Cheesy Stuffed Pizza Pockets at Home

Cheesy Stuffed Pizza Pockets at Home are a fun, delicious way to enjoy everything I love about pizza in a handheld form. With gooey melted cheese, zesty tomato sauce, and a golden crust, these pockets are perfect for lunch, dinner, or a snack. I like making them with simple ingredients and customizing each one to fit whatever I’m craving.

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to make, great for meal prepping, and totally kid-friendly. I can fill each pizza pocket with my favorite toppings, and they bake up golden and crispy every time. They freeze well, reheat beautifully, and are just as good hot from the oven as they are packed for lunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pizza dough (store-bought or homemade)

• Tomato sauce or pizza sauce

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Italian seasoning

• Garlic powder

• Olive oil

• Optional fillings: bell peppers, mushrooms, olives, spinach, onions

directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I roll out the pizza dough on a floured surface and cut it into rectangles or circles, depending on the shape I want.

3. On one side of each piece, I spread a spoonful of tomato sauce, then layer on mozzarella, a sprinkle of Parmesan, and any extra toppings I like.

4. I fold the dough over the filling and press the edges firmly with a fork to seal.

5. I brush the tops with olive oil and sprinkle a little garlic powder and Italian seasoning over each one.

6. I bake the pockets for 15–18 minutes, or until golden brown and bubbly.

7. I let them cool slightly before serving — the cheese inside gets hot!

Servings and timing

This recipe makes 6 to 8 pizza pockets and takes about 35 minutes total — 15 minutes prep, 18 minutes baking, and a few minutes to cool.

Variations

Sometimes I add a few slices of fresh tomato or switch the sauce to pesto for a different flavor. I’ve also made a breakfast version with scrambled eggs and cheese. For a veggie-loaded option, I stuff them with spinach, mushrooms, and onions sautéed beforehand.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I bake them at 350°F or use the air fryer to keep the crust crispy. I avoid microwaving them unless I’m in a rush, since it softens the dough. These also freeze well — I wrap them individually and reheat straight from frozen.

FAQs

Can I use puff pastry instead of pizza dough?

Yes — I’ve used puff pastry and it gives a flaky, buttery result that’s delicious and lighter in texture.

Can I freeze these before baking?

Absolutely — I assemble the pockets, freeze them on a tray, then transfer to a freezer bag. I bake them from frozen, adding a few extra minutes.

What cheese works best?

Mozzarella is my go-to for that classic stretch, but I sometimes mix in cheddar or provolone for extra flavor.

How do I keep the edges from opening?

I press the edges tightly with a fork and sometimes brush a little water or egg wash around the edges before sealing.

Can I make these gluten-free?

Yes — I’ve used gluten-free pizza dough with great results. Just handle it gently, as it’s often more delicate.

Conclusion

Cheesy Stuffed Pizza Pockets at Home are one of my favorite comfort foods — easy to customize, quick to make, and satisfying every time. Whether I’m feeding a group or prepping meals ahead, these pockets never disappoint. They’re crispy, cheesy, and packed with flavor in every bite.