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Pepperoni Pizza Pockets

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  • Prep 25 min
  • Total 45 min
  • Servings 8
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Bisquick makes the golden crust, and your favorite pizza toppings are the satisfying filling in these handy homemade pockets. No knife or fork required!
By Sarah Caron
Updated Aug 1, 2012
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Ingredients

  • 3 cups Original Bisquick™ mix
  • 2/3 cup very warm water (120°F to 130°F)
  • 2 tablespoons olive oil
  • 1/2 cup marinara sauce
  • 8 pepperoni slices
  • 1/2 cup finely shredded mozzarella cheese (2 oz)

Steps

  • 1
    Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
  • 2
    In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
  • 3
    Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
  • 4
    Top each with 1 tablespoon marinara sauce, 1 pepperoni slice and 1 tablespoon cheese. Fold over, and pinch edges to seal.
  • 5
    Bake 15 to 20 minutes or until golden.
  • 6
    Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

Tips from the Betty Crocker Kitchens

  • tip 1
    It’s essential that the dough is rolled thin before using; that way, the pocket isn’t overwhelmed by a thick exterior.

Nutrition

Nutrition Facts are not available for this recipe
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