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Quick and Easy Pizza Pockets

For a shortcut dinner or a lunch idea you can make ahead and your kids might actually eat (it’s a miracle) make a big batch of these quick and easy pizza pockets and have them on hand in the fridge. Microwave them or serve them room temperature. 

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quick and easy pizza pocketsIt seems like I can’t leave well enough alone around here. My husband has finally recovered from his surgery and is back to work, I’m  not feeding cows every morning before the sun comes up (at least not right now) and I actually had the opportunity to behave myself and just work.

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    But no.Not this girl.

    I’ve been called a lot of things in my life–and hyperactive is on that list. I don’t think I’m all that hyperactive. I prefer driven. Or spunky maybe. I’m somethin’ though.

    And that’s why I decided to rip up all the carpet in my house. True story. Did that last week. That’s what watching You Tube will do for you. I’m like a bored dog–leave me at home by myself long enough and you’ll come home to a mess. Except I don’t chew the couch cushions.

    Actually, I’ve been saving for two years for hardwood floors for my living room. And it’s finally time. This is the week.

    And to save money, I took up the existing carpet myself. Easy peasy. Dirty–but easy. The bad part is the state of all the other rooms in my house. There’s furniture literally stuffed in every nook and cranny as we count down the days to polished wood perfection.

    Makin’ your pizza pockets

    The bottom line is, things are so nuts around here I’m happy to welcome any easy meal I can find right now. These quick and easy pizza pockets are great for that. I’ve made these for a long time as calzones for my kids to take to school and I’ve featured them on my Facebook page in a larger version, but I made these from frozen roll dough (I love Rhodes brand) and I like them better than the pizza crust variety.

    pizza pockets extra small

    You can thaw the dough in the fridge overnight (and maybe all day the next day) or allow them to sit for 4 hours on the counter before whipping these up. Of course you know I say make a bunch and freeze them. I think you can freeze everything. And these really will freeze well.

    Add your own favorite veggies and meats. My kids are a little boring–so I made theirs pepperoni and cheese. Leave the marinara on the side to keep them from getting too soft. If you plan on adding a lot of veggies, saute them first to get them soft then fill your dough.

    Quick and Easy Pizza Pockets

    These pizza pockets use frozen roll dough and make a great lunch. Fill them with your favorite meats, veggies and cheeses.
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 6 people
    Author Rachel Ballard


    • 12 balls frozen roll dough thawed (I like Rhode's brand)
    • 1 package traditional or turkey pepperoni
    • 2 cups shredded mozzarella or Italian blend cheese
    • Any combination of your favorite vegetables or meats* optional
    • 4 tablespoons melted butter or margarine
    • 2 tablespoons Parmesan cheese
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon Italian seasoning


    • Mix the melted butter, Parmesan, garlic powder and Italian seasoning in a small bowl. Set aside.
    • Working with one ball of dough at a time, using a rolling pin or drinking glass, lightly flour the dough and roll to a 4-5 inch circle.
    • Brush the dough with the butter mixture and add 2 pepperoni and 1 tablespoon of cheese to the center of the dough.
    • Gather the edges together in the center and pinch the edges closed; forming a ball around the ingredients.
    • Place on a greased cookie sheet with the seam side down.
    • Repeat with the remaining dough.
    • Brush the tops with any remaining butter mixture and sprinkle with more Parmesan cheese if desired.
    • Bake at 350 for 15-19 minutes until the dough is golden and the cheese is melted.
    • Serve with warm marinara on the side.


    If adding vegetables, saute them lightly until just softened in a little butter before adding to your dough.


    Calories: 600kcal
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course easy, Main Course, Snack
    Cuisine American, Italian



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      1. Yes Kathi. I did every bit of it. And four coats of paint in the living room. Hardwood is going in right now though–and it will soon be over and looking awesome. My husband moved the couch and that was enough for him. Ha ha!! I’m moving on to the kitchen next. I wonder what I can find on YouTube for that?!

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    About the Author

    Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.