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Pizza Pockets

Total Time

Prep: 45 min. Bake: 20 min.


16 servings

These individual stuffed pizzas taste delectable with or without the sauce on the side. If you can't make up your mind, prepare half of the calzones with ham and the other half with pepperoni.
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  • 2 cups shredded part-skim mozzarella cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup plus 3 tablespoons grated Parmesan cheese, divided
  • 6 ounces sliced pepperoni
  • 2 large eggs, divided use
  • 1 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning, divided
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/3 cup pizza sauce
  • Optional: additional pizza sauce, warmed


  1. Preheat oven to 375°. In a large bowl, combine mozzarella, ricotta, 1/2 cup grated Parmesan cheese, pepperoni, 1 egg, garlic powder, 1/2 teaspoon Italian seasoning and, if desired, crushed red pepper flakes; set aside.
  2. Divide bread dough into 16 pieces. On a lightly floured surface, roll each portion into a 5-in. circle. Place 1 teaspoon pizza sauce and 1/4 cup filling in center of each circle. Lightly brush edge of dough with water. Bring dough over filling; press firmly, then pinch or crimp seams to seal.
  3. Place on greased or parchment-lined baking sheets. Lightly beat remaining egg; brush over pockets. Sprinkle with remaining 3 tablespoons grated Parmesan cheese and 1/4 teaspoon Italian seasoning. Bake until deep golden brown, 20-25 minutes. Allow to cool 2-3 minutes before serving. If desired, serve with additional pizza sauce.

Nutrition Facts

1 appetizer: 171 calories, 7g fat (3g saturated fat), 25mg cholesterol, 392mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 11g protein.

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