slices of pepperoni or other toppings on top of sauce.
- Place 2 slices of mozzarella on top of pepperoni.
- Fold the end of pastry that has no toppings over the other end to make a pocket.
- Press edges of pastry all the way around with the tines of a fork. Close tightly.
- Use fork to poke several holes in the top of each pocket.
- Brush tops of hot pockets with egg wash.
- Bake on a sheet pan lined with parchment paper at 400 degrees for 15 to 20 minutes until golden brown.
Notes
- Be sure to purchase puff pastry in a sheet or roll. I recommend using Wewalka brand that rolls out on its own parchment paper.
- A little sauce may get on the pastry when closing with the tines of a fork. The sauce bakes off so you won't see it on the finished pocket.
- Some cheese may ooze out of pastry while cooking. No worries! Just trim it off and enjoy eating the excess after pastries have cooled.
- If you fill the pastries too full they will burst open during cooking.
Nutrition
Nutrition info is an auto generated estimate.
Sharing is Caring! Love my RECIPES? Please SHARE with friends!
Can’t wait to try these with onions and pepperoni. Thanks, Debi!
Now we're talking! I love changing up the ingredients. You can make an entirely different recipe every week!
These will be perfect for the grandkids!!
Yes, I know the grandkids will love them! Big kids love them too! 🙂
I'm wondering if I could also use chicken and broccoli or maybe ham and cheese. What type of sauce would you recommend?
That sounds amazing, Diana! I would use an alfredo sauce with those suggestions. Let me know how they turn out if you make them!
These really look good! I love pepperoni and I think I'll add some fresh basil to mine and see how they turn out.
That's a great idea, Kara!