Homemade Pepperoni Pizza Pockets
with Tomato Sauce & Fontina Cheese
Details
A perfect hands-on activity for kids – and an addictive anytime snack! Buttery puff pastry is filled with fontina, garlicky tomato sauce, and pepperoni before being sprinkled with parmesan and baked to golden brown!
Great for Lunch
Ingredients
2.7 oz
Pepperoni
1 each
8-oz can Tomato Sauce
4 oz
Shredded Fontina Cheese
3 tbsp
Roasted Garlic Pesto
1 sheet
Puff Pastry Dough
¼ cup
Grated Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 425°F. In a microwave-safe bowl, combine the tomato sauce and garlic pesto. Roll out the sheet of pastry dough (including the parchment wrapper) onto a work surface; cut into 8 equal-sized rectangles (being careful not to cut through the parchment wrapper).
step 2
Assemble the pizza pockets
Leaving a ½-inch border around the edges, spread 1 tablespoon of the garlic tomato sauce onto one half of each rectangle. Evenly top with two pepperoni pieces, then the fontina. Fold the pastry over to form a square. Using a fork, crimp to seal. Transfer the parchment wrapper to a sheet pan. Transfer the pizza pockets to the parchment and arrange in an even layer. Top with half the parmesan.
step 3
Bake the pizza pockets & serve your dish
Bake 14 to 16 minutes, rotating the sheet pan halfway through, or until the pastry is golden brown and cooked through. Remove from the oven and let stand at least 5 minutes. Just before serving, heat the remaining garlic tomato sauce in the microwave on high 30 seconds to 1 minute, or until heated through. Serve the baked pizza pockets with the warmed sauce on the side. Garnish with the remaining parmesan. Enjoy!
Ingredients
2.7 oz
Pepperoni
1 each
8-oz can Tomato Sauce
4 oz
Shredded Fontina Cheese
3 tbsp
Roasted Garlic Pesto
1 sheet
Puff Pastry Dough
¼ cup
Grated Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 425°F. In a microwave-safe bowl, combine the tomato sauce and garlic pesto. Roll out the sheet of pastry dough (including the parchment wrapper) onto a work surface; cut into 8 equal-sized rectangles (being careful not to cut through the parchment wrapper).
step 2
Assemble the pizza pockets
Leaving a ½-inch border around the edges, spread 1 tablespoon of the garlic tomato sauce onto one half of each rectangle. Evenly top with two pepperoni pieces, then the fontina. Fold the pastry over to form a square. Using a fork, crimp to seal. Transfer the parchment wrapper to a sheet pan. Transfer the pizza pockets to the parchment and arrange in an even layer. Top with half the parmesan.
step 3
Bake the pizza pockets & serve your dish
Bake 14 to 16 minutes, rotating the sheet pan halfway through, or until the pastry is golden brown and cooked through. Remove from the oven and let stand at least 5 minutes. Just before serving, heat the remaining garlic tomato sauce in the microwave on high 30 seconds to 1 minute, or until heated through. Serve the baked pizza pockets with the warmed sauce on the side. Garnish with the remaining parmesan. Enjoy!