Pizza Pockets

These Homemade Pizza Pockets are a fun and innovative way to enjoy the flavours of pepperoni pizza in a baked bun. They're made in a unique way, with a crosshatch at the top.

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What are pizza pockets?

If you're Canadian, you'll know that pizza pockets are a quintessential childhood snack.

Basically, it's a round baked bun filled with tomato sauce, pepperoni and cheese that has been frozen and reheated in a microwave.

What's the difference between "pizza pockets" and "pizza pops?"

Pizza Pops" are different than pizza pockets in that "Pizza Pops" are deep-fried and have a half-moon shape, similar to a calzone.

Why this recipe works

The dough for these Pizza Pockets is incredibly soft, light and fluffy, based on my tried and true Hamburger Buns recipe.

If you struggle with adding sauce to calzones, Pizza Waffles, Pizza Hotteok, or buns, I've got your covered with this simple and unique way of shaping the bun.

These Pizza Pockets are easy to make, with minimal ingredients.

Ingredients you'll need

You'll need:

• 1 batch hamburger bun dough: you can use any dough you like, or regular pizza dough
• sliced pepperoni: I used 4 slices per bun (appx 20g/bun), but you can add more if you like
• mozzarella cheese: shredded or sliced, however I prefer using sliced as it's easier to handle in the dough (I used about 15g cheese per bun)
• tomato sauce: you can use store-bought or homemade

Optional fillings

As with any pizza, feel free to change up the fillings to your liking.

Try adding:

• sliced mushrooms
• bell peppers
• onions
• olives
• pineapples
• ham/sausage/other meats
• other cheeses

Special equipment you'll need

• large baking sheet: I used a 13" by 18" aluminum tray
• parchment paper: for lining the baking sheet, or you can use a silicone mat
• small clean plastic baggy: or Ziploc bag, for the tomato sauce
• rolling pin: for rolling out the dough

How to make them

Make the dough:

Line a 13" by 18" baking sheet with parchment paper. Set aside.

Make the hamburger bun dough according to the recipe (Step 1 below).

Shape the pizza pockets:

Once the dough has risen, divide it into 10 equal pieces and form into round balls (Step 2 below).

Take one piece of dough and flatten it with a rolling pin, about 4.5" in diameter (Step 3 below).

Layer the pepperoni and cheese in the centre of the dough, and pleat to seal the edges (Step 4, 5 & 6 below).

Place the shaped dough seam-side down onto a lined baking sheet (Step 7 below).

Repeat with the remainder.

Cover the buns with plastic wrap/loose tea towel and leave it to rise in a warm location, until the buns are slightly puffy (about 20-30 minutes, depending on how warm your kitchen is).

Near the end of the rising time, preheat oven to 375F.

Once the buns are puffy, use a sharp pair of kitchen scissors to cut the tops of the buns in a "cross" or "x," cutting about ⅔rds of the down (Step 8 above).

Place the tomato sauce into a little plastic baggy.

Make a small cut at the corner/tip of the bag to squeeze about 1 tablespoon of tomato sauce into the top of the buns (where you've made the cross or "x.") (Step 11 above)

Tip: use a small spoon to help push down the tomato sauce so it doesn't overflow.

Bake the pizza pockets at 375F for 20-22 minutes, or until lightly golden; covering with aluminum foil halfway through (if the tops get too brown) (Step 12 above).

Remove from oven and transfer to a wire rack to cool.

Garnish with chopped parsley (optional) and serve.

How to serve and store

Serve the Pizza Pockets freshly baked or at room temperature.

These Pizza Pockets would be great for lunch or dinner.

Make miniature ones as a delicious appetizer to go along with Turkey Pepperoni Cheese-Stuffed Breadsticks.

Store the Pizza Pockets in an airtight container in the fridge for up to 1 week.

They can also be frozen in an airtight container for up to 3 months.

To reheat, microwave the buns for 30-60 seconds, until heated through.

Expert tips & FAQs

You can fill these Pizza Pockets with anything you like.

For best results, choose toppings with not too much moisture, or are cooked down first if they release liquid (eg. mushrooms, onions, etc).

A very wet filling can hinder the buns from rising properly.

Nestle another piece of cheese on top of the tomato sauce prior to baking for a more cheesy visual.

Can I use shredded cheese?

Yes, you can use shredded cheese -- however, I found that using sliced mozzarella cheese is much more easier to handle when wrapping the dough.

How to tell the dough has finished proofing/rising?

Use the poke test -- if the dough:

• bounces back right away when you poke the dough, it's not ready yet; give it some more time.
• leaves an indentation and bounces back slowly, it's ready to go.
• leaves an indentation and doesn't bounce back, it may be overproofed -- time to get it in the oven ASAP.

Other delicious recipes you may like

Be sure to check out these recipes:

Everyday Pizza Dough

Pizza Waffles

Mom's Pepperoni Buns

Peking Duck Pizza with Caramelized Onions & Hoisin Sauce

Pizza Hotteok

Hawaiian Pizza

Braided Tuna Buns

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 9 votes

Pizza Pockets

These Homemade Pizza Pockets are a fun and innovative way to enjoy the flavours of pepperoni pizza in a baked bun. They're made in a unique way, with a crosshatch at the top.

Prep Time20 minutes mins

Cook Time22 minutes mins

Resting Time1 hour hr 20 minutes mins

Total Time2 hours hrs 2 minutes mins

Course: Appetizer, Dinner, Lunch

Cuisine: American, Canadian

Servings: 10

Calories: 85kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 1 batch Hamburger Bun Dough
• 200g sliced pepperoni (appx 40 slices) 4 slices/bun
• 150g sliced mozzarella cut into 4 pieces/bun
• ½ C tomato sauce

Cook ModePrevent your screen from going dark

Instructions

Make the dough:

• Make the Hamburger Bun dough according to the recipe.
• Line a 13" by 18" baking sheet with parchment paper. Set aside.

Shape the pizza pockets: (see post for visual step-by-steps)

• Once the dough has risen, divide it into 10 equal pieces and form into round balls.
• Take one piece of dough and flatten it with a rolling pin, about 4.5" in diameter.
• Layer the pepperoni and cheese in the centre of the dough, and pleat to seal the edges.
• Place the shaped dough seam-side down onto a lined baking sheet.
• Repeat with the remainder.
• Cover the buns with plastic wrap/loose tea towel and leave it to rise in a warm location, until the buns are slightly puffy (about 20-30 minutes, depending on how warm your kitchen is).
• Near the end of the rising time, preheat oven to 375°F/191°C.
• Once the buns are puffy, use a sharp pair of kitchen scissors to cut the tops of the buns in a "cross" or "x," cutting about ⅔rds of the down.
• Place the tomato sauce into a little plastic baggy.
• Make a small cut at the corner/tip of the bag to squeeze about 1 tablespoon tomato sauce into the top of the buns (where you've made the "cross" or "x.")
• Tip: use a small spoon to help push down the tomato sauce so it doesn't overflow.
• Bake the pizza pockets at 375°F/191°C for 20-22 minutes, or until lightly golden; covering with aluminum foil halfway through (if the tops get too brown).
• Remove from oven and transfer to a wire rack to cool.
• Garnish with chopped parsley (optional) and serve warm.

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 298mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!