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Make your own Puff Pastry Pizza Pockets at home with this simple recipe! Personalized with your favorite pizza toppings, these homemade hot pockets are ready in minutes and can be meal prepped and frozen.
Is there only one way to enjoy pizza? ABSOLUTELY NOT!
These homemade puff pastry pizza pockets are so simple to make, taste delicious, and are a meal prep dream dish.
Also? Cross my heart, these are actually better the second day. Get ready to slay your leftovers game.
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 our homemade pizza sauce recipe but storebought works great too.
- Cheese – some nice shredded mozzarella
- Other toppings – anything your heart desires. Meat must be fully cooked.
- 1 egg
Let’s Make Puff Pastry Pizza Pockets!
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Let the puff pastry thaw for ~20 minutes at room temperature. While that’s happening, go ahead and preheat the oven to 400˚F.
Lightly flour a clean surface and gently work the puff pastry with a rolling pin until it has doubled in size. Cut it into quarters (I used a pizza cutter).
In the bottom half of each quarter, add a dab of pizza sauce, cheese, and any other toppings you’d like to include.
Whisk an egg and water together and then brush it around the edges of each quarter of the puff pastry. Go ahead and 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.
If you want to brush the rest of the egg over the top of the pizza pockets, go ahead and do that now.
Bake for 23 minutes or until the pastry has puffed up and is a light golden brown on top.
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. The dough will tear if you try to make the pizza pockets while the dough is still frozen.
- 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.
- To bake from frozen: add them to the baking sheet still frozen. Add 1-3 minutes of cooking time.
- If you use any meat in your homemade hot pockets, it must be fully cooked prior to baking.
Puff Pastry Pizza Pockets
Equipment
Ingredients
- 1 sheet puff pastry
- 2 tbsp pizza sauce
- 1 cup mozzarella {shredded}
- 1 egg {beaten}
- 2 tsp water
- other toppings of your choice
Instructions
- Allow puff pastry to thaw at room temperature for at least 20 minutes, or until workable.1 sheet puff pastry
- Preheat oven to 400˚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.2 tbsp pizza sauce, 1 cup mozzarella, other toppings of your choice
- Beat egg and water together in a small bowl and lightly brush on all edges of each of the pastry quarters.1 egg, 2 tsp water
- 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 at 400˚F for 23 minutes or until the pastry has puffed up and is a light golden brown on top.
Notes
- Make sure to let the puff pastry 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,
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a HUGE hit with my kids, we all love them even more than store bought pockets! this is going in my permanent rotation for funday fridays!
Hurray! Glad they were a hit.
By any chance did you have leftovers and try them on day two? Our entire family actually preferred them as leftovers.
Do you think you could do these in the air fryer?
I think it is worth a shot, but I haven’t tried it.
When you freeze the uncooked pizza pockets, do you have to thaw them before you bake them? If you cook them frozen how long and at what temperature?
I bake them from frozen at the same temp until they’re flaky and golden brown. It typically adds just a few minutes of cooking time.
Very yummy!! I’m not great at working with dough (except cookie dough!) but this was easy. Thank you!
So glad you enjoyed it. And I hope you made cookies too. 🙂
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.