This Homemade Hot Pockets recipe is quick and easy to prepare in 10 minutes and is so much better than the store bought microwavable meal.
Stuff your cheesy sandwiches with pepperoni, marinara sauce, mozzarella, or your favorite pizza toppings and brush them with melted butter after they bake golden brown.
Homemade Pepperoni Pizza Pockets
Our cheesy Pepperoni Pizza Pocket recipe features refrigerated crescent rolls that create a super simple, soft and foldable crust; they’re perfect for filling with your favorite meat and cheese flavor combinations.
Making pizza pockets at home is a healthier option than the kind that cooks in a crisping sleeve, especially because these ones contain less sugar, sodium, and fat, and lack the preservatives and additives found in their frozen counterpart.
This easy pizza pockets recipe starts with a tube of crescent dinner roll dough and bakes with the perfect ratio of sauce, pepperoni, and melted mozzarella. Create your own portable pizza or custom mini calzone by stuffing your hot pocket snack with any filling you fancy.
Why We Love This Pepperoni Pizza Pocket Recipe
- Quick and easy to make.
- Healthy homemade pizza pockets only use 4 ingredients (plus seasoned butter for brushing on top).
- Fun for kids to eat pizza in a pocket!
- Great grab-and-go snack, lunch or dinner option.
- Perfect for pizza parties, serving after school, or enjoying on game day with other goodies.
More Easy Copycat Recipes
Ingredients for Homemade Hot Pockets
- Crescent rolls
- Marinara sauce
- Shredded mozzarella cheese
- Pepperoni
- Salted butter
- Dried oregano
Substitutions and Additions
- Stuff Your Snack: You can fill your homemade pizza pockets with any of your favorite pizza toppings. Some ideas include mushrooms, onions, sausage, bacon, extra cheese, black olives, green peppers, pineapple, and spinach.
- Create Your Crust: Using a tube of crescent roll dough is the easiest hot pocket hack. It is a simple dough to roll and seal, and makes mini pizza pockets with the most buttery, flaky bite. However, you can use a homemade pizza dough, store bought pizza dough, or even pie dough for your pizza crust.
- Vegetarian Version: Make a meatless meal or snack by omitting the pepperoni and adding an assortment of sautéed veggies. Or keep it simple and just stuff it with plenty of cheese.
Recommended Tools
- Baking pan
- Pastry brush
- Fork
See Full Recipe Card Below
Jump to RecipeHow to Make Homemade Hot Pockets
- Create The Crust: Roll out crescent rolls and divide each tube into 2 rectangles. Pinch the seams of the triangles together to help them hold their rectangular shape.
- Assemble: Top three of the rectangles with sauce, cheese, and pepperoni. Place a rectangle on each of the filled rectangles and crimp the edges.
- Bake: Bake at 375 degrees Fahrenheit, 3 at a time, for 14 minutes, or until golden brown.
- Serve: Brush each with melted butter oregano mixture when they come out of the oven and serve warm. Enjoy!
Tips From Our Recipe Developer
- I recommend that you have all your ingredients laid out before prepping this recipe. The crescent roll dough will soften quickly, making it harder to work with. To make things a little easier, you can even prep these hot pockets right on the baking sheet.
- I like to use plain marinara sauce, but any kind of marinara, pizza sauce, or red sauce will work for this recipe.
- Make sure not to overstuff your pockets. You don’t want them to split open or leak during baking.
How to Store Hot Pockets
- To Store: Store these hot pockets in an airtight container in the fridge for up to 3 days.
- To Freeze: Store these hot pockets in a freezer-safe container in the freezer for up to 3 months.
- To Reheat: To reheat, simply bake them in the oven at 350 degrees for about 14 minutes, or until heated all the way through.
Other Easy Pizza Recipes
- Best Cauliflower Pizza Crust
- French Bread Pizza
- School Pizza
- Pizza Sliders
- Pizza Quesadillas
- Air Fryer Pizza Rolls
Pepperoni Hot Pockets
Serves — 6
Homemade Pepperoni Hot Pockets are quick and easy to prepare and are so much healthier than the kind found in the freezer isle. Just a few simple ingredients needed to make the best pizza pocket snack baked in the oven.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Ingredients
- 3 tube (8-count pack) tubes of crescent rolls
- 1 cup marinara sauce
- 1½ cups mozzarella cheese
- ¼ cup pepperoni
- 2 tablespoons salted butter
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Roll out the tubes of crescent rolls and divide each tube into 2 rectangles. Pinch the seams of the triangles together to help them hold their rectangular shape better.
- Top three of the rectangles with marinara sauce, cheese, and pepperoni.
- Place a rectangle on each of the topped crescent rolls and use a fork to crimp the edges.
- Bake three hot pockets at a time for 14 minutes, or until golden brown.
- Melt the butter with the oregano and use a pastry brush to brush a generous amount of butter on each hot pocket as they come out of the oven.
- Serve and enjoy!
Jenn’s Notes
Yield: 6 hot pockets
Storage:
- To Store: Store these hot pockets in an airtight container in the fridge for up to 3 days.
- To Freeze: Store these hot pockets in a freezer-safe container in the freezer for up to 3 months.
- To Reheat: To reheat, simply bake them in the oven at 350 degrees for about 14 minutes, or until heated all the way through.
- I recommend that you have all your ingredients laid out before prepping this recipe. The crescent roll dough will soften quickly, making it harder to work with. To make things a little easier, you can even prep these hot pockets right on the baking sheet.
- I like to use plain marinara sauce, but any kind of marinara, pizza sauce, or red sauce will work for this recipe.
- Make sure not to overstuff your pockets. You don’t want them to split open or leak during baking.
Nutrition Info
Calories: 547kcal | Carbohydrates: 48g | Protein: 12g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 1361mg | Potassium: 161mg | Fiber: 1g | Sugar: 13g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg
