Easy Pizza Pockets with Custom Fillings – Ham, Cheese & More!
There’s something about a warm, cheesy pizza pocket that feels like comfort and convenience rolled into one—and these easy pizza pockets deliver both. With a soft homemade dough and endless filling options, this recipe is the perfect blend of family-friendly, freezer-ready, and weeknight-doable. Whether your crew is heading back to school, diving into homeschool, or just in need of a quick grab-and-go meal, these pockets check all the boxes.
Why These Easy Pizza Pockets Are a Family Favorite
Some nights, I just need a dinner that feels like a win—for the taste buds and the budget. These homemade pizza pockets hit both. They’re warm, cheesy, and customizable (hello, picky eaters). We’ve done them with pepperoni, fresh mozzarella, and even ham and white American cheese. And when I tell you the ham and cheese ones needed nothing else? Just trust me.
My daughter even mentioned they remind her of the kolaches from Shipley’s Donuts—which is saying something. If you’ve ever had one, you know they’re soft, pillowy, and filled with melty cheese and meat. Our version may not be identical, but the vibe is there. And depending on where you live, this might be the closest thing to a Shipley’s-style kolache you can make at home.
If you’re looking for a back-to-school freezer-friendly meal, or just want to avoid the store-bought processed stuff, these easy pizza pockets are a great place to start.
Ingredients for Easy Pizza Pockets
For the Dough:
- 1 1/3 cups warm water
- 2 1/4 tsp yeast
- 1 tbsp sugar
- 1 tbsp olive oil
- 1 tsp salt
- 3 1/2 cups flour (add slowly as directed below!)
For the Egg Wash:
- 1 large egg
- 1 tbsp milk
Filling Ideas:
- Homemade pizza sauce
- Fresh shredded mozzarella cheese
- Pepperoni
- Dan-O’s Cheesoning – it takes your pizza flavor to another level!
- Optional: oregano, garlic powder, or Italian seasoning
- OR go classic with sliced ham and white American cheese
How to Make Easy Pizza Pockets
1. Make the Dough
- In a large mixing bowl, whisk together warm water, yeast, and sugar. Cover and let sit for 5 minutes until foamy. (This step activates the yeast, making your dough rise properly—don’t skip it!)
- Stir in olive oil and salt.
- Add 2 cups of flour and mix. Then slowly add the 3rd cup, and gradually the final 1/2 cup—just until the dough comes together. Too much flour = heavy pizza pockets.
- Beat or knead in your mixer for 5 minutes until smooth and tacky (not overly sticky). If needed, add 1 tsp of flour at a time.
- Lightly oil a large bowl. Place dough inside, cover, and let rise 60–90 minutes until doubled.
2. Assemble the Pizza Pockets
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Punch down the dough (my favorite part) and turn it onto a lightly floured surface.
- Cut in half, then into quarters, making 8 pieces total.
- Roll each into a rectangle about 6″ long by 4″ wide. (Or just close enough—perfection isn’t required, especially for busy moms!)
- Fill each with a layer of sauce, cheese, meat, more cheese, and a sprinkle of seasoning (remember my mention of Dan-O’s Cheesoning?).
- Fold the dough over and roll/crimp the edges to seal. (No fancy tools—your hands are enough.)
- Make 1–3 slits in the top of each pocket for steam to escape.
3. Bake Your Easy Pizza Pockets
- Beat the egg and milk for your egg wash and brush the tops of each pocket.
- Optional: sprinkle parmesan cheese and extra seasoning on top.
- Bake for 20–25 minutes or until golden brown.
- Let cool 10 minutes before serving (if you can wait that long!).
Freezer Tips for Pizza Pockets
Yes, you can freeze these! I prefer to bake, cool completely, then freeze on a parchment-lined tray before storing in a zip-top freezer bag.
To Reheat:
Pop in a toaster oven or regular oven at 350°F until warmed through. My kids grab one and go—no microwave needed.
Tips & Swaps for the Best Pizza Pockets
- For extra flavor: add 1/2 tsp Italian seasoning, garlic powder, or oregano to your dough (especially for the pizza version).
- No pizza sauce? Use marinara, alfredo, or even ranch for a twist.
- Cheese choices: mozzarella, provolone, cheddar, or white American.
- Filling combos: ham + cheese, sausage + peppers, leftover taco meat + cheddar—have fun with it!
- Egg-free? Brush with melted butter instead of egg wash (it won’t be as shiny, but still delicious).
This dough is versatile and forgiving, so don’t be afraid to experiment with whatever you have on hand.
