Puff Pastry Pizza Pockets {Homemade Hot Pockets}
Ditch the processed food and make your own Puff Pastry Pizza Pockets at home! Personalized with your favorite pizza toppings, these homemade hot pockets are ready in minutes and can even be frozen for a quick meal.
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Is there only one way to enjoy pizza? NO! From Air Fryer Calzones to Air Fryer French Bread Pizza to Whole Wheat Pizza Dough, to Air Fryer Pizza Rolls, to Tortilla Pizzas, and now these Puff Pastry Pizza Pockets, I’m here to make sure you’ve got options. Also? Cross my heart, these are actually better the second day.
Yeah, that means you can make these are part of your meal prep, and simply reheat them in the microwave, a toaster oven, or air fryer.
What’s in these Pizza Pockets?
- Puff pastry – you’ll find them in the frozen desserts section of your local grocery store.
- Sauce – we love Sugar-Free Pizza Sauce and Dairy-Free Pesto
- Cheese – some nice shredded mozzarella
- Other toppings – fresh basil, spinach, crumbled bacon (related: how to bake bacon in the oven), homemade sausage, roasted garlic, or anything your heart desires.
- 1 egg
How Do You Seal the Edges of Puff Pastry?
When you fold puff pastry over onto itself to create a pocket, you need something to make it stick together. For this recipe, we’re using an egg mixed with water as our “food glue”. Mmmmm. Food glue.
I have two other puff pastry recipes you may love: Baked Brie in Puff Pastry With Roasted Garlic and Savory Puff Pastry Dinners.
Pro Tips/Recipe Notes
- Make sure to let the pastry dough rest at room temp for at least 20 minutes, or until it is workable. If you try to make the pockets while the dough is still frozen, it will tear.
- To freeze: place unbaked formed pockets on a baking sheet lined with parchment and freeze uncovered for two hours. Transfer to freezer-safe storage, like these reusable silicone bags.
- If you use any meat in your homemade hot pockets, it must be cooked prior to baking.
More Easy Dinner Recipes You’ll Love
- Lentil Nachos
- Fried Gnocchi and Veggies
- Paleo Salmon Cakes
- Baked Tortilla Bowls
- Cold Soba Noodle Salad
- Asian Pork Meatballs
- Homemade Ramen Noodle Bowls
- Gluten-Free Lasagna
- Sheet Pan Sausage and Veggies
- Instant Pot Beef Barley Soup
Puff Pastry Pizza Pockets
Ingredients
- 1 sheet puff pastry
- 2 tbsp pizza sauce
- 1 cup mozzarella {shredded}
- 1 egg {beaten}
- 2 tsp water
- other toppings of your choice
Equipment
Instructions
- Allow puff pastry to thaw at room temperature for at least 20 minutes, or until workable.
- Preheat oven to 400 degrees F.
- On a lightly floured surface or parchment, gently use a rolling pin to work pastry until it has almost doubled in size from the original square.
- Cut into quarters.
- Add sauce, cheese, and any other toppings you might like on the bottom half of each quarter of pastry.
- Beat egg and water together in a small bowl and lightly brush on all edges of each of the pastry quarters.
- Fold each quarter over itself, gently sealing the edges by pressing with your fingers.
- Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork.
- {optional} brush leftover egg wash over the tops of the puff pastry pockets.
- Bake for 23 minutes or until the pastry has puffed up and is a light golden brown on top.
Notes
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This looks really gooooood!!!!! Do you think if I sprinkle Parmesan on top before baking it would burn like a mofo?
I bought a box of HoPos after watching J Gaffigan, because, subliminal advertising, and I was like, ewwwwww how could anyone ever eat these? We own a bread maker and for years as poor students I made our own .. I guess you would call them pizza pockets, with dough made “automatically” in the bread maker. No comparison. HoPos taste sooooo …. They don’t taste like food, I swear!!! You can’t taste any cheese, you can’t taste the crust – it just tastes like…. well, like the cardboard thingy-whats that you nuke it on.
Putting pp on my grocery list for the next trip. Thanks S!
Are we talking shredded Parm? I think it would work, but I would add it in the final 5 minutes of baking. It will give you that awesome toasty cheese taste without burning.
Yep, 100% cardboard taste.