Name: Homemade Pizza Pockets
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 pizza pockets
Cuisine: American
Ingredients: 2 cups mozzarella cheese; 1 tbsp Trader Joe's Pizza seasoning; 0.5 packet pepperoni (~3 oz of pepperoni total); 2 tablespoons all-purpose flour; 1 tbsp water; 4 burrito tortillas; marinara

From the Cook

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Homemade Pizza Pockets

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Homemade Pizza Pockets

2 cups mozzarella cheeseshredded

1 tbsp Trader Joe's Pizza seasoningor sub for a mixture of Italian seasoning + garlic powder

½ packet pepperoni (~3 oz of pepperoni total)I used a vegan version

2 tablespoons all-purpose flour

1 tbsp water

4 burrito tortillascut in half

marinaraoptional

Instructions

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Instructions

In a small bowl, mix together the mozzarella, pepperoni, and seasoning. Set aside.

Make your “glue” by mixing together the flour + water.

Taking one tortilla half at a time, fold one side over to the middle and then fold the other side over top of that to create a cone. Brush some of the “glue” along the side edge and press to seal (see video for reference).

Fill the cone 2/3 of the way full with the cheese mixture. Add more glue to the top of the tortilla and lay it flay on a clean surface. Use a form to piece the edges shut. Press firmly so that the pizza pocket is fully sealed. Repeat with the remaining tortillas.

Working in batches, place the pizza pockets into the air fryer and spray both sides with cooking spray. Top with additional seasoning as desired. Cook at 400 degrees F for 6 minutes. Repeat with remaining pizza pockets and enjoy!

Notes

the pizza seasoning is totally optional and not totally necessary. I tested these with just a little garlic powder sprinkled in and they were still delicious!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Seal the Edges Properly 🔒
Use a fork to crimp and press the tortilla edges firmly, creating a tight seal that prevents filling from leaking during cooking and ensures even browning.
Don't Overstuff Your Pockets 📦
Limit filling to about 2-3 tablespoons per pocket to maintain structural integrity and ensure the tortilla cooks through before the cheese burns.
Pre-Dry Your Tortillas 🔥
Lightly toast tortillas in a dry skillet for 30 seconds per side before filling to reduce moisture and prevent soggy pockets while creating a crispier exterior.
Make a Proper Flour Paste 🖌️
Mix flour and water into a thick paste to seal edges instead of water alone—it acts like edible glue and holds the pockets together throughout cooking.
Cool Before Serving 🧊
Let cooked pockets rest for 2-3 minutes before eating to allow the cheese to set slightly, preventing molten filling from escaping on first bite.