Pepperoni Hot Pockets

Hot Pockets Pepperoni were a staple after-school snack for a generation of kids, and the combination of pizza sauce, melted mozzarella, and pepperoni sealed in soft pastry still holds up as a satisfying idea. This easy copycat recipe recreates that familiar snack with real pizza dough, fresh mozzarella, and simple pantry ingredients baked in the oven to golden brown. ake a batch on the weekend, freeze the extras, and you’ll have a fast snack or easy lunch ready whenever you need it.

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These homemade pepperoni pizza pockets start with pizza dough that gets rolled thin, cut into rectangles, filled with pizza sauce, shredded mozzarella, and pepperoni, then folded, sealed, and baked until golden. The result is a handheld snack that’s cheesy, saucy, and crispy on the outside without any of the sodium-heavy filler found in the store-bought version.

You can use store-bought refrigerated pizza dough from the dairy aisle to keep things quick, or use a homemade pizza dough if you want full control over the ingredients. Either option works well here.

These freeze beautifully both before and after baking, making them a practical choice for meal prep or for keeping a stash of kid-friendly snacks on hand.

Why This Is the Recipe You Must Try for Homemade Pepperoni Hot Pockets

With only a few ingredients, these Hot Pockets pepperoni snacks are so easy to make that you’ll never want to return to the ones in the shiny sleeves. When baked, these are full of melty cheese. Keep extras in the freezer, and a fast, filling meal is always at hand.

What’s in a Pepperoni Hot Pocket

To make Pepperoni Hot Pockets, you’ll need these ingredients:

• Pizza dough – Forms the outer shell of the Hot Pocket; store-bought refrigerated dough or homemade both work well.
• All-purpose flour – Used for dusting the work surface to prevent the dough from sticking during rolling.
• Pizza sauce – Provides the base layer of flavor inside each pocket; kept to a small amount per pocket to prevent leaking.
• Reduced-fat mozzarella cheese – Melts into a creamy filling without releasing excess moisture that would make the dough soggy.
• Pepperoni – Adds savory, slightly spicy flavor and is the classic filling for this copycat.
• Egg white – Mixed with water to create an egg wash that promotes even browning on the outside of the baked pockets.
• Water – Used in the egg wash mixture and to dampen the dough edges for a secure seal.

Ingredient Notes:

• Store-bought refrigerated pizza dough from the dairy aisle is the easiest option. It rolls easily and bakes up with a satisfying chew.
• Pasta sauce works as a direct substitute if you don’t have pizza sauce on hand.
• Go easy on the sauce. A tablespoon per pocket is the right amount. More than that and it will leak through the seams during baking.

How to Make Homemade Pepperoni Pizza Hot Pockets

To fill the Hot Pockets:

1. Spread some flour on your work surface to keep the dough from sticking.
2. Form the dough into a loose ball and press it into a thick disk. Use a bench scraper or knife to cut the dough into eight equal pieces.
3. Roll the dough into long rectangles about 1/8-inch thick. 

4. Place a tablespoon of pizza sauce on the lower half of the long end of the rectangle. Keep the sauce light or risk having it leak out.
5. Sprinkle about a tablespoon of shredded mozzarella on top of the sauce.
6. Add a few slices of pepperoni.

7. Brush a little water on the edge of the dough around the filling.
8. Fold the top of the dough rectangle down over the fillings and use your fingers to push out any extra air and seal. 

To bake the Hot Pockets:

1. Preheat the oven to 400°F.
2. Whisk together the egg white with some water in a small bowl to make an egg wash.
3. Brush the egg wash on the top and sides to give the Hot Pockets a lovely color.
4. Poke the top of the Hot Pockets with a fork several times or cut two small slits with a knife to let out the steam and prevent them from puffing up when cooking.

5. Grease two baking trays.
6. Put four Hot Pockets on each tray, leaving plenty of room between them and the sides.
7. Bake the Hot Pockets until golden brown, about 20 to 25 minutes.
8. Let them cool on a wire rack for at least five minutes before serving. 

Recipe Variations

You can stuff your homemade Hot Pockets with just about anything. We have also covered the famous Ham and Cheese Hot Pocket. You can try these fillings if you need a few ideas:

• Pizza Hot Pocket. Replace the pepperoni slices with your favorite precooked pizza toppings such as olives, onions, or mushrooms.
• Chicken and Cheese Hot Pocket. Fill the pockets with shredded cooked chicken and your favorite kind of cheese. 
• Ham and Cheese Hot Pocket. Deli ham and gruyere cheese is a classic combination.
• Spinach and Feta Hot Pocket. To make a Greek-inspired vegetarian filling for Hot Pocket, start by sauteing spinach in olive oil. Drain well. Add the hot spinach to a bowl and season lightly with salt. Stir in fresh feta cheese and add a squeeze of lemon. 

What To Serve With Pepperoni Hot Pockets 

Hot Pockets are great on their own, but why not add a simple salad, a simple soup, or potato chips to make it a meal? You may want to serve it with some delicious Crumbl sugar cookies.

Refrigerator Storage: Let baked pockets cool completely, then wrap each one individually in plastic wrap and refrigerate for up to 3 days. The crust will soften slightly, but can be crisped up during reheating.

Reheating Method: Oven method: wrap in aluminum foil and heat at 375°F for 10 to 15 minutes until warmed through. Microwave method: wrap in a damp paper towel and heat a thawed pocket for about 3 minutes; heat a frozen pocket on high for 3 minutes, then carefully flip and heat for another 2 minutes.

Freezer Storage: Unbaked pockets can be frozen before the egg wash step. Place them in a single layer on a baking sheet and freeze for about 6 hours, until solid. Then wrap each individually in plastic wrap and store in a freezer bag for up to 3 months. To bake from frozen, thaw overnight in the refrigerator, apply the egg wash, and bake as directed. Baked pockets can also be frozen the same way for up to 3 months; thaw in the refrigerator and reheat using either method above.

Favorite Pizza and Sandwich Recipes

• Air Fryer Grilled Cheese Sandwich
• BBQ Chicken Pizza
• Chick-fil-A Chicken Sandwich
• Formaggio Pizza
• Ham and Cheese Hot Pockets
• Homemade Pizza Rolls
• Loose Meat Sandwich
• Pizza Burgers
• Pizza Monkey Bread
• Taco Bell Mexican Pizza Recipe

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