This easy Pizza Puff Pastry Pockets recipe is perfect for a quick snack or party appetizer! Flaky, golden pastry filled with gooey mozzarella, savory pepperoni, and rich marinara sauce—baked to crispy perfection. You can swap pepperoni for ham, veggies, or your favorite toppings. Serve warm with extra marinara for dipping and enjoy every bite!
Ingredients Needed
- 1 sheet (375g/13.2 oz) puff pastry, thawed
- 2 cups (480ml) marinara sauce
- 1 ½ cups (170g) freshly shredded mozzarella cheese
- ½ cup (50g) pepperoni, sliced into thin strips
- 1 egg, beaten (for egg wash)
- Freshly shredded Parmesan cheese, for topping
- 1 tsp Italian seasoning
How To Make Pizza Puff Pastry Pockets
- Preheat the oven: Preheat to 200°C (400°F). If not using pre-rolled pastry, line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry on the baking sheet. Slice it into 6 equal squares.
- Add the fillings: Spread 1½ tbsp marinara sauce on each square. Sprinkle ¼ cup of mozzarella and add a small handful of sliced pepperoni.
- Fold and seal: Fold each square into a triangle. Press the edges together and crimp with a fork to seal. Poke a few holes on top with a fork.
- Egg wash & topping: Brush the tops with beaten egg. Sprinkle with shredded Parmesan and Italian seasoning.
- Bake: Bake for 20-22 minutes or until golden brown.
- Serve: Enjoy warm with extra warmed marinara sauce for dipping!
Recipe Tips
- Seal the edges well: Use a fork to crimp the edges tightly so the filling doesn’t leak out while baking. Press firmly for a good seal!
- Don’t overfill: Too much sauce or cheese can make the pastry hard to close and may cause it to burst open while baking.
- Use cold pastry: Keep the puff pastry chilled until ready to use. Warm pastry becomes sticky and harder to handle.
- Egg wash for golden color: Brushing the tops with egg wash gives a beautiful golden-brown finish and a slight crisp.
- Bake until fully golden: Don’t rush the baking! Let the pastries turn deep golden brown for the best crisp and flakiness.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pizza Puff Pastry Pockets cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: After cooling, place the pastries in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Store for up to 2 months. To eat, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pastries on a baking sheet and bake for 8-10 minutes until warm and crispy.
Nutrition Facts
Serving Size: 1 pocket (approximately 127g)
- Calories: 390
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 710mg
- Potassium: 280mg
- Total Carbohydrate: 37g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 8g
Try More Puff Pastry Appetizers:
Pizza Puff Pastry Pockets
Description
This easy Pizza Puff Pastry Pockets recipe is perfect for a quick snack or party appetizer! Flaky, golden pastry filled with gooey mozzarella, savory pepperoni, and rich marinara sauce—baked to crispy perfection. You can swap pepperoni for ham, veggies, or your favorite toppings. Serve warm with extra marinara for dipping and enjoy every bite!
Ingredients
Instructions
- Preheat the oven: Preheat to 200°C (400°F). If not using pre-rolled pastry, line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry on the baking sheet. Slice it into 6 equal squares.
- Add the fillings: Spread 1½ tbsp marinara sauce on each square. Sprinkle ¼ cup of mozzarella and add a small handful of sliced pepperoni.
- Fold and seal: Fold each square into a triangle. Press the edges together and crimp with a fork to seal. Poke a few holes on top with a fork.
- Egg wash & topping: Brush the tops with beaten egg. Sprinkle with shredded Parmesan and Italian seasoning.
- Bake: Bake for 20-22 minutes or until golden brown.
- Serve: Enjoy warm with extra warmed marinara sauce for dipping!
Notes
- Seal the edges well: Use a fork to crimp the edges tightly so the filling doesn’t leak out while baking. Press firmly for a good seal!
- Don’t overfill: Too much sauce or cheese can make the pastry hard to close and may cause it to burst open while baking.
- Use cold pastry: Keep the puff pastry chilled until ready to use. Warm pastry becomes sticky and harder to handle.
- Egg wash for golden color: Brushing the tops with egg wash gives a beautiful golden-brown finish and a slight crisp.
- Bake until fully golden: Don’t rush the baking! Let the pastries turn deep golden brown for the best crisp and flakiness.
Pizza Puff Pastry Pockets