Description
Delicious Pepperoni Pizza Pockets featuring a flaky pie crust filled with savory pizza sauce, gooey mozzarella cheese, spicy pepperoni, and fresh basil. These hand pies are perfect for a quick snack or a tasty meal, baked to golden perfection for a crispy outside and melty inside.
Ingredients
Pie Crust
- 2 (9-inch) pie crusts, homemade or store-bought
Filling
- 1/3 cup pizza sauce, homemade or store-bought
- 1 to 1 1/2 cups mozzarella cheese, grated
- 1/2 cup diced pepperoni
- 2 tablespoons minced fresh basil
For Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the pizza pockets.
- Roll and Cut Dough: On a lightly floured surface, roll out the pie crust until it's about 1/8-inch thick. Using a 6-inch round cutter or equivalent, cut circles from the dough. You should get about 3 pockets per pie crust; re-roll scraps to cut remaining circles.
- Arrange Dough Circles: Place the cut dough circles evenly on the prepared baking sheet, ready for filling.
- Fill the Pizza Pockets: Spoon 2 to 3 teaspoons of pizza sauce into the center of each dough circle. Add about 2 tablespoons of grated mozzarella, then 1 tablespoon of diced pepperoni followed by a sprinkle of fresh minced basil. Leave a 1/2-inch border around the edges for sealing.
- Seal the Pockets: Brush the edges of each dough circle lightly with the prepared egg wash (1 egg beaten with 1 tablespoon water). Fold the dough over to enclose the filling and seal edges firmly by pressing with a fork or crimping with fingers. Poke a few small holes in the top crust with a fork to allow steam to escape.
- Brush and Bake: Brush the tops of the sealed pockets with egg wash. Bake in the preheated oven for about 20 minutes or until the crusts turn golden brown and the filling bubbles.
- Cool and Serve: Allow the pizza pockets to cool briefly on a wire rack before serving to prevent burns and set the filling.
- Storage Instructions: Store leftovers in the refrigerator for 3 to 4 days. Reheat in a 350°F oven for about 10 minutes. Assemble in advance and refrigerate prior to baking if desired.
- Freezing and Reheating: Best when frozen after baking and cooling. Reheat from frozen in a 325°F oven for approximately 20 minutes until warmed through.
Notes
- Do not overfill the pockets to prevent leaking during baking.
- Use fresh basil for the best herbal flavor; dried basil can be substituted but reduce quantity.
- Store baked pockets in an airtight container to maintain crispness.
- Egg wash gives a nice glossy and golden finish; can be omitted for a matte crust.
- Customize fillings with other pizza toppings like olives or mushrooms as desired.
