Petite Pepperoni Pizza Pretzel Pockets

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I love making gourmet recipes and elaborate, picture-perfect food. I get all these ideas for exotic flavor combinations that I really want to try and then…..I remember that I am cooking for my family.

pretzel pockets

 The kiddos in my family can be so picky sometimes that it blows my mind. I really hate wasting food so I try not to make anything that won’t get eaten in my house. Needless to say, I have gotten used to that and I usually stick to kid-friendly things. Pizza is near the top of the crowd-pleaser list. pizza pockets

I make pizza a lot and sometimes it gets old so I decided to try something a little different. I made these over the weekend as a quick snack for the family. What is so awesome about these is that they don’t require any rise time. Just mix the dough together, roll it out and stuff with melty cheese, pepperoni, and pizza sauce and you are ready to bake. pizza pocket  You can have these ready, start to finish, in less than 1 hour. These pizza pockets are super easy to make too. As you can tell by mine, they don’t have to be magazine worthy, especially when they dissappear before anyone really has a chance to look at them.  pretzel pizza

They are a big hit and would make great after-school snacks or appetizers for a party. So maybe they are not picture-perfect, but no one really cares about that. pretzel pizza pockets

Petite Pepperoni Pizza Pretzel Pockets

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: about 32 pockets

Petite Pepperoni Pizza Pretzel Pockets


  • 1 and 1/2 cups warm water (lukewarm)
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 4 - 4 1/2 cups all-purpose flour, plus more for rolling
  • 1 egg, beaten, plus one egg yolk for eggwash
  • coarse sea salt for sprinkling
  • 2 cups shredded mozzarella cheese
  • 1 cup pepperoni (about 60)
  • 2 cups pizza sauce, plus more for dipping


  1. Dissolve yeast and sugar in a medium mixing bowl and let sit about 5 minutes. Add egg and salt and stir well. Mix in 4 cups of flour one cup at a time. If the dough is still stiky add a little more flour until it is workable. Knead dough for about 5 minutes.
  2. Pre-heat oven to 375 degrees F (190 C). Divide dough in half, cover one half and set aside.
  3. On lightly floured surface, roll other half of dough into a rectangle about 55x25 inches (140x65 cm), it doesn't need to be perfect. Cut dough into rectangles about 2 1/2 x 3 1/2 inches (6.5 x 8.5 cm).
  4. Spoon 2 to 3 tablespoons of pizza sauce into center of each peice of dough and top with 1 tablespoon cheese and 1 - 2 pepperonis. Fold edges of dough up on both sides like you are closing an envelope. Press dough down to seal and place crease-side down on parchment lined baking tray. Repeat with the remaining peices and space about 3 inches apart on tray.
  5. Repeat steps 3 and 4 with second half of dough. Mix egg yolk with 1 tablespoon water and brush over tops of pockets. Sprinkle with course salt and bake for 12 - 15 minutes until golden brown.
  6. Serve hot with extra sauce, warmed, for dipping

One of the best parts of these is the title. It reminds me of those tongue twisters that I learned in school. Why was Peter Piper so obsessed with pickled peppers anyway?


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