Ingredients
- 1 can (8 oz) refrigerated crescent roll dough or pizza dough
- ½ cup pizza sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup mini pepperoni slices or diced cooked sausage (optional)
- 1 tsp Italian seasoning
- 1 egg (for egg wash)
- 1 tbsp grated Parmesan cheese (optional)
- Flour (for dusting)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- On a lightly floured surface, roll out the dough and cut into 4–6 equal squares or rectangles, depending on the size you want.
- Spoon about 1 tablespoon of pizza sauce onto the center of each dough piece. Be careful not to overfill.
- Top with mozzarella cheese and your choice of pepperoni or sausage. Sprinkle a pinch of Italian seasoning on each.
- Fold the dough over to form a triangle or rectangle and press the edges firmly with a fork to seal.
- Beat the egg in a small bowl and brush over the tops of the pizza pockets for a golden finish.
- (Optional) Sprinkle with grated Parmesan cheese.
- Bake for 12–15 minutes, or until golden brown and bubbly.
- Let cool for a few minutes before serving with extra pizza sauce or ranch for dipping.
Enjoy your cheesy, gooey homemade pizza pockets! Let me know if you want a variation like vegetarian or gluten-free options.
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