Homemade Easy Cheesy Pizza Pockets

• Dough choice: Crescent dough bakes light and flaky; pizza dough yields a chewier, pizzeria‑style crust. Both work—use what you like.
• Moisture management: Pat watery toppings (like mushrooms or peppers) dry after sautéing so seams stay sealed and the crust bakes crisp.
• Sealing success: Keep the border free of sauce, crimp firmly with a fork, and patch tiny tears with a scrap of dough if needed.
• Even baking: Space pockets apart on the sheet so hot air can circulate and the sides brown instead of steaming.

Serving & Storage

• Serve at room temperature or chilled.
• Can be stored in an airtight container for 3 days (can be stored longer in the refrigerator).

Reheating: Warm in the oven or toaster oven until heated through and the crust re‑crispens; avoid long microwaving if you prefer a crisp exterior.