These delicious pizza pocket snacks are easy to make with a can of refrigerated biscuits and some pizza ingredients. I used pepperoni and sliced ripe olives, and there are many more choices. I've included directions for a homemade pizza sauce and several filling suggestions below the recipe.
Homemade pizza dough may be used instead of biscuits.
The pockets are perfect for weekend lunch with a salad or a cup of soup, or serve them as a game day snack.
- 1 can (8 biscuit size) refrigerated Pillsbury Grands biscuits
- 1/2 cup Mozzarella cheese (or a pizza blend, shredded)
- 1/2 cup pepperoni (sliced)
- 1/2 cup olives (sliced: or finely chopped bell pepper, or finely chopped onion)
- Optional: 1/4 cup olive oil
- Optional: 1/2 cup Parmesan cheese (grated)
- For the Pizza Sauce:
- 1 clove garlic (mashed and minced)
- 1 teaspoon kosher salt
- 1 can (6 ounces) tomato paste
- 1 can (8 ounces) tomato sauce
- Dash freshly ground black pepper
- 1/2 teaspoon dried leaf oregano
- Heat the oven to 350°. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- On a lightly floured surface, roll each biscuit out to about 6 inches in diameter. Spread about 2 to 3 teaspoons of pizza sauce in the center of each round, then top with pepperoni and a few slices of ripe olive, chopped onion or bell pepper, or a combination. Top with about 1 tablespoon of shredded pizza cheese or Mozzarella.
- With a finger, moisten the edge with a little water, fold over, and press all around the edge to seal. Place on a lightly greased baking sheet and prick with a fork or tip of a sharp knife to allow steam to escape.
- Bake to pizza pockets for 14 to 16 minutes, until nicely browned.
- Meanwhile, warm the remaining pizza sauce.
- If desired, brush the pockets lightly with olive oil as soon as they come out of the oven and then sprinkle with a little freshly grated Parmesan cheese. Serve hot with warmed pizza sauce on the side.
Homemade Pizza Sauce
- In a small saucepan combine the garlic, kosher salt, tomato paste, tomato sauce, a dash of black pepper, oregano, and olive oil.
- Bring the sauce to a simmer; reduce the heat to low and cook, stirring, for 3 minutes.
- Cool the sauce and store in a covered container in the refrigerator for up to 3 days.
- Makes about 1 1/2 cups of sauce.
More Filling Ideas
- Thinly Sliced Red Onion
- Thinly Sliced Bell Pepper
- Cooked Crumbled Sausage Or Ground Beef
- Cooked Diced Bacon
- Ham and Spinach
- Sliced Mushrooms
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|