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Back to School Pizza Pockets Lunch

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

Pizza Pockets stacked on wooden board and tomato sauce

 1 tube of refrigerated pizza dough
 ½ cup pizza sauce
 ½ cup pepperoni, salami, ham or other meat of choice
 1 cup shredded mozzarella cheese
 2 tsp water
 1 egg, beaten
 2 tbsp butter, melted
 1 tsp dried oregano
 2 tbsp grated parmesan cheese
 ¼ tsp garlic powder

Wash and dry your Handi-Foil cookie sheet and spray with non-stick spray

ingredients and Handi-Foil cookie sheet pan on table


Preheat oven to 350 degrees and collect all the ingredients


Spread a large piece of parchment paper on the counter, or lightly flour the counter-top.


Roll the pizza dough out to approximately 14x12 inches and then cut into 6 rectangles with a knife or pizza cutter.

Pizza dough on parchment paper


Spread 1-2 tbsp of pizza sauce on one side of each rectangle, being careful to avoid the edges.


Top with pepperoni (or other toppings)

Dough is cut topped with pepperoni


Sprinkle your pizza pocket with the cheese.

Dough is cut sprinkled with cheese


Fold the end of each rectangle up and over the toppings, then seal the edges with a fork.


Place Pizza Pockets on the baking sheet allowing an inch of space between them.
Beat the egg with the water and brush over the top of the pockets. With a fork, poke a few holes in the top of each pocket.

Pizza Pockets oiled on Handi-foil cookie sheet before going into the oven


Bake for 22-25 minutes until golden.

Remove from the oven and brush the pockets with melted butter.

Pizza Pockets baked and brushed with oil


Mix the parmesan cheese, oregano and garlic powder in a small bowl and sprinkle over the tops of the pockets.


Serve Pizza Pockets with additional pizza sauce for dipping, if desired.

Serve it hot or cold. Wrap in foil or use a storage container with a tight lid to keep pizza pockets fresher longer

Pizza Pockets dipped in sauce