I still remember the first time my kitchen filled with the garlicky, herb-scented aroma of these Cheesy Pizza Pockets baking away. It was one of those chaotic weeknights where takeout was calling my name, but my craving for something truly homemade won out. I had a lonely package of pizza dough in the fridge and a vision of a gooey, self-contained pizza I could eat with my hands. What emerged from the oven that night was pure magic: golden-brown, puffy pockets that, when pulled apart, revealed a river of molten cheese and rich sauce. They were an instant win, and they’ve become my secret weapon for everything from family dinners to game-day snacks. That feeling of creating something so deliciously satisfying with such simple ingredients? That’s what I love most.
Ingredients
- 1 package (about 13.8 oz) refrigerated pizza dough
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil, for brushing
- Optional for filling: 1/2 cup mini pepperoni, cooked sausage crumbles, or chopped bell peppers
- Optional for serving: extra warmed pizza sauce or marinara for dipping
Don’t let the short list fool you—each ingredient plays a starring role. I’ve learned through trial and error that using a good quality, name-brand pizza sauce makes a massive difference in flavor compared to the no-name can; it’s richer and more herb-forward. For the cheese, I always buy a block of low-moisture mozzarella and shred it myself. The pre-shredded stuff is coated to prevent clumping, which also prevents it from melting into that dreamy, gooey river we’re after—it’s a step worth the extra two minutes. And that sprinkle of Parmesan? It’s my not-so-secret weapon for adding a salty, savory depth that pure mozzarella just can’t achieve on its own.(See the next page below to continue…)