Ingredients
Dough
- 1 tube (about 400 g) refrigerated pizza dough
Filling
- 6 tablespoons (about 90 ml) pasta or marinara sauce
- 1 cup (100 g) shredded mozzarella cheese
- 12 slices pepperoni
Garnish and finishing
- Dried oregano, for garnish
- Olive oil, for brushing
Instructions
- Preheat the Oven: Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Dough: Unroll the refrigerated pizza dough onto a lightly floured surface or parchment paper. Using a knife or pizza cutter, cut the dough into 6 equal squares.
- Add the Filling: On one half of each dough square, place 1 tablespoon of pasta or marinara sauce. Sprinkle generously with shredded mozzarella cheese and top with 2 slices of pepperoni.
- Seal the Pockets: Fold each dough square diagonally over the filling to form a triangle. Press the edges firmly with a fork to seal the filling inside and prevent leakage during baking.
- Finish with Garnish: Lightly brush the tops of each pocket with olive oil. Sprinkle dried oregano and, if desired, a little extra mozzarella cheese on top for added flavor and appearance.
- Bake: Place the pockets on the prepared baking sheet and bake in the preheated oven for 10 to 13 minutes, or until the pockets are golden brown and the cheese inside is melted and bubbling.
- Serve: Allow the pockets to cool briefly after baking. Serve warm with additional pasta sauce or ranch dressing for dipping, if desired.
Notes
- To avoid soggy pockets, do not overfill with sauce.
- You can substitute pepperoni with other deli meats or vegetables for variation.
- Use a fork to seal the edges tightly to prevent filling from leaking out during baking.
- Brush olives oil on the pockets just before baking for a crisp golden crust.
- Let pockets cool for a few minutes before serving to avoid burning your mouth.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American