Cheesy Pepperoni Pizza Pockets

Ingredients

Dough and crust:

1 package (2 sheets) ready-rolled puff pastry or pizza dough

2 tbsp unsalted butter, melted (for brushing)

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp freshly ground black pepper

Cheesy filling:

2 cups mozzarella cheese, freshly shredded

1 cup pepperoni slices

1/2 cup rich marinara or pizza sauce

1 tsp dried oregano

To serve:

1 cup warm marinara sauce

2 tbsp fresh parsley, chopped

1 tbsp grated Parmesan cheese

Method

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. Unroll the dough and cut each sheet into equal rectangles or squares.

3. Spoon a little marinara onto one half of each piece, leaving a border around the edge. Top with mozzarella, pepperoni and a pinch of oregano.

4. Fold the dough over the filling and press the edges firmly shut with a fork.

5. Brush the tops with melted butter and sprinkle with garlic powder, Italian seasoning, salt and pepper.

6. Bake for 15 to 18 minutes, until the pockets are golden and crisp.

7. Rest for 5 minutes, then serve with warm marinara, parsley and grated Parmesan.

Cooking tips

Do not overfill the pockets, or the cheese will leak out during baking.

Sealing the edges well with a fork keeps the filling inside and gives a neat finish.

Let the pockets rest briefly before eating so the cheese settles and does not burn.

Frequently asked questions