Pepperoni Pizza Hot Pocket Recipe
Italian-American · Main course · 40 min total
A homemade version of the classic frozen snack, featuring a crispy golden crust filled with gooey mozzarella, tangy tomato sauce, and spicy pepperoni.
20
min prep
min prep
20
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) pizza dough, homemade or store-bought
- 1/2 cup (120ml) pizza sauce
- 1 cup (120g) shredded mozzarella cheese
- 24 slices pepperoni
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide pizza dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 6x8-inch rectangle.
- Spread 2 tablespoons of pizza sauce on one half of each rectangle, leaving a 1/2-inch border. Top with 1/4 cup mozzarella and 6 slices of pepperoni.
- Fold the other half of the dough over the filling and press edges to seal. Crimp with a fork to ensure a tight seal.
- Place hot pockets on prepared baking sheet. Brush tops with beaten egg, then sprinkle with garlic powder and oregano.
- Bake for 18-20 minutes, until golden brown. Let cool for 5 minutes before serving.
Tips
- For extra crispiness, bake on a preheated pizza stone or baking sheet.
- Serve with extra pizza sauce for dipping.
- Leftover hot pockets can be refrigerated and reheated in a toaster oven.
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