Holding a slice of pepperoni pizza in your hands. You might think of these pizza pockets as handmade versions of hot pockets. They’re like a calzone, except the crust is light and airy.

Most people picture something sugary when they hear the word “pie.” Sadly, I was never blessed with a sweet tooth and am always in the mood for savory foods.

Yes! These Pepperoni Pizza Pockets are proof that pie crust can be utilized with savory ingredients. A winning combination is the tangy pizza sauce, the creamy mozzarella, and the golden, crunchy dough. It’s like a flakier version of a handheld pizza, mini-calzone, or commercial Hot Pocket.

These are versatile enough to serve as a main course with a side salad or as an appetizer at a big game. They’ll be delicious however you prepare them.

Contrasting Store-Bought Pie Crust with Homemade

For recipes like this one, I’m not picky about using homemade or store-bought pie crust. I nearly always make my own pie crust when I’m cooking a full pie from scratch, and I use a recipe like this Perfect Pie Crust. But premade crust from the store is more convenient and less difficult to work with.

You can use whichever you choose in this recipe. I used premade Pillsbury pie crusts because they are convenient. Make sure they’re completely defrosted before you try to work with them, and reroll them once to get the most out of the crust.

Pizza Pockets, Ready to Be Stuffed
For this variant, I used basic toppings, but you could easily adapt your favorite pizza into a handheld pie. It’s imperative to remember portion control while adding fillings. If the hand pies are overfilled, they will likely explode in the oven, leaving you with a major mess on your hands.

If you’re interested in trying out my pepperoni pizza suggestion, be sure to stick to the measurements I’ve provided.

Try it with Buffalo chicken and smoked Gouda, or broccoli and cheddar, if you like the idea.

Hand Pies: Closing the Deal

It’s important to properly seal these hand pies so they don’t explode when eaten. If you want a secure seal, I suggest using egg wash. Just wet your fingertips and run them along the edge of the crust, then crimp the dough to seal it.

What Makes a Crust Turn Golden Brown
The crust of many classic pies, whether sweet or savory, may be baked to perfection in about 45 to 60 minutes. Due to the shorter baking time required, these hand pies will not brown as much without assistance.

I find that brushing them with an egg wash helps them obtain that perfectly golden brown crust. The hand pies should be completely sealed with the egg wash.

The egg wash adds a little crunch and a glossy, golden brown finish to the hand pies without altering the flavor.

Pizza Pocket Freezing

I would suggest making the hand pies, letting them cool completely, sealing them in plastic wrap, and then storing them in the freezer. For a few months in the freezer, they’ll be fine. Reheat them at 325 degrees Fahrenheit for 20 minutes, or until the cheese is melted and the crust is golden and flaky.

Puff Pastry Pepperoni Pizza

INITIAL PREPARATION 20 mins
TIME TO COOK 25 mins
TOTAL TIME 45 min
AMOUNTING 6 servings
EXPECT 6 pockets

Ingredients

You’ll need 2 (9-inch) pie crusts, either homemade or purchased.
1/2 cup pizza toppings, homemade or store-bought-bought
1 to 1 12 cup of shredded mozzarella
12 cup of pepperoni, diced
2 Tablespoons of fresh basil, minced
For the egg wash, you’ll need 1 egg and 1 tablespoon of water.

Method

Prepare a 375°F oven.
Prepare a parchment paper-lined baking sheet.
Dough should be rolled out to a thickness of about 1/8 inch before being cut into shapes. Store-bought crust should be thawed before being unrolled.
Cut out circles from the pie pastry using a 6-inch round. (A 6-inch tortilla works for me as a size reference; a standard pot lid would also do.) Each pie crust should yield 3 hand pies, but you may need to re-roll it to get the last one or two.
Prepare a baking sheet for the pie crust circles.
Pizza pockets should be filled with enough filling to make the hand pies seem substantial, but not so much that they spill over. Spread 2–3 teaspoons of pizza sauce onto each round of pie crust, then top with 2 tablespoons of shredded mozzarella (eyeball it), 1 tablespoon of sliced pepperoni, and a sprinkle of fresh basil. To facilitate easier sealing, allow a 1/2-inch space around the fillings.
Put a stop to the pizza leaks:
Fold the hand pie over and brush the folded edge with egg wash. Completely close the hand pie by crimping the edge between your fingers or pressing the edge with a fork. Make vent holes in each hand pie with a fork to prevent the filling from boiling over.
Cook the individual pies:
Prepare an egg wash, then bake the hand pies for 20 minutes, or until the crust is golden. It’s okay if the pies’ fillings are oozing a little bit.
The pies need only a quick cool down before being served.
Reheat leftovers in a preheated 350°F oven for 10 minutes. Leftovers keep well in the refrigerator for three to four days. In addition, you may prepare these pizza pockets in advance and keep them in the refrigerator until you’re ready to bake them.
After baking and cooling, they can be frozen with the greatest results. To reheat from frozen, place in a 325°F oven for about 20 minutes.

TRY THIS TASTY RECEPIE OF BRAZILIAN CHICKEN PIZZA RECIPE

Ingredients:

1 pre-made pizza crust
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
1/2 cup cooked and shredded chicken breast
1/4 cup sliced red onion
1/4 cup sliced green bell pepper
1/4 cup sliced black olives
1/4 cup chopped fresh cilantro
1/4 cup corn kernels
1/4 cup diced pineapple

Instructions:

Preheat your oven to 425°F (218°C).
Place the pre-made pizza crust on a baking sheet or pizza stone.
Spread the tomato sauce evenly over the pizza crust.
Sprinkle the shredded mozzarella cheese over the tomato sauce.
Add the cooked and shredded chicken breast on top of the cheese.
Add the sliced red onion, green bell pepper, black olives, chopped cilantro, corn kernels, and diced pineapple on top of the chicken.
Bake the pizza in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.