Description
These Crescent Roll Pizza Pockets are handheld, golden, and packed with cheesy goodness—perfect for little hands and big appetites. Kids love the fun, grown-ups love the ease, and everyone wins with the endless filling options. Bonus: sneak in some hidden veggies or let your kids decorate with “pizza faces” before baking. It’s dinner and a craft in one!
Ingredients
2 cans crescent roll dough (8 rolls each)
1 cup pizza sauce
1½ cups shredded mozzarella cheese
20–30 slices of pepperoni or mini pepperoni
1 egg (beaten, for egg wash)
Optional Add-ins:
Finely chopped spinach or zucchini (for hidden veggies)
Diced bell peppers, olives, or mushrooms (for topping decorations)
Dried oregano or Italian seasoning
Instructions
Preheat Oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Dough: Unroll crescent dough and separate into triangles. Press two triangles together to form rectangles, sealing the seams.
Add the Fillings: On one half of each rectangle, spread a spoonful of sauce, a sprinkle of mozzarella, and a few pepperoni. Add finely chopped veggies if using.
Seal & Decorate: Fold dough over to enclose filling. Press edges with a fork to seal. Let kids make pizza “faces” with toppings on top!
Brush & Bake: Brush each pocket with beaten egg. Sprinkle with Italian seasoning if desired.
Bake: Place on baking sheet and bake for 12–15 minutes, until golden and puffed.
Cool & Serve: Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 270 per Pocket
- Sodium: 550 per Pocket
- Fat: 16 per Pocket
- Carbohydrates: 22 per Pocket
- Protein: 10 per Pocket