Pepperoni Pizza Pocket Recipes

PEPPERONI PIZZA POCKET

Pepperoni Pizza Pocket image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, plus more for brushing
1/2 small onion, diced
1 clove garlic, minced
1 tablespoon tomato paste
One 28-ounce can diced tomatoes
1/2 teaspoon sugar
Salt and freshly cracked black pepper
4 to 6 leaves fresh basil, torn
All-purpose flour, for dusting
1 pound pizza dough, divided into 4 balls
2 cups shredded whole milk mozzarella
12 ounces pepperoni, thinly sliced
Grated Parmesan, to taste

Steps:

Preheat the oven to 400 degrees F.
Heat the olive oil in a small saucepot over medium-low heat. Add the onions and saute until translucent, 2 to 3 minutes. Add in the garlic and saute for 1 minute. Add in the tomato paste and saute for 1 more minute. Stir in the diced tomatoes, sugar and season with salt and pepper. Add the torn basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes while you make your pizza pocket.
Roll out the dough balls on a lightly floured surface into 4 equal rounds. On half of each round, layer some mozzarella, and then some pepperoni slices. Fold in half, covering the filling, and then fold the outer edges up and crimp the edges with your fingers to seal. Place the pockets on a baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake until golden, 10 to 15 minutes. Serve with the sauce on the side.

PEPPERONI PIZZA POCKETS RECIPE BY TASTY

Pepperoni Pizza Pockets Recipe by Tasty image

Here's what you need: puff pastry, pepperoni, marinara sauce, shredded mozzarella cheese, egg

Provided by Alix Traeger

Categories Snacks

Time 30m

Yield 3 servings

Number Of Ingredients 5

Ingredients

1 sheet puff pastry
15 slices pepperoni
1 cup marinara sauce
½ cup shredded mozzarella cheese
1 egg, for egg wash

Steps:

Preheat oven to 400°F (200°C).
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
Brush the pockets with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 42 grams, Fat 38 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams

PEPPERONI PIZZA POCKETS

Pepperoni Pizza Pockets image

Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular with the preschool set at our son's dinosaur-theme birthday party...but you can be sure adults will love them, too! - Robin Werner, Brush Prairie, Washington

Provided by Taste of Home

Categories Appetizers Lunch

Time 1h20m

Yield 16 pockets

Number Of Ingredients 12

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 can (8 ounces) pizza sauce, divided
96 slices turkey pepperoni
4 cups shredded part-skim mozzarella cheese
1 large egg, lightly beaten
8 teaspoons grated Parmesan cheese
2 teaspoons Italian seasoning

Steps:

Preheat oven to 400°. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into 16 pieces. On a lightly floured surface, roll each portion into a 6-in. circle. Place 2 teaspoon pizza sauce, 6 slices pepperoni and 1/4 cup of mozzarella. Lightly brush edge of dough with egg. Bring dough over filling; press firmly, then crimp seams to seal. , Place on greased or parchment-lined baking sheets. Brush with egg; sprinkle with Parmesan and Italian seasoning. Bake until golden brown, 18-20 minutes. Warm remaining pizza sauce; serve with pizza pockets.

Nutrition Facts : Calories 316 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 751mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

PEPPERONI PIZZA POCKETS

Pepperoni Pizza Pockets image

Bisquick makes the golden crust, and your favorite pizza toppings are the satisfying filling in these handy homemade pockets. No knife or fork required!

Provided by By Sarah Caron

Categories Lunch

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

3 cups Original Bisquick™ mix
2/3 cup very warm water (120°F to 130°F)
2 tablespoons olive oil
1/2 cup marinara sauce
8 pepperoni slices
1/2 cup finely shredded mozzarella cheese (2 oz)

Steps:

Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
Top each with 1 tablespoon marinara sauce, 1 pepperoni slice and 1 tablespoon cheese. Fold over, and pinch edges to seal.
Bake 15 to 20 minutes or until golden.
Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

Nutrition Facts : ServingSize 1 Serving

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