Description
Each pocket cracks open to release strings of melted mozzarella and pepperoni’s savory spice, all baked to a golden crisp. A quick brush of garlic-infused oil adds extra warmth and crunch in every bite.
Ingredients
- 1 pound pizza dough
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 10 slice pepperoni
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out pizza dough into a 12×10 inch rectangle and cut into 6 equal rectangles.
- Spread about 1 tablespoon of pizza sauce onto the center of each rectangle, leaving a border around the edges.
- Sprinkle shredded mozzarella cheese evenly over the sauce on each piece.
- Layer pepperoni slices on top of the cheese, then sprinkle with dried oregano and garlic powder.
- Fold each rectangle in half to enclose the filling and press the edges firmly to seal.
- Place the sealed pockets on a baking sheet lined with parchment paper.
- In a small bowl, mix olive oil with a pinch of garlic powder and brush the tops of the pockets.
- Bake for 15 to 20 minutes or until the pockets are golden brown and puffed.
- Remove from oven and let cool for 5 minutes before serving.
Notes
- Store-bought dough saves time and ensures consistent results.
- For extra crispiness, place the pockets directly on the oven rack for the last 5 minutes of baking.
- Customize with sliced bell peppers or mushrooms for added flavor.
- Reheat leftovers in a toaster oven to retain the crisp crust.