Peppy Pepperoni Pockets Recipe: Cheesy, Crispy Bites (Print Version)

Peppy Pepperoni Pockets: Your favorite cheesy, savory pepperoni baked in a crispy, homemade crust. Perfect for a quick family snack or easy dinner!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten, meat

# Ingredients:

→ Pocket Essentials

01 - 1 (8-ounce) can refrigerated crescent roll dough
02 - 4 ounces pepperoni slices (about 1/2 cup)
03 - 1 cup shredded mozzarella cheese

→ Flavor Layers

04 - 1/4 cup marinara sauce
05 - 1/2 teaspoon Italian seasoning
06 - 1/4 teaspoon garlic powder
07 - Pinch of red pepper flakes (optional)

→ Finishing Touches

08 - 1 large egg, whisked with 1 tablespoon water (for egg wash)
09 - 2 tablespoons grated Parmesan cheese

# Instructions:

01 - First things first, preheat that oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper – seriously, it makes cleanup a breeze, and trust me, you'll thank yourself later when some cheese inevitably tries to escape! Now, unroll your crescent dough. I always try to lay it out gently, pressing those seams together as best I can. Sometimes they don't stick perfectly, and that's okay, we're not aiming for perfection, just deliciousness!
02 - In a small bowl, mix your marinara sauce with the Italian seasoning and garlic powder. This is where the magic happens, honestly. The smell of the herbs waking up in the sauce? So good! Now, on the wider end of each crescent triangle, spoon about a tablespoon of that seasoned marinara. Don't overdo it, or you'll have a saucy mess – I learned that one the hard way, trying to cram too much in! Layer about 5-6 pepperoni slices on top of the sauce, then a generous sprinkle of shredded mozzarella. If you're using red pepper flakes, now's the time to add a tiny pinch over the cheese.
03 - This is the fun part! Gently fold the pointy end of the crescent dough over the filling, creating a little pocket. Now, here's my pro tip: use a fork to crimp the edges closed. Press firmly! This is crucial for keeping all that cheesy goodness inside. I've had many an 'oops' moment where I didn't seal well enough, and suddenly I had flat pepperoni pizzas instead of pockets. It still tastes good, but it's not the vision!
04 - In another small bowl, whisk that egg with a tablespoon of water to make your egg wash. Brush this mixture generously over the top of each pocket. This is what gives them that beautiful golden sheen. Then, sprinkle a little grated Parmesan cheese over the top of each one. I love watching the Parmesan get all toasty and nutty in the oven. It adds such a nice extra layer of flavor and texture to these Peppy Pepperoni Pockets.
05 - Carefully transfer your assembled pockets to the prepped baking sheet. Give them a little space, because they're going to puff up! Pop them into your preheated oven and bake for about 12-15 minutes. Keep an eye on them, because ovens vary! You're looking for that gorgeous golden-brown color on the crust and bubbling cheese peeking out. The smell filling your kitchen right now? Oh, it's incredible, truly a comforting aroma.
06 - Once they're beautifully golden and bubbly, pull them out of the oven. I know, I know, they smell amazing and you want to dive right in! But honestly, give them a few minutes to cool on the baking sheet before transferring them to a wire rack. That cheese is molten lava, and you don't want to burn your tongue. Plus, a little cooling time helps the cheese set just enough so it doesn't all ooze out when you take that first glorious bite of your Peppy Pepperoni Pockets.

# Notes:

01 - Don't overfill these pockets, honestly. I learned that the hard way when cheese exploded all over my oven, oops!\nYou can prep the filling a day ahead and store it in the fridge. Just assemble and bake when you're ready, saves so much time!\nTried using puff pastry once instead of crescent dough. It was flakier, but a bit messier to work with. Still tasty, though!\nServe these warm with an extra side of marinara for dipping. It really takes them up a notch, especially for the kids!

# Equipment Needed:

01 - Baking sheet
02 - parchment paper
03 - small bowls
04 - fork
05 - pastry brush

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 18g
Protein: 10g

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