Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper or a silicone baking mat
- Pastry brush or clean paintbrush (for egg wash)
- Pizza cutter or sharp knife
- Small bowl (for egg wash)
- Fork or small spoon (for crimping edges)
Step-by-Step Instructions
First, I preheat my oven to 400°F (200°C) and line my baking sheet with parchment paper. A little flour on the counter keeps the dough from sticking as I gently roll out the pizza dough into a large, rough rectangle, about 12×9 inches. I don’t stress about perfect edges—rustic is charming! Then, I use my pizza cutter to slice the dough into 8 smaller rectangles. This is where the assembly line begins. I lay them all out and spoon about a tablespoon of pizza sauce onto the center of each, leaving a generous half-inch border all around. I learned the hard way that going right to the edge guarantees a saucy, leaky explosion in the oven.
Now for the fun part: the fillings! On top of the sauce, I sprinkle a hearty pinch of mozzarella, a few slices of pepperoni (I like to fold them into little cups so they hold extra cheese), and a dusting of Parmesan. The key here is restraint—it’s so easy to overfill. My first batch looked like overstuffed pillows that burst dramatically. You want just enough to feel generous, but not so much that you can’t seal the dough. Once filled, I fold one side of the rectangle over to create a little square packet, carefully matching the edges.
Sealing is the most important step. I press the edges firmly with my fingers, then go back with the tines of a fork, crimping hard to create a tight, decorative seal. This fork-press isn’t just for looks; it physically fuses the layers of dough. I then gently transfer each pocket to the prepared baking sheet. In my small bowl, I beat the egg with a splash of water to create an egg wash. Using my pastry brush, I give the top of each pocket a thorough, glossy coat—this is what gives you that beautiful color and shine. Finally, a light brush of olive oil and a sprinkle of the Italian seasoning over the top adds flavor and fragrance.
I bake the pockets for 15-18 minutes, but I always start checking at the 15-minute mark. You’re looking for a deep, golden-brown crust and, if you peek carefully, signs of bubbling cheese inside. The smell in my kitchen at this point is absolutely intoxicating. I pull the tray out and let them rest on the baking sheet for a full 5 minutes before serving. This rest period is non-negotiable; it allows the molten cheese and sauce to settle slightly, preventing a scalding-hot eruption on the first bite. I learned this lesson with a very burned tongue!(See the next page below to continue…)