Spicy Pepperoni Pizza Pockets

overhead shot of pizza pockets stacked on parchment paper with dip

5 from 5 votes

These Pizza Pockets are made with Puff Pastry and stuffed with Spicy Pepperoni. With Crispy Parmesan baked on top, these truly are the BEST Homemade Pizza Pockets! Makes 6.

Prep Time15

Cook Time15

Total Time30

Course: hand held food, Snack

Cuisine: American, Italian

Servings: pizza pockets

Calories: 389kcal

Author: Chris Collins

Cost: £1.50 / $2

Equipment

30cm x 45cm (12” x 18”) Sheet Pan/Oven Tray (or similar size)
Sharp Knife & Chopping Board

Ingredients

1 sheet of Puff Pastry (see notes)
100g / 1 cup shredded Mozzarella
40g / 1/2 cup freshly grated Parmesan
1/4 cup / 25g Pickled Jalapeños, diced (or to spice preference)
12 small Pepperoni Slices, halved
6 heaped tsp Pizza Sauce
6 pinches of Oregano

Instructions

Preheat the oven to 200C/390F.
Unroll the puff pastry and slice it into 6 even-sized squares (keep on the baking paper). Transfer to a large baking tray.
Spread pizza sauce to outline a triangle in half of each square, leaving a little around the edge (see video for guidance). Top with a pinch of mozzarella, 4 pepperoni halves and finish with a pinch of diced jalapeño.
Fold over the top half and pinch down the edges to contain the filling. Crimp with a fork, clean up with a knife, then make two slices on top of the pocket to allow steam to escape.
Sprinkle each pocket with parmesan and a pinch of oregano, ensuring the parmesan covers as much of the pastry as possible. Bake in the oven for 15-20 minutes until deep golden and crispy. Allow to rest for a few minutes before serving (they'll crisp up slightly more as they rest).

Video

Notes

a) Puff Pastry - The size you want the pastry (before dividing in 6) is 14"x9" (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre-rolled (i.e. a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.

b) Egg Wash - I know it's criminal to leave egg wash off pastry, but here it's almost all covered by the parmesan, so I don't see too much point. You can use egg wash, which will help the parmesan stick if you're struggling to get it to stick.

c) Other Fillings - Feel free to switch up the fillings! I recommend frying any veg beforehand (onion, peppers, mushrooms) otherwise they'll steam in the filling and cause the pockets to go soggy. Also fry off any uncooked meat beforehand too (sausage, bacon, chicken).

d) Make in Advance - If you want to make these in advance I just recommend putting the pizza sauce on top of the cheese (I know there's only 1 tsp, but reduces the risk of it making the pastry soggy). Just cover airtight in the fridge until ready to bake.

e) Dips to Serve - Garlic and Herb, Cheese and Chive, Marinara Dip, Sour Cream and Chive.

f) Updated - I have changed the recipe to just prep the pockets on the baking paper the pastry comes in and straight on the baking tray. Alternatively, you can prep them individually on a lightly floured surface and bake on baking paper or just a greaseproof baking tray.

g) Calories - Per pocket with no dip.

Nutrition