- 1 sheet frozen puff pastry, thawed
- 1 cup shredded mozzarella cheese
- 2 cups diced meatballs (recipe linked above)
- 1 cup tomato sauce, homemade or store-bought
- 1 teaspoon Italian seasoning, plus more for garnish
- 1 egg, beaten with 1 tablespoon water
I'm all about handheld bites for game day and these pizza pockets deliver. Start with store-bought puff pastry and fill them with a combination of chopped meatballs and mozzarella cheese. The cozy, ooey-gooey filling is sure to warm you up from the inside out — even if you're still reeling from an interception.
Swap option: I like to add meatballs to my pizza pockets, but you can add any of your favorite pizza topping to the filling.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper.2.
Roll out dough and cut into equal size rectangles.3.
In a mixing bowl, combine the mozzarella, diced meatballs, tomato sauce and Italian seasoning. Scoop a tablespoon of the filling into the center of each pastry square.4.
Using a pastry brush, coat the edges of each rectangle with water. Fold pastry in half from corner to corner to create a triangle and seal edges with your fingers or a fork. Carefully transfer the pockets to the prepared baking sheet.7.
In a small bowl, whisk together the egg and 1 tablespoon water until homogenous. Use the same pastry brush to brush the egg wash over top of each pastry triangle. Discard leftover egg wash. Sprinkle Italian seasoning over the top of each.8.
Place the baking sheet into the refrigerator for 10 to 15 minutes to chill the pastry.9.
Bake for 15 to 18 minutes until the pastry is golden brown.