Homemade Pizza Pockets

Homemade Pizza Pockets

These Healthier Homemade Pizza Pockets come together in mere minutes and are so fun to make! It's a great recipe to involve the whole family in- everyone can add in their favorite pizza toppings. I made my vegetarian but feel free to use whatever filings you'd like; they're so customizable!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 8 pizza pockets

Calories: 189 kcal per serving

Ingredients

  • 2 cups - mozzarella cheese
  • 1 tbsp - Trader Joe's Pizza seasoning
  • ½ packet - pepperoni (~3 oz of pepperoni total)
  • 2 tablespoons - all-purpose flour
  • 1 tbsp - water
  • 4 - burrito tortillas
  • marinara

Instructions

  1. In a small bowl, mix together the mozzarella, pepperoni, and seasoning. Set aside.
  2. Make your “glue” by mixing together the flour + water.
  3. 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).
  4. 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.
  5. 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!
  6. 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

Energy: 189 kcal | Total Fat: 8 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 20 mg | Total Carbs: 19 g | Fiber: 2 g | Sugars: 3 g | Proteins: 10 g | Sodium: 455 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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