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Homemade Pizza Pockets
These homemade pizza pockets are super versatile, perfect for everything from lunch boxes to appetizers.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 16 servings
Calories: 211 kcal
Course:
Appetizer , Snacks
Cuisine:
American
Ingredients
- 1 pound (454g) ground sausage
- 1 teaspoon salt
- ½ tablespoon Italian seasoning
- 1 ½ cups (355ml) marinara sauce
- 8 ounces (227g) fresh mozzarella diced
- 1 cup (140g) pepperoni chopped
- 2 packages crescent roll dough 8-count rolls
- 1 cup (115g) Italian bread crumbs
Instructions
- Preheat the oven to 350 degrees F / 175 degrees C. Add the ground sausage, salt, and Italian seasoning to a medium sized pan or skillet. Cook the sausage over medium heat for 5-7 minutes, or until no longer pink. Use a wooden spatula to break up the sausage as it cooks.
- Add the cooked sausage to a mixing bowl with the marinara sauce, mozzarella, and pepperoni. Fold the ingredients together to combine them.
- Open your crescent roll dough and divide the triangles. Lay them out on a baking sheet and add a spoonful or two of the filling to each piece of dough. Fold the corners of the dough in to form a sealed ball.
- Roll each pocket in the Italian breadcrumbs and then return them to the baking sheet.
- Bake your pockets in the oven for 15 minutes, or until golden brown. Serve and enjoy!
Cup of Yum
Notes
- Crescent roll dough gets sticky when it warms up. So I like to keep it in the fridge until I'm ready to use it. This makes filling and folding so much easier. Avoid overstuffing the dough to keep your pizza pockets from bursting open while baking. A spoonful or two of filling is plenty. Make sure to pinch the edges of the dough tightly to prevent the filling from leaking out. You can even use a fork to press down the edges if needed. Rolling the pockets in breadcrumbs adds a lovely crunch, but if you don’t have breadcrumbs skip it. Storage - Leftover pizza pockets can be stored in an airtight container in the fridge for up to 5 days. There are 10 Blue Plan SmartPoints in one serving of this.
- Crescent roll dough gets sticky when it warms up. So I like to keep it in the fridge until I'm ready to use it. This makes filling and folding so much easier.
- Avoid overstuffing the dough to keep your pizza pockets from bursting open while baking. A spoonful or two of filling is plenty.
- Make sure to pinch the edges of the dough tightly to prevent the filling from leaking out. You can even use a fork to press down the edges if needed.
- Rolling the pockets in breadcrumbs adds a lovely crunch, but if you don’t have breadcrumbs skip it.
- Storage - Leftover pizza pockets can be stored in an airtight container in the fridge for up to 5 days.
- There are 10 Blue Plan SmartPoints in one serving of this.
Nutrition Information
Calories
211kcal
(11%)
Carbohydrates
8g
(3%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
39mg
(13%)
Sodium
763mg
(32%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
234IU
(5%)
Vitamin C
2mg
(2%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 211
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 763mg | 32% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.