Homemade "Hot Pockets".
Can add in other things like leftover veggies, meat, sliced olives, etc.
Serves 4, Makes 4 pizza pockets
Prep time 10 minutes to 12 minutes
Cook time 13 minutes to 15 minutes
Ingredients
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 325ºF oven until warmed through, about 5 minutes.
Can add in other things like leftover veggies, meat, sliced olives, etc.
This Store-Bought Dough Makes the Best Pizza Pockets with the Most Buttery, Flaky Bite
"All it took was a single bite of these cheesy pizza pockets to feel a flood of nostalgia."
www.thekitchn.com
Serves 4, Makes 4 pizza pockets
Prep time 10 minutes to 12 minutes
Cook time 13 minutes to 15 minutes
Ingredients
- 1 (8 ounce) tube refrigerated crescent rolls, such as Pillsbury
- 1/4 cup pizza sauce, plus more for serving, if desired
- 1 cup shredded low-moisture mozzarella cheese (about 4 ounces)
- 8 pepperoni slices (about 1/2 ounce), optional
- Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper.
- Unroll 1 tube crescent roll dough on a work surface and separate into 4 rectangles (2 triangles each). Use your fingers to press on the seams in each rectangle to seal. Transfer to the prepared baking sheet.
- Spread 1 tablespoon pizza sauce over half of each rectangle, leaving at least a 1/2-inch border around the edge. Top the sauce on each rectangle with 2 tablespoons cheese, followed by 2 slices pepperoni (if using), then another 2 tablespoons cheese. Brush a thin layer of water around the border of each rectangle. Fold the dough over the filling and tightly seal the edges with a fork. Pierce the top of the pocket several times with a fork.
- Bake until the tops are lightly browned and edges are crisp, 13 to 15 minutes. Let cool 5 minutes before serving.
- Serve with additional pizza sauce for dipping, if desired.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 325ºF oven until warmed through, about 5 minutes.