Hot, cheesy, and delicious pizza pockets are ready in under 30 minutes!

Pizza Pocket Recipe on a sheet pan and one on a plate with a bite taken out

Why These Pizza Pockets Are the Best

Buttery crescent dough is wrapped around saucy pepperoni and gooey mozzarella, then baked until golden brown and crisp for that classic pizza flavor.
These easy pizza snacks are delicious served warm or cold. Great for busy weeknight dinners and lunches, the after-school ‘hangries’, or as a hearty addition to a game-day spread.
My kids love making these crescent roll pizza pockets. They are quick and easy to assemble, bake quickly, and are super fun to eat!
Budget friendly and easy homemade pizza pockets are also freezer-friendly! So cook up a double batch to store for future snacks and quick meals.

ingredients to make pizza pockets, including pizza sauce, pepperoni, crescent roll dough, cheese, parmesan, with labels,

What You’ll Need

Dough: Super convenient crescent roll dough is easy to shape, seals well, and is delicious. No need to buy the brand-name of crescent rolls, but be sure to choose unflavored dough.
Filling: Pepperoni, pizza sauce, and cheese are all you need! Be sure to keep pepperoni sliced or chopped small and use freshly shredded mozzarella cheese for the best melt. Any fave store-bought or homemade pizza sauce will work.

Tasty Twists to Try

If crescent rolls aren’t available, use pizza dough for a chewier, more traditional crust, or use biscuit dough.
No pizza sauce? Try pesto or a creamy Alfredo sauce.
Regular pepperoni slices are classic! But other great options include turkey pepperoni, leftover ground beef or steak, sausage, ham, bacon bits, or shredded chicken.
Anything that goes on a pizza can go in a pizza pocket. Try veggies like mushrooms, spinach, onions, red or green peppers, olives, or jalapeños.
Experiment with an Italian blend, Monterey Jack, marble, cheddar cheese, provolone, or any cheese on hand. Add some Italian seasoning or oregano to the cheese for even more flavor.
Delicious served with extra pizza sauce or a side of ranch dressing.

stuffing pizza pockets dough with sauce and cheese on a baking sheet.

four baked pizza pockets on a baking sheet.

How to Make Pizza Pockets

Unroll crescent dough and shape into rectangles (full recipe below).
Spoon fillings onto one end, fold the top over, crimp edges to seal.
Poke holes in the top of each pizza pocket to vent, then bake until golden.

Pizza Pocket Pointers

Line bake tray with parchment for easy clean up.
For the best results, be sure the pizza fillings are chopped fine for easy assembly, but do not overfill.
Use a fork to seal dough edges firmly to avoid leaks during baking.
Vent the tops to prevent steam buildup in each pocket and keep them from bursting.
For a more crisp bottom, bake on the lower third of the oven.

A pizza pocket on a plate with a garnish of Parmesan cheese.

Storing and Reheating

Refrigerate cooled leftovers for up to 3 days in an airtight container. Place in a single layer or with parchment between layers to prevent sticking.
Reheat pockets in the microwave at 20 second intervals until warm. Or air fry at 350°F for 3 to 5 minutes, or pop them under the broiler to re-crisp.
Freeze cooled pizza pops on a baking tray before transferring to a zippered bag, and store for up to 2 months.

One of the baked pizza pockets on a plate with a bite taken out.

Craving More Pizza Flavors?

BBQ Chicken Pizza

Main Dishes

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Pizza Pockets

Pizza pockets are a fast, family-friendly snack made with crescent dough and classic pizza fillings.

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Prep Time 15

Cook Time 13

Total Time 28

Servings 4 pizza pockets

Author Candace

Equipment

Baking tray

Parchment paper

Ingredients

▢ 8 ounces refrigerated crescent roll dough 1 can*
▢ ¼ cup pizza sauce or pasta sauce
▢ ½ to ¾ cup shredded mozzarella cheese
▢ ½ cup pepperoni sliced (24 slices)
▢ 4 Tablespoons Parmesan cheese optional

Instructions

Preheat oven to 375˚F. Line baking tray with parchment paper.
On the baking tray, open crescent dough and separate the 4 rectangles (2 crescent triangles each). Press perforations together to seal and press each rectangle to create a 4×6" rectangle.
On one end of each rectangle, add 1 Tablespoon pizza sauce, ¼ of the pepperoni (6 slices), and 2-3 Tablespoons mozzarella cheese.
Fold dough from the edge opposite the filling. Seal the dough on the open sides by pressing with a fork.
Poke the top of each pizza pocket with a fork 3-4 times. Sprinkle each top with 1 Tablespoon parmesan cheese, if desired.
Bake for 13-15 minutes, or until browned and cooked through. Serve warm or at room temperature.

Notes

Nutrition calculated without optional Parmesan cheese topping.
Store leftovers separated with a layer of parchment paper.
Refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in the air fryer or microwave, and pop under the broiler briefly to crisp up.
*To use canned pizza dough:
Pizza dough will make 6 pizza pops. In step 2, cut the pizza dough into 6 rectangles, press rectangles to 4“x6” in size, add filling, and bake as directed.
Additional filling will be needed for 6 pizza dough pockets:
6 Tablespoons pizza sauce
⅔-1 ⅛ cup shredded mozzarella cheese
¾ cup pepperoni, sliced (36 slices)
6 Tablespoons parmesan cheese, optional

5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Appetizer, Lunch, Snack

Cuisine American

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