PEPPERONI PIZZA HOT POCKETS
Melty mozzarella and spicy pepperoni filling all wrapped up in a seasoned, crispy pocket. Pepperoni Pizza Hot Pockets will make you wonder why you’ve been eating frozen Hot Pockets all of these years, instead of these healthier pockets of deliciousness.
Ingredients
- 4 oz Fresh Mozzerella cubed
- 1/2 cup Stick Pepperoni cubed
- 1/2 cup Pizza Sauce
- 1 pack Refrigerated Pizza Dough
- 1 Egg
- Italian Seasoning
- Garlic Salt
- Pecorino or Parmesan Cheese
Instructions
- Preheat oven to 425° and line baking sheet with parchment paper.
- Cube up mozzarella and pepperoni. Add to a bowl.
- Add pizza sauce to mozzarella and pepperoni. Mix together to make filling.
- Roll out pizza dough. Cut into rectangles (2 per hot pocket).
- Add 1/2 of the rectangles to the parchment lined baking sheet
- Add filling to pizza dough rectangle, leaving about ¼ inch along each side. Top with other pizza dough rectangle and pinch closed then fold the bottom edge over the top to seal. Repeat.
- Once all pockets are filled, use a fork to seal the edges.
- Using a knife, cut 3 small slits in the top of each pepperoni pizza hot pocket.
- Crack one egg into a bowl or a mug and whisk with a fork until the white and yolk are combined. Brush the egg wash onto the top of each pepperoni pizza hot pocket.
- Sprinkle the top of each pepperoni pizza hot pocket with italian seasoning, garlic salt, and grated pecorino or parmesan cheese.
- Bake 15-20 minutes, depending on your oven, mine took 17 minutes, so that the outside is browned and has a nice crust but isn’t doughy on the inside.
- Let your pepperoni pizza hot pockets cool for 2-5 minutes before eating.