Mini Pizza Pockets


Ugh. These just did not turn out. No blame can be placed on the recipe that was sent to me by my Grandma, however. I followed the recipe very loosely. The original recipe called for a half pound of Italian sausage, not pepperoni.


  • 5 oz pepperoni, sliced
  • 1 c. chopped fresh mushrooms
  • 1/2 c. chopped onion
  • 1 c. pizza sauce
  • 4 oz mozzarella cheese, cut into 1/4-inch cubes
  • 2 T. freshly grated parmesan cheese, packed
  • 1 package (17 1/4 oz.) frozen puff pastry sheets
  • 1 egg, beaten with 1 tsp. water


  1. In a skillet over medium heat cook mushrooms and onions with some olive oil until tender. Remove from heat and stir in pizza sauce, pepperoni and cheeses. Set aside to cool.
  2. Thaw pastry 20 minutes. Preheat oven to 400 degrees.
  3. Unfold puff pastry and on a lightly flour surface roll each sheet to a 12-inch square. Cut each into 16 squares. Top each square with some of the pepperoni mixture. Brush edges of the pastry with egg mixture; fold in half to form triangles. Press edges together with tines of a fork. Brush with more egg.
  4. Transfer to ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown and puffed.

If you do not have puff pastry I would not recommend substituting crescent roll dough, like I did. It was incredibly putzy trying to piece together the dough as crescent rolls aren’t an exact square or triangle. I ended up getting pizza sauce everywhere and no two pizza pockets had the same shape. My biggest complaint about these pizza pockets (other than the botched crescent rolls), is they just weren’t all that cheesy. Cheese is the best part!

Recipe rating: 

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