Description
Delicious pizza pockets filled with cheese and pepperoni, perfect for a quick meal.
Ingredients
Scale
- 1 lb pizza dough
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni slices
- 1/2 cup pizza sauce
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, mix ricotta, mozzarella, Parmesan, oregano, salt, and pepper until well combined.
- Divide pizza dough into 4 portions. Roll each into an 8-inch circle on a floured surface.
- Spread a thin layer of pizza sauce on one half of each dough circle, leaving a 1-inch border. Top with the cheese mixture and pepperoni slices.
- Fold dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork. Brush tops with beaten egg.
- Transfer to the baking sheet and bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Ensure the edges are sealed well to prevent the filling from leaking out while baking.
- Serve with extra pizza sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pocket
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg