This recipe started as a weeknight rescue and became a family tradition. I discovered these handheld pockets on a rainy evening when I had a single refrigerated pizza crust and a picky teenager who wanted pizza but also wanted something portable. Folding a familiar pizza into a neat, golden pocket transformed dinner into something playful, easy to eat, and perfectly portable. The classic version gives you the familiar sweet tomato, melty mozzarella, and pepperoni crunch. The broccoli and cheddar variation was my answer to sneaking vegetables into lunches — it delivers a vibrant green interior with nutty, sharp cheddar for balance. What makes these pockets special is their combination of comfort and convenience. The dough crisps at the edges and stays tender inside, cheese melts into pockets of molten goo, and the fillings are forgiving: use what you have. They bake fast, travel well, and reheated in a toaster oven or skillet, they reclaim their original texture better than frozen varieties. Over the years I’ve made them for potlucks, quick lunches, and busy school mornings; guests always ask where I bought them, which never fails to make me smile.

Ingredients

• Refrigerated classic pizza crust: One 12-ounce refrigerated crust rounds out the base. Look for the brand you trust in the dairy aisle; it provides consistent texture and predictable baking time.
• Pizza sauce: Use 1/2 cup of a good-quality jarred sauce for the classic filling. A balanced sauce like Muir Glen or Rao’s gives a bright tomato flavor without overpowering.
• Borden shredded mozzarella cheese: 1 cup for the classic version. Pre-shredded mozzarella melts smoothly and helps the pocket bind together; whole-milk versions give a creamier result.
• Pepperoni slices: About 2 ounces (roughly 12–14 slices) for the classic pocket. Choose thin-cut pepperoni if you prefer crisp edges inside the pocket.
• Sliced black olives: One 4-ounce can, drained. Olives add a salty, briny contrast that complements cheese and tomato.
• Borden shredded sharp cheddar cheese: 3/4 cup for the broccoli & cheddar option; it brings a tangy, assertive note that stands up to greens.
• Borden shredded mozzarella (for broccoli version): 1/4 cup to help melt and bind the broccoli filling.
• Olive oil: 3 tablespoons to toss with the broccoli and brush the outside; it encourages browning and adds flavor.
• Italian seasoning: 1 tablespoon to season broccoli; it provides oregano, basil and savory notes that tie the filling together.
• Broccoli: 1 1/2 cups finely chopped, from a 12-ounce frozen bag thawed and well-drained. Finely chopping ensures even distribution and a pleasant texture.

Instructions

Preheat and prepare: Preheat the oven to 425°F. Line a baking sheet with parchment or a silicone liner to prevent sticking and promote even browning. If you preheat a baking stone instead, the underside will crisp faster — reduce baking time slightly and keep an eye on color. Roll and portion the dough: Unroll the refrigerated crust onto a lightly floured surface and press gently to smooth seams. Using a knife or a large cookie cutter, divide the crust into four equal rectangles. Each portion will become one pocket roughly 5 by 7 inches. Keep unused dough covered so it doesn’t dry out. Assemble the classic filling: On two portions, spread about 2 tablespoons of pizza sauce leaving a 1/2-inch border all around to allow sealing. Add 1/2 cup shredded mozzarella divided between two pockets, then top with 1 ounce pepperoni slices and a tablespoon of drained black olives per pocket. Avoid overfilling; too much filling prevents a proper seal. Assemble the broccoli & cheddar filling: In a bowl toss the chopped, thawed broccoli with 3 tablespoons olive oil and 1 tablespoon Italian seasoning, then season lightly with salt and pepper. Distribute about 3/4 cup sharp cheddar and 1/4 cup mozzarella across the remaining dough portions, then top with roughly 3/4 cup of the seasoned broccoli for each pocket. Seal the pockets: Brush the dough edges with a little water or beaten egg (for deeper color) and fold each piece closed into a neat half-moon or rectangle, pressing edges firmly together. Crimp with a fork to create a tight seal and poke two small vents on top with the tip of a knife to release steam while baking. Brush and bake: Brush each pocket with a light coat of olive oil or beaten egg and place on the prepared sheet. Bake at 425°F for 14–18 minutes until golden brown and cheese inside is melted. If you used a stone, check at 12 minutes. Let rest 3–5 minutes before serving to let the interior set.

Storage Tips

Store cooled pockets in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped pockets in foil and place them in a labeled freezer bag for up to 3 months. When freezing, flash-cool on a sheet pan for 10 minutes first so they retain shape. To reheat from frozen, bake at 375°F for 18–22 minutes or until heated through. For reheating from refrigerated, 350°F for 10–12 minutes restores crispness—cover lightly with foil if edges brown too quickly.

Ingredient Substitutions

You can swap the refrigerated crust for homemade pizza dough (use about 8–10 ounces of dough per four pockets) or store-bought flatbread for a thinner crust. Substitute pepperoni with cooked Italian sausage or chopped roasted chicken for the classic version. Use ricotta or cream cheese in small amounts (2 tablespoons per pocket) if you want a creamier filling. For the broccoli version, swap frozen broccoli for 1 1/2 cups blanched fresh broccoli florets and reduce oil slightly. To make dairy-free, use a plant-based shredded cheese and omit butter or egg wash.

Serving Suggestions

Serve pockets warm with extra pizza sauce for dipping and a simple green salad with lemon vinaigrette to cut through richness. For parties, slice each pocket in half on the diagonal and arrange on a platter with small bowls of marinara, pesto, and hot honey for a flavor bar. Add a sprinkle of flaky sea salt and chopped fresh basil or parsley for a bright finish. These make excellent picnic food — pack with a little sauce in a leakproof container and keep cold packs for safety.

Cultural Background

The handheld filled-dough concept is an international idea — think calzones from southern Italy, empanadas in Spain and Latin America, and pirozhki in Eastern Europe. Calzones traditionally fold pizza dough around cheese and cured meats, then bake until golden. These pizza pockets simplify that tradition by using refrigerated crust and approachable fillings, translating a rustic Italian technique into something for busy modern kitchens while preserving the satisfying contrast of crisp exterior and molten interior.

Seasonal Adaptations

Adjust fillings to reflect the season: in spring, add thin asparagus tips and fresh herbs with lemon zest; in summer, use roasted tomatoes, basil, and burrata spooned in after baking; in autumn, swap broccoli for caramelized fennel and use smoked gouda. For winter comfort, add caramelized onions, roasted mushrooms, and thyme with gruyère. These seasonal swaps keep the technique constant while changing the flavor profile to match produce and cravings throughout the year.

Meal Prep Tips

Assemble pockets ahead and refrigerate unbaked for up to 24 hours; brush and bake when needed. For batch freezing, arrange on a sheet pan, freeze until firm, then transfer to a bag so you can bake only what you need. Label each with contents and date. For packed lunches, include an insulated container to keep them warm or provide an ice pack and reheat instructions for school kitchens. Use portion-sized silicone molds to maintain uniform shapes if you prefer identical pockets for meal prep.

These pockets are proof that simple pantry ingredients can become something memorable. Whether you keep them classic or try the broccoli and cheddar version, they offer comforting flavors, portable convenience, and a little bit of homemade charm. Make a batch, share them, and tweak the fillings — they respond well to creativity.