5.0 from 6 votes
Crescent Roll Pizza Pockets
Easy and fast, these crescent roll pizza pockets make a delicious dinner that's ready in less than 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 pockets
Calories: 244 kcal
Course:
Appetizer , Lunch , Dinner
Cuisine:
Italian , American
Ingredients
- 1 (8 ounce) tube Pillsbury crescent roll dough sheet (I like to use the Crescent Dough Sheet, which doesn’t have any perforations)
- ¼ cup marinara sauce, divided
- ½ cup Italian blend cheese, divided (or sub with shredded mozzarella)
- Grated Parmesan cheese and Italian seasoning, for dusting
- Optional additional ingredients: sliced pepperoni; sauteed mushrooms, onions, or bell peppers; browned Italian sausage, or any other pizza toppings of your choice
- For dipping: warm marinara sauce
Instructions
- Preheat oven to 375°F. Unroll the dough sheet onto a large cutting board or lightly floured surface. Using a sharp knife, cut the dough into 4 rectangles (about 6 x 4-inches each).
- Spread about 1 tablespoon of marinara sauce on one half of each rectangle. Top with about 2-3 tablespoons of cheese and any other pizza toppings of choice.
- Fold the dough over the fillings, pinching and sealing the edges of each pocket with fork.
- Sprinkle Parmesan cheese and a pinch of Italian seasoning on the top of each rectangle. Use a paring knife to cut small slits in the top of each pocket to allow the steam to vent.
- Arrange the pockets on a parchment-lined rimmed baking sheet.
- Bake for 13-15 minutes, until puffy and golden brown. Serve with warm marinara sauce for dipping, if desired.
Cup of Yum
Notes
- Delicious extras to add to your pizza pockets: pepperoni slices, cooked Italian sausage, sliced chicken, chopped ham, bbq chicken, bbq sauce, pineapple, olives, and sautéed vegetables such as green pepper, onions, and mushrooms.
- Prepare vegetarian pizza hot pockets by omitting the pepperoni, sausage, and other meats. Stuff plenty of sautéed veggies into the pockets so that they're satisfying and flavorful, or keep it simple with just cheese.
- The Parmesan cheese and Italian seasoning on top is just an optional finishing touch. Feel free to omit these ingredients if you like.
- Use plain shredded mozzarella cheese if you don't have the Italian blend cheese.
- Look for a tube of Pillsbury Crescent Dough “Sheet,” which is just like the crescent rolls, but without the perforations. That way you can just unroll the dough and cut it into rectangles.
- If using crescent roll dough instead of the crescent dough sheet, make sure to press and seal together the perforations before using the dough.
- Cut small slits in the top of each pocket to allow the steam to vent in the oven.
- This recipe yields just 4 hot pockets. If you're serving a larger family, double or triple the ingredients. The rest of the cooking instructions remain the same.
- Try cooking with kids! This is an easy way to let your little ones help in the kitchen. Allow the children to assemble their own pizza pockets by adding the toppings of their choice.
- Recipe adapted from Pillsbury.com.
Nutrition Information
Serving
1pocket (not including pepperoni or other optional ingredients)
Calories
244kcal
(12%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Cholesterol
9mg
(3%)
Sodium
616mg
(26%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
152IU
(3%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4pockets
Amount Per Serving
Calories 244
% Daily Value*
| Serving | 1pocket (not including pepperoni or other optional ingredients) | |
| Calories | 244kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 616mg | 26% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.