Crescent Pizza Pockets Recipe -
Crescent Pizza Pockets Recipe
  • READY IN 25 mins

Crescent Pizza Pockets

Recipe by  

"Make perfect pizza pockets by wrapping pizza sauce, mozzarella, and pepperoni in crescent dough and baking until golden brown."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
  2. Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
  3. Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Kitchen-Friendly View
  • COOK 15 mins
  • READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2010

Great little recipe! It's perfect for a quick lunch, dinner or snack. Kids just loves these and they're much better than the frozen stuff. I sometimes sneak in some mushrooms if I can to add some veggies. I used "Exquistie Pizza Sauce" from this site. My niece just loves these! I always give her some extra sauce on the side for dipping.

Most Helpful Critical Review
Dec 07, 2010

The cresents don't work well for this recipe, they fell apart entirely too easily. I'd use a pizza crust from pillsbury instead

Apr 04, 2012

I doubled this recipe to get 8 pockets. I made my own homemade pizza sauce and I used reduced fat crescent rolls and turkey pepperoni. The boys thought this was a fabulous idea--handheld pizza rolls! This really can bend to whatever pizza you'd like to make, really. Next time, I'd like to try this with sausage. NOTE: If you don't like crescent rolls, I'm sure this would work in a sandwich maker using two pieces of bread and be just as good.

Oct 20, 2010

You can also stuff them with berries and berry pie filling and glaze with icing, serve them still warm topped with ice cream or whipped cream.

Oct 19, 2010

I cant decide on what to give this. Its between four and five stars. First off, I could not fold them diagonally, so I just made them into squares. I used a spicy basil tomato spagetti sauce instead (yum) and mexican cheese (mixed). Make sure you pinch together the sides and the seam in the middle ON BOTH SIDES! Dont have a cookie sheet like me? Put into a casserole dish and cook for 10 minutes on one side, and then 5-10 on the other. You get a really nice crispy crust, with warm ingredients. Its a good cheap meal for kids as well.

Sep 27, 2010

i made them exactly as describe and thought the filling was too much - popped out of all 4 of them while cooking - next time i will try making them with the seamless dough instead of crescents.

Dec 07, 2010

It would be good if it wasn't for the crescent rolls. They are too sweet for the pizza sauce, but it was a neat idea!

Oct 25, 2010

Great snack or lunch idea for the kids. My 7 & 8 year olds helped me make these. We used a pizza cheese blend (mozzarella & cheddar), and also instead of pepperoni, we cut up some turkey sausages and fried them for about 2 minutes before filling the pockets. Also, we sprinkled the filling with a bit of Italian seasoning and garlic powder for extra flavor. Next time, i will add more filling to each pocket. I skimped on filling this time because i thought it would burst in oven, but it didn't and it ended up turning out great. We would give it 5 stars easily, but because we could not fold these rectangles diagonally and had to fold them into squares, we took one point out for technicality. Wish we could do 4.5 stars. After they were done cooking (about 10 minutes), we just cut diagonally with pizza cutter. 5 stars for taste, and will definitely cook again.


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  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 1135 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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