Homemade Easy Cheesy Pizza Pockets

4. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the pockets release cleanly and brown evenly without sticking. Position an oven rack in the centre for even heat.
5. Prepare the Dough: Roll out the crescent or pizza dough on a lightly floured surface to smooth seams and create a uniform thickness so all pockets bake at the same rate. If using crescent roll dough, separate it into triangles. If using pizza dough, cut it into 8 even rectangles so you can fold each in half to form a neat pocket. Keep the pieces roughly the same size for consistent baking.
6. Add the Filling: Spread a small amount of pizza sauce over each triangle or rectangle, leaving a clean border around the edges to help the seams seal. Add a small handful of mozzarella and a few slices of pepperoni (or your chosen toppings). Avoid overfilling—too much cheese or sauce makes sealing difficult and can cause leaks.
7. Season and Fold: Sprinkle a pinch of garlic powder and Italian seasoning over the filling to boost flavour. Fold the dough over to form a pocket, matching edges neatly. Press the edges with a fork to seal all the way around; a firm, even crimp keeps the cheese inside. If any sauce squeezes out, wipe it away so the seam stays dry and secure.
8. Brush and Top: Transfer the sealed pockets to the prepared baking sheet, leaving space between them. Brush the tops lightly with olive oil or melted butter for a glossy finish and extra browning. Sprinkle with Parmesan for a savoury, toasty bite. A light dusting is enough—too much can inhibit browning.
9. Bake: Bake on the centre rack until the dough is puffed and deeply golden, the cheese inside has melted, and the bottoms feel crisp when lifted gently with a spatula. Rotate the pan once during baking if your oven browns unevenly. The pockets are ready when they look richly browned and smell like baked pizza dough and toasted cheese.

Doneness cues: edges uniformly golden, bottoms crisp to the touch, faint bubbling sounds from the cheese, and a fragrant, savoury aroma. Let the pockets rest briefly on the sheet so the cheese settles before serving.

7. Serve: Enjoy warm for maximum melt, or let them cool slightly for easier handling. A light extra sprinkle of Parmesan just before serving adds a final pop of flavour.

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