Quick Glance
- Prep Time: 20 minutes (plus rise time)
- Cook Time: 25 minutes
- Total Time: ~2 hours
- Yield: 8 easy pizza pockets
How to Serve Homemade Pizza Pockets
Serve with a little cup of warmed pizza sauce on the side for dipping—perfect for little hands and big appetites. These also pair well with a salad or fruit for a complete lunch or dinner.
A Note About the Sauce: We used our favorite homemade pizza sauce from the Craveable Keto cookbook, and it truly takes these pizza pockets to the next level. My daughter says it’s the best she’s ever tasted. While we can’t share the recipe, you can find it inside the cookbook Craveable Keto if you want to give it a try too.
Looking for More Easy Recipes?
Want more simple, budget-friendly meals your family will actually eat? Be sure to check out our 15 Frugal Family Meals—a collection of tried-and-true dinners to help you eat at home more and keep your grocery budget in check.
👉 Want the whole plan sent to your inbox? Join our Rooted Table email group and get the full 15 Frugal Family Meals guide for free—plus monthly encouragement and real-life kitchen tips.
And if you’re looking for more back-to-school meal ideas, here are some other favorites from the blog:
- Quick Pizza Dough
- Sourdough Dutch Baby
- Sourdough Banana Muffins
- Sourdough Blueberry & Strawberry Muffins
- Easy Subway-Style Rolls
And grab our free printable recipe card below to keep this one in your kitchen binder!
Easy Homemade Pizza Pockets
Equipment
- Stand Mixer or large bowl and wooden spoon
- Measuring cups/spoons
- Mixing Bowl for dough rise
- Rolling Pin
- Sharp knife or kitchen shears to slit tops
- Baking sheets 2 large
- Parchment Paper
- Pastry Brush for egg wash
- Cooling Rack optional but helpful for freezing
Ingredients
For the Dough:
- 1⅓ cups warm water
- 2¼ teaspoon instant yeast
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3½ cups flour add slowly as directed below
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Filling Ideas (no measurements needed)
- Pizza sauce about 1-2 tablespoons per pocket)
- Shredded mozzarella cheese
- Pepperoni slices
- Sliced ham and white American cheese
- Optional: oregano, garlic powder, Italian seasoning about ½ teaspoon
- Optional topping: Dan-O's Cheesing and grated parmesan
Instructions
Make the Dough
- In a large mixing bowl, whisk together warm water, yeast, and sugar. Cover and let sit for 5 minutes until foamy. (This step activates the yeast, making your dough rise properly—don’t skip it!)
- Stir in olive oil and salt.
- Add 2 cups of flour and mix. Then slowly add the 3rd cup, and gradually the final 1/2 cup—just until the dough comes together. Too much flour = heavy pizza pockets.
- Beat or knead in your mixer for 5 minutes until smooth and tacky (not overly sticky). If needed, add 1 tsp of flour at a time.
- Lightly oil a large bowl. Place dough inside, cover, and let rise 60–90 minutes until doubled.
Assemble the Pizza Pockets
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Punch down the dough (my favorite part) and turn it onto a lightly floured surface.
- Cut in half, then into quarters, making 8 pieces total.
- Roll each into a rectangle about 6" long by 4" wide. (Or just close enough—perfection isn't required, especially for busy moms!)
- Fill each with a layer of sauce, cheese, meat, more cheese, and a sprinkle of seasoning (or whatever filling you're choosing that day!)
- Fold the dough over and roll/crimp the edges to seal. (No fancy tools—your hands are enough.)
- Make 1–3 slits in the top of each pocket for steam to escape.
Bake Your Easy Pizza Pockets
- Beat the egg and milk for your egg wash and brush the tops of each pocket.
- Optional: sprinkle parmesan cheese and extra seasoning on top.
- Bake for 20–25 minutes or until golden brown.
- Let cool 10 minutes before serving (if you can wait that long!).
Notes
- These pizza pockets are perfect for make-ahead meals. Bake, cool, and freeze for quick lunches or weeknight dinners.
- Try other fillings like ham + cheese, sausage + peppers, or leftover taco meat.
- Be careful not to overfill! A small spoonful of sauce goes a long way.
- Don’t skip the egg wash—it gives that golden, bakery-style crust.
- Optional: sprinkle tops with parmesan cheese and seasoning before baking.
- We love using Dan-O’s Cheeseoning to take the flavor up a notch—it’s a simple way to make them taste like they came from your favorite pizza shop.
