Pepperoni Pizza ‘Pockets’

These bite-sized pizza parcels are a fun and easy way to enjoy the classic flavors of pepperoni pizza. Using pre-made dough makes them a quick snack, appetizer, or a simple meal that the whole family will love.

Ingredients

• For the Pockets:
  • 1 package (14.1 ounces) of refrigerated puff pastry or 1 can (13.8 ounces) of refrigerated biscuit dough
  • 1/2 cup marinara or pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese (optional, for extra flavor)
  • 1/2 cup mini pepperoni slices or regular pepperoni, chopped
  • 1 tablespoon olive oil or melted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
• For Dipping (Optional):
  • Extra marinara sauce

Tools

• Baking sheet
• Parchment paper
• Pastry brush (optional)
• Pizza cutter or knife

Instructions

1. Preheat and prepare. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the dough.
   • If using puff pastry: Unfold the pastry sheet onto a lightly floured surface. Cut the sheet into 12-16 equal squares.
   • If using biscuit dough: Separate the biscuits and flatten each one slightly with your hands or a rolling pin.
3. Fill the pockets. Place a small spoonful of marinara sauce in the center of each dough square or flattened biscuit. Leave a border around the edges.
   • Sprinkle with a mixture of mozzarella and provolone cheese.
   • Top with a few mini pepperoni slices.
4. Seal the pockets.
   • If using puff pastry: Fold one corner of the square over to the opposite corner to form a triangle. Press the edges together with your fingers or a fork to seal.
   • If using biscuit dough: Fold the flattened biscuit in half and press the edges to seal.
   • Make sure the edges are sealed well to prevent the filling from oozing out during baking.
5. Bake. Place the sealed pockets on the prepared baking sheet. In a small bowl, mix the olive oil or melted butter with the garlic powder and dried oregano. Brush this mixture over the tops of the pockets.
6. Bake for 10-15 minutes, or until the dough is golden brown and puffed up.
7. Serve. Let the pockets cool for a few minutes before serving. Serve warm with extra marinara sauce for dipping.