Name: Easy Cheesy Pizza Pockets with Mozzarella & Sauce
Ingredients: 2 ¼ cups all-purpose flour (plus extra for dusting); 1 packet active dry yeast (about 2 ¼ teaspoons); 1 teaspoon sugar (to feed those hungry yeast beasties); 1 teaspoon salt (don’t skip this or your dough will taste like nothing); 2 tablespoons olive oil (plus a little more for brushing); ¾ cup warm water (not too hot or you’ll kill the yeast – think nice bath water); 2 cans refrigerated crescent roll dough (or pizza dough); OR 1 pound store-bought pizza dough; A little flour for dusting; 1 cup pizza sauce (jarred is fine, I won’t tell anyone); 2 cups shredded mozzarella (low-moisture works best); ½ cup grated parmesan (the real stuff, not the weird powdery kind); 1 tablespoon Italian seasoning (or just oregano if that’s all you’ve got); 1 teaspoon garlic powder (because more garlic is always better); Optional: 1 cup of toppings – pepperoni, cooked sausage, mushrooms, bell peppers, etc. (just make sure they’re chopped small and any veggies are pre-cooked a bit so they don’t make everything soggy); 1 egg beaten with 1 tablespoon water (for that gorgeous golden crust); 2 tablespoons grated parmesan for sprinkling on top; 1 teaspoon dried oregano or Italian seasoning for sprinkling; Optional: garlic salt for sprinkling (because why not?); Extra pizza sauce for dipping (because double-dipping sauce is never wrong)

Description

Okay, so you know how sometimes you want pizza but also don’t want to deal with the whole pizza-eating situation? Like maybe you need something portable, or you’re tired of pizza slices flopping around and dumping toppings in your lap? THESE are the answer. They’re basically homemade versions of those frozen pizza pockets we all secretly loved as kids, but like, actually good. Crispy on the outside, molten cheese and sauce on the inside, and you can customize them however you want. Plus, they freeze amazingly well, so you can make a bunch and have emergency pizza pockets for those “I need food NOW” moments.

Ingredients

Scale

For the Dough (if you’re feeling ambitious):

2 ¼ cups all-purpose flour (plus extra for dusting)
1 packet active dry yeast (about 2 ¼ teaspoons)
1 teaspoon sugar (to feed those hungry yeast beasties)
1 teaspoon salt (don’t skip this or your dough will taste like nothing)
2 tablespoons olive oil (plus a little more for brushing)
¾ cup warm water (not too hot or you’ll kill the yeast – think nice bath water)

For the Dough (if you’re keeping it real):

2 cans refrigerated crescent roll dough (or pizza dough)
OR 1 pound store-bought pizza dough
A little flour for dusting

For the Filling:

1 cup pizza sauce (jarred is fine, I won’t tell anyone)
2 cups shredded mozzarella (low-moisture works best)
½ cup grated parmesan (the real stuff, not the weird powdery kind)
1 tablespoon Italian seasoning (or just oregano if that’s all you’ve got)
1 teaspoon garlic powder (because more garlic is always better)
Optional: 1 cup of toppings – pepperoni, cooked sausage, mushrooms, bell peppers, etc. (just make sure they’re chopped small and any veggies are pre-cooked a bit so they don’t make everything soggy)

For Assembly:

1 egg beaten with 1 tablespoon water (for that gorgeous golden crust)
2 tablespoons grated parmesan for sprinkling on top
1 teaspoon dried oregano or Italian seasoning for sprinkling
Optional: garlic salt for sprinkling (because why not?)
Extra pizza sauce for dipping (because double-dipping sauce is never wrong)