Pizza Pockets
If Hot Pockets were a staple in your childhood this four-ingredient recipe will be right up your alley. A super-simple version with a few basic ingredients; starting with a tube of flaky crescent roll dough, and bakes up with just enough sauce and lots of gooey, melted mozzarella.
It can be as simple as a little pizza sauce and mozzarella cheese. I like a few slices of pepperoni, too. But that’s far from the only option. You can use up leftover meat, bits and bobs of veggies hanging out in the fridge. Just be sure not to overstuff the pockets — it can cause them to split open or leak during baking.
-1 (8 ounce) tube refrigerated crescent rolls, such as Pillsbury
-1/4 cup pizza sauce, plus more for serving, if desired
-1 cup shredded low-moisture mozzarella cheese (about 4 ounces)
-8 pepperoni slices (about 1/2 ounce), optional
Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper.
Unroll 1 tube crescent roll dough on a work surface and separate into 4 rectangles (2 triangles each). Use your fingers to press on the seams in each rectangle to seal. Transfer to the prepared baking sheet.
Spread 1 tablespoon pizza sauce over half of each rectangle, leaving at least a 1/2-inch border around the edge. Top the sauce on each rectangle with 2 tablespoons cheese, followed by 2 slices pepperoni (if using), then another 2 tablespoons cheese. Brush a thin layer of water around the border of each rectangle.
Fold the dough over the filling and tightly seal the edges with a fork. Pierce the top of the pocket several times with a fork.
Bake until the tops are lightly browned and edges are crisp, 13 to 15 minutes. Let cool 5 minutes before serving.
Serve with additional pizza sauce for dipping, if desired.
