This homemade Mozzarella Cheese Pocket snacks is a perfectly portable treat that kids and grown-ups alike just love! It can be filled with any pizza topping, then oven-baked to cheesy and crispy perfection.
EASY PIZZA POCKET RECIPE Recipe by Candace
WHAT IS A PIZZA POP?
- If you know, you know! Also called “panzerotti,” pizza pops are a super popular fast-food item found in Canada. In the US, they can be found as pizza pockets in the frozen foods section, although they can be shaped more like a calzone than a pop.
- Pizza pops are the ultimate kid-friendly snack! Easy to make, easy to hold, and even fun for dipping! Dip them in extra pizza sauce, ranch, or nacho cheese sauce!
- This recipe for homemade pizza pops lets everyone choose their own toppings and fillings. Plus it makes a great activity for parties!
INGREDIENTS & VARIATIONS FOR MOZZARELLA CHEESE POCKETS SNACKS:
DOUGH: Crescent roll dough puffs up light and flaky, but so will pizza dough, biscuit dough, and breadstick dough. Simply roll out or flatten the pieces to a 4” x 6” rectangle.
FILLING: Basic pizza pops have pepperoni, cheese, and some savory pizza sauce. For a fun, BYOP (build your own pizza) party, set out a plate of add-ins like cooked sausage crumbles, cooked shredded chicken, bacon bits, sliced olives and mushrooms, jalapenos, green chiles, even pineapple, and ham! Different flavors of cheese can also be prepped.
How To Make Mozzarella Cheese Pocket Snacks:
Home-baked pizza pops are as easy as 1-2-3!
- Unroll crescent dough and attach pieces to form a 4” x 6” rectangle.
- Build each pizza pop as desired and then fold the dough from the opposite end. Crimp the two ends together with the tines of a fork.
- Bake until golden brown (as per recipe below) and serve warm.
PRO TIP: Brush each pizza pop top with olive oil and sprinkle on some parmesan cheese before baking.
Keep leftover pizza pops (if there are any!), in a covered container in the refrigerator separated by sheets of parchment paper so they don’t stick together. They’ll last in the refrigerator for about 3 days.
- For best results, reheat pizza pops in the microwave or air fryer. If using the microwave, crisp up the outside by placing them under the broiler for about 3 minutes on each side.
- Freeze cooked and cooled pizza pops on a parchment lined baking sheet, and then once frozen, transfer to a zippered bag with the date labeled on the outside. They can stay frozen for up to 8 weeks.
Other recipes you might like to try: Quesadilla Keto Chicken Cheese Recipe, Roasted Potato Kale Frittata, Quinoa Lasagna Zucchini
Mozzarella Cheese Pocket Snacks
- Baking Tray
- Parchment Paper
- 8 ounces refrigerated crescent roll dough 1 can*
- 1/4 cup pizza sauce or pasta sauce
- 1/2-3/4 cup shredded mozzarella cheese
- 1/2 cup pepperoni sliced (24 slices)
- 4 tbsp parmesan cheese optional
- Preheat oven to 375˚F. Line baking tray with parchment paper.
- On the baking tray, open crescent dough and separate into 4 rectangles (2 crescent triangles each). Press perforations together to seal and press each rectangle to create a 4×6" rectangle.
- On one end of each rectangle, add filling:1 Tablespoon pizza sauce¼ of the pepperoni (6 slices)2-3 Tablespoons mozzarella cheese
- Fold dough from corner opposite the filling. Seal the dough on the open sides by pressing with a fork.
- Poke the top of each pizza pocket with a fork 3-4 times. Sprinkle each top with 1 Tablespoon parmesan cheese, if desired.
- Bake for 13-15 minutes, or until browned and cooked through. Serve warm or at room temperature.