Pizza Pocket
Pie-crust pockets filled with marinara, shredded mozzarella and mini pepperoni — a homemade pizza hot pocket — baked until golden and puffy.
⏱️ Prep: 30 min🍳 Cook: 20 min
Ingredients
| 1 lb. | 455 g | store-bought or homemade pie crust |
| 1/2 c. | marinara | |
| 1 1/2 c. | shredded mozzarella | |
| 1/2 c. | mini pepperoni | |
| 1 | large egg, beaten with 1 tbsp. water |
Instructions
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
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Spoon marinara over bottom half of strips and top with mozzarella and pepperoni. Fold over tops.
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Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
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Bake until golden and puffy, 18 to 20 minutes.
Level: Easy